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Erin Rosar
September 21, 2013 | Tasty Recipes | Erin Rosar

Argentine Chimichurri Sauce

We hope everyone enjoyed the South American Festival last night - we served this chimichurri sauce last night at the event, and we want to share it with you courtesy of Juan Carlos Pozzo of Lentia Enterprises!

This sauce is mainly served with grilled meats or grilled fish. Makes roughly 2 cups.

Argentine Chimichurri Sauce


  • ‚Äč1 bunch flat leaf parsley (no thick stems), finely chopped
  • 8-10 cloves garlic, very finely chopped
  • 2-3 Tbsp fresh oregano leaves, finely chopped or 2-3 tsp dried oregano
  • 1-2 small shallots, finely chopped (optional)
  • 1/4 - 1/2 cup red wine vinegar (to taste)
  • 1-2 Tbsp dark balsamic vinegar (optional, and only if using the full 1/2 cup of red wine vinegar)
  • 3/4 - 1 cup fresh extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1-2 tsp red pepper flakes (or ground cayenne or dried pepperoncino, but must be the reddish type as it is for flavour and not for heat)


  1. Place the parsley, garlic, oregano and shallots in a bowl and stir in the vinegar, red pepper flakes, and salt & pepper.
  2. Mix well and let stand for half an hour.
  3. Add the olive oil and mix well.  A processor can be used, but use the pulse setting as you want some texture.
  4. This can be served immediately, but the flavour is better the next day.
  5. Bring it to room temperature before serving.

Chimichurri will keep a week in the fridge and it freezes very well.


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