Argentinean Chimichurri Recipe -
Argentinean Chimichurri Recipe
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Argentinean Chimichurri

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"This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    15 mins

    2 hrs 15 mins


  1. Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2008

this is the BEST sauce ever!! We've been to Aruba, Mexico, Costa Rica and Argentina in some of the best Argentinan restaurants and this is the best representative of the chimichurri sauce

Most Helpful Critical Review
Jul 13, 2010

it was good but not enough acid... added more lemon juice and a touch of vinegar...

Jul 20, 2009

so easy! i threw everything in the food processor and it was so delicious.. though next time i might cut back a little on the lemon, it was a bit sour!

Jun 01, 2009

Yum! I'm no expert on chimichurri, so I won't even pretend to be. I am, however, somewhat of an expert on deliciousness - and this has it. Thanks!

Dec 19, 2011

So delicious - you can put it on ANY meat. And I like to freeze it in ice cube trays (like pesto) then you can take out single servings when you want.

May 23, 2012

I didn't have parsley but I did have two bunches of cilantro so I gave it a shot and OMG, the very best sauce on fish, chicken and steak! **UPDATE** I mixed a quarter cup of this in with two cups of alfredo sauce and put it on pasta, very delicious!

Jul 31, 2011

Delicious! I served this with grilled steaks. This was a great way to utilize some of the herbs from my garden. Thanks for this recipe!

Apr 01, 2011

This was AMAZING. I had never really had chimichurri until it was server at the cafe at my work last week. I fell in love and had to make some at home. I think this recipe is slightly different from the one they used at work (they used grapefruit juice which would also be fun to try) but this recipe is outstanding regardless. I served it at room temperature on top of a pork shoulder that I cooked in the slow cooker for 6 hours with hawaiian sea salt and liquid smoke. This would be fantastic on beef or pork, and plan to try the leftovers on steak this weekend. I'll be making this again!


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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