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Argentine Chimichurri Sauce
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Makes: 1 1/2 cups

The perfect chimichurri recipe goes great on grilled meats. Its a brightly colored sauce with herbs, garlic, and tangy vinegar. In Argentina, meats are never served without a side of chimichurri.

What to buy: Fresh oregano adds an earthy punch, but dried oregano is a fine substitute.

Game plan: If you can, make the chimichurri a day before serving to give the flavors time to meld.

This recipe was featured as part of our Argentine Grilling menu.


  1. 1Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  2. 2With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
  • Argentine Chimichurri Sauce
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