Argentinean Chimichurri

Argentinean Chimichurri

23
ryalibertino 2

"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!"

Ingredients

2 h 15 m servings 127 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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

23
  1. 30 Ratings

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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

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!

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!

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.

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 c...

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

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!

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 ...

We love this stuff and eat it on pretty much everything.