June 27, 2022

Chimichurri Recipe and 10 ways to use this versatile condiment

When Summer is in high season and we are grilling lots of meat I like to find fresh sauces that I can make with herbs from the garden to lighten up the meal. Pesto, Romesco, Korean Barbeque Sauce, or the Argentinian Chimichurri all fit the bill.



Yield: 1 cup

The national condiment of Argentina is used as a marinade but you can also use it as a sauce for lamb, chicken, or fish or you can even mix it with pasta and rice.


  • 1 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 3 tablespoons fresh oregano leaves
  • 1/2 cup extra virgin olive oil
  • 1 large clove garlic
  • 3 tablespoons red or white wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes


  1. Finely chop or mix in a food processor the parsley, oregano, and garlic. Place in a small bowl.
  1. Mix in olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste


There are many variations on Chimichurri depending on the flavor profile and ingredients you have on hand. Consider mixing in Mint or Cilantro with the Parsley.

Here are a few variations:

Cilantro Chimichurri - Substitute 1/2 cup of Cilantro for 1/2 cup of the Parsley

Mint Chimichurri - Substitute 1/2 cup of Cilantro for 1/2 cup of the Parsley

Chimichurri was traditionally made with dried herbs with a mortar and pestle but I like to make it in a Cuisinart with fresh herbs from the garden. It is an Argentinian sauce that is traditionally paired with cuts of grilled meat. 

This recipe makes a very classic Chimichurri that can be frozen right in the mason jar for up to 6 months or served within 14 days in the refrigerator. For variations, you can add Mint or Cilantro instead of using Orgenao or you can amend the Oregano for a flavor variation.

How To Use Chimichurri

  1. Mixed into Mayonnaise as a sandwich spread
  2. Tossed with warm potatoes and lemon juice and a bit more olive oil for a fresh potato salad
  3. Drizzled over grilled pizza
  4. Paired with grilled ciabatta bread and burrata and a fresh tomato salad
  5. As an egg condiment
  6. Mixed into pasta, grains or rice  or like you would a pesto
  7. As a dressing for a white bean salad
  8. As a salsa for fish tacos
  9. As a drizzle sauce for grilled vegetables and peppers
  10. As a salad dressing with mixed fresh greens or added to buttermilk to make a green goddess salad dressing

The variations are endless. Experiment with your fresh herbs and enjoy.




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