Argentinian Chimichurri

ChimichurriConsidered to be the ketchup of Argentina, chimichurri sauce is a versatile topping on meats and potatoes. It also doubles as a delicious dipping sauce. Beginning to end it is a 2 minute dish and the payoff is so delicious it will make even simple grilled meats taste special.

When I was pregnant with our youngest I was on a roller coaster ride the entire 10 months. The first half of my pregnancy I was as sick as one could feel, on two different medications for my morning sickness. Right around the 20 week mark, I could move again without feeling sick and I was so excited to be feeling better, I went out and saw friends, took our oldest to playdates and starting reading food blogs again. Sitting in my doctor’s office waiting for my last pregnancy appointment and I was flipping through Better Homes and Gardens. The mental list I had about all the things I wanted to eat had grown quite long and even though I did not think I could add anything else to the list I came across this recipe:

20141118_150404

Recently I was thinking about chimichurri sauce and I remembered I had taken this picture. It took quite a while to wade through the thousands of photos I had taken since then [hey I had a new baby, so I was taking pictures every 30 seconds], and a mere hour later I found it. Five minutes after I found it, I had a bowl of this sauce. I’ve since dipped crusty bread in it, eaten steak, chicken, roasted potatoes, and even eggs with it. The herb flavor is so bright and fresh, it could work well with almost any other food. A second batch is chilling in my refrigerator tonight because we went through this first batch in just a few days.

Addicting.Considered to be such a staple, it is called the ketchup of Argentina. The flavors are bright, fresh and strong and make a great topping for meat, vegetables and even a great dipping sauce for bread!

Considered to be such a staple, it is called the ketchup of Argentina. The flavors are bright, fresh and strong and make a great topping for meat, vegetables and even a great dipping sauce for bread!

The recipe is so simple, there aren’t even any great action photos of how to make it. I literally just threw all the ingredients in my mini food processor and in 15 seconds I was done.

Pin this recipe now to remember it later

Pin Recipe

Argentinian Chimichurri

Considered to be the ketchup of Argentina, chimichurri sauce is a versatile topping on meats and potatoes. It also doubles as a delicious dipping sauce. Beginning to end it is a 2 minute dish and the payoff is so delicious it will make even simple grilled meats taste special.
Yield 8 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine International
Author Sabrina Snyder

Ingredients
 

  • 1 cup fresh cilantro leaves , firmly packed
  • 1 cup fresh Italian (flat-leaf) parsley leaves , firmly packed
  • 1/4 cup white wine vinegar
  • 3 cloves garlic , diced
  • 1/2 teaspoon kosher salt or salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup olive oil

Instructions

  • In a food processor or blender combine cilantro, parsley, vinegar, garlic, the ½ teaspoon salt, ½ teaspoon cumin, and the crushed red pepper.
  • With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth.

Notes

Recipe adapted from Better Homes and Gardens: http://www.bhg.com/recipe/grilled-flat-iron-steaks-with-chimichurri/

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 804IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
Keyword: Argentinian Chimichurri, chimichurri

Enjoy! Trust me, you will.

Chimichurri

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I just made it. It’s awesome! Everyone in my family is so happy I found this recipe. Thank you!

  2. I’m admittedly nervous about the red pepper, since I’m a wuss with spices, but the rest sounds fantastic!

  3. The hubby is the cook in our home. So, I showed him your post and we will be trying chimichurri ASAP on setak!

  4. My husband makes this sauce all the time -only I had no idea it had a name! LOL Now I can tell him, it does.

  5. This sauce looks amazing. The ingredients are so fresh and I can only imagine how good it tastes.

  6. I know that feeling of being excited when you feel good again! I’d like to try this chimichurri on potatoes!

    1. Oh the first half was the pits. The third quarter was smooth sailing, then the last quarter was immobilizing. Yay for the miracle of pregnancy! Haha. And if you roast off or pan fry some potatoes and top it with this… oh man. I recommend grabbing a portion on your plate and getting far away from the rest of the pan.

  7. I have never tried chimichurri, but this recipe looks delish! I will totally be trying it sometime soon!

  8. I saw this recipe in the Better Homes and Garden magazine too! I’ve never tried chimichurri sauce before and I’m excited to try it out.

    1. I genuinely almost NEVER take a picture of recipe since I take so many pictures it would get lost. For some reason this one just could not get out of my head. I’m so glad I took the picture!

    2. I genuinely almost NEVER take a picture of recipe since I take so many pictures it would get lost. For some reason this one just could not get out of my head. I’m so glad I took the picture!

  9. No joke, I’ve always wondered what all was in this sauce! Thanks for sharing your CHIMICHURRI recipe! Now that I have it I will have to make some! It is so easy.

  10. We love chimichurri. I think it adds so much flavor to both grilled beef and chicken dishes.

  11. I was introduced to chimichurri years ago via my husband and it has become one of my favorite sauces. You just can not beat those fresh herbs!

  12. Yum! That looks pretty tasty. I haven’t had anything like this before so I would love to try it. Looks great!

  13. That does sound good. I don’t know a whole lot about Argentinian food so it’d be a fun way to mix it up in my kitchen.

  14. I am going to show this to my son-in-law. He loves to make stuff like this and he will share it with me! 🙂

  15. That sounds really yummy! I love trying new foods and sauces from other cultures, so I’ll definitely be giving this a try.

  16. That looks delicious! I’ve never tried using chimichurri, but I’ll definitely be giving it a try.

    1. You’ll be so surprised how easy yet amazing it is 🙂 Not gonna lie, I am eating it with french bread right now while the kids are napping!