Chimichurri Sauce Recipe

Aug 18, 2011 No Comments by

Chimichurri originated in Argentina. It is said that in the mid 1800’s, an Englishman named Jimmy Curry traveled to Argentina. His goal was to import Argentine meats to United Kingdom.  He was welcomed traditional criollo Argentine barbecue. He was excited with the aroma and taste of the grilled meats that he want on a mission to find a good  spicy compliment to the meats.  So he gathered chili pepper, sweet red pepper, tomatoes, onions and garlic, and mixed them all together with rosemary, oregano, thyme and salt. He then boiled the mix together. The aroma and the flavor     was so powerful it quickly became the traditional sauce of  Argentina. I like using it as a marinade, for grilled meat.  The key to this recipe is to use the freshest ingredients you can find. If your lucky enough to be growing parsley, oregano  please USE it with will make a great difference.

Chimichurri Sauce
Serves: 4
Prep time:
Cook time:
Total time:
  • Fresh Italian Parsley Leaves ½ Cup
  • Fresh Oregano Leaves ½ Cup
  • Kosher Salt 1 tsp
  • Garlic, peeled 3 Cloves
  • Red Pepper Flakes 1 tsp
  • Red Wine Vinegar 1 Tbsp
  • Extra Virgin Olive Oil ¼ Cup
  • Water ¼ Cup
  1. Combine the first six ingredients in a high speed blender.
  2. Puree and slowly add the olive oil and water.







About the author

I was born and raised in Melrose Park by wonderful, hard-working parents who made sure there was plenty of great Italian food on the table. I attended Our Lady of Mt. Carmel Grade School, Proviso East High School and Triton College, and I've worked as a paper boy, car salesman, police officer and website entrepreneur. Visit me at my Google+ Page