Go Back
–+ servings
chimichurri in a bowl next to some parsley

ARGENTINIAN CHIMICHURRI

Looking to spice up your next barbecue? This authentic Argentinian Chimichurri is an absolute game-changer, bringing a zesty, fresh kick straight from the heart of Argentina to all of your favourite grill recipes!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1.5 Cups

Ingredients

  • 1 cup Fresh Flat-Leaf Parsley packed
  • 4 Cloves Garlic
  • 2 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes (adjust to taste)
  • ½ cup Red Wine Vinegar
  • ¾ cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

  • Wash the parsley and pat it dry. Peel the garlic cloves. Place in a food processor.
    parsley and garlic cloves in the base of a food processor
  • Pulse a few times until they are finely chopped but not pureed.
    chopped garlic and parsley in a food processor
  • Add the dried oregano and red pepper flakes to the food processor.
    chopped parsley and garlic in a food processor topped with oregano and chili flakes
  • Pulse a couple of times to mix.
    chopped parsley, garlic and spices in a food processor
  • Pour in the red wine vinegar and extra-virgin olive oil. Stir to combine. Season to taste with salt and pepper. Transfer the chimichurri to a bowl or jar and let it sit for at least 30 minutes before serving to allow the flavours to meld.
    chopped parsley, spices and olive oil in a food processor

Notes

Store homemade chimichurri an airtight container and refrigerate for up to a week to maintain freshness. Allow it to come to room temperature before serving to enhance its flavours and let the oil come back to its natural state.

Nutrition

Serving: 1.5Cups | Calories: 1005kcal | Carbohydrates: 8g | Protein: 2g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 79g | Sodium: 44mg | Potassium: 332mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3613IU | Vitamin C: 56mg | Calcium: 120mg | Iron: 5mg
QR Code linking back to recipe