Last Updated on May 19, 2019 by Themigonikitchen

At almost every Migoni gathering you will find chimichurri on the table, usually alongside some beef empanadas. While most Argentinians while put it over grilled meats and empanadas, it is such a versatile sauce that tastes great with so many things. It’s super easy to make and pretty healthy too. Plus, I don’t know about you, but we can never seem to finish a bunch of parsley before it goes bad, so this is a great way to remedy that!

Here are some ideas of what chimichurri goes well with:

-Any grilled meats – chicken, beef, lamb, etc.
-Grilled shrimp
-Corn on the cob
-Roasted sweet potatoes
-Roasted cauliflower
-Mix with mayonnaise for a great sandwich spread
-On top of black bean soup
-Mixed with cherry tomatoes for a tasty tomato salad
-On top of avocado toast

Let us know what you use it on! We’d love to see your creations.

This is a very traditional Argentinian style Chimichurri, but you can also create your own variations with different herbs and spices. This recipe makes about 3/4 cup. It can be refrigerated for up to one week.

Traditional Chimichurri

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8 people

Course: Side Dish

Cuisine: South American

Ingredients Method

Ingredients

  

• 1 Bunch Fresh Parsley
• 3 Cloves garlic
• 3 Tablespoons Red Wine or White Distilled Vinegar
• 1/2 Cup extra virgin olive oil
• 2 Teaspoons Dried Organo
• 1/4 Teaspoon cumin
• 1/4 Teaspoon Kosher salt
• 1/4 Teaspoon Black Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 1 Tablespoon Water

Method

 

1. Add all ingredients, except water, into blender.
2. Pulse until smooth, adding small amounts of water until desired consistency is reached.
3. Store in the fridge, keeps for about 1 week.