Chimichurri is an Argentinian sauce simi- lar to pesto. It is usually used as a mari- nade for grilled steak, but can also be used just as a spread over some crusty bread.The variations are endless with this recipe. Try using cilantro instead of parsley, or try adding chopped roasted red peppers and some lemon juice. For those of you who are vegetarians, try tossing it with grilled slices of potato, or mixed in with rice and tofu, or even use it as a dip with artichokes.


1 cup firmly packed fresh flat leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tablespoons fresh oregano leaves (or 2 tsp dried oregano)
½ cup olive oil
2 Tablespoons red or white wine vinegar
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes


Finely chop fresh parsley, oregano, and garlic (or pulse in a food processor)

Stir in olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Serves 4.

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