Traditional Chimichurri

It might sound kind of strange at first, Chimichurri, but it is gaining popularity across the country. Years ago, I doubt you have even heard of this green spread. My family has been making this same recipe for many years and this is by far the best recipe I have ever tried. In fact, they brought it over from Argentina. Argentinians practically live off of this stuff.

Restaurants are picking up on the trend, but their recipes just aren’t the same as the traditional kind. Yes, it is very easy to change the recipe and you can alter it to how you like it, but in my experience… keep it simple. It doesn’t require a lot of effort to put together and the ingredients are found in most kitchens. And not too mention, it is fairly healthy for you.

You do have the option of making this in a food processor, but if you do, be aware that this will make more of a saucy consistency. I myself am against putting it in the processor, but it is an option. I grab the cutting board and knife and start chopping away. This gives it more of a rough texture.

This recipe only takes about 10 minutes to make and 5 minutes to prep while serving around 8 people as it is used as a sauce.
  • 1 Bunch Parsley
  • 1 Onion
  • 4 Cloves Garlic (Optional)
  • 1 tsp Salt
  • 4 Tbsp Olive Oil
  • 3 Tbsp Vinegar
  • 1 Tbsp Crushed Red Pepper
  • 1/2 tsp Black Pepper
  1. Finely chop (the finer the parsley the better) the bunch of parsley and set in a bowl.
  2. Then dice up the onion and crush the garlic. You can always add more garlic and onion if desired. Combine with the parsley.
  3. Add the remainder of the ingredients and mix together.
  4. Taste to finish.

Like I have already mentioned, this recipe can be changed. If you prefer more garlic, please add more garlic. My family will even put a whole head of the herb, instead of onion. Some of you may prefer more oil, feel free to add more, or if you don’t like it as spicy take out some of the crushed red pepper. There is really no bad way to change this recipe (besides in a food processor). It is all made to how you prefer. The recipe up above is a good starting point and it is how I make my own. And I make this recipe frequently because it is that good. It usually doesn’t last too long in the fridge… especially during grilling season.

Chimichurri is good on almost everything!! It sounds like an exaggeration, but you can put it on chicken, steak, bread, pasta, pizza, fish, and eggs. This is only scratching the surface. This sauce is has its wonders and now you must give it ago.

Let me know how you like it! Enjoy!

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