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Argentinian Chimichurri Recipe

a close up of a plate of food

This is the recipe I used at our Argentinian secret supper over a barbecued striploin.  Our next secret supper is a South Indian vegetarian feast to balance out all the meat I ate!   Enjoy the recipe, folks.
– Chef Robinchimichurri


  • Chimichurri Sauce
  • 1/4 cup hot water
  • 2 teaspoons dried mexican oregano (get this at south seas trading post for best results)
  • 1 teaspoons kosher salt (add more to your taste)
  • 1 cup  loosely packed basil leaves
  • 1/3 cups loosely packed flat-leaf parsley leaves
  • 2/3 cup loosely packed cilantro leaves
  • 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar (I make my own by fermenting left over red wine, it’s more flavourful)
  • 1/2 cup extra-virgin olive oil (Bomdia brand is a good cheap option)


1. FOR THE SAUCE: Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse basil, parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Then, slowly, pour oil in a steady thin stream into the mixture until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance(up to 3 days), refrigerate and bring to room temperature before using).