In Argentina, Chimichurri is typically served with grilled meat.  Usually, the meat is basted with the chimicurri, or perhaps, served alongside it.  I marinate my meat in some of the chimicurri and reserve the rest for people to add later.

My mother, being from Argentina, knew chimichurri.  But her recipe came from the Time / Life Books’ Foods of the World series that was released in the late 1960’s – early 1970’s.
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup onion, minced
1/4 cup parsley, chopped
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Place all ingredients in a jar. Shake gently to mix. Place in a warm spot (window sill, or on a gas stove with a pilot light). Let the flavors blend for 6 hours. Then refrigerate.

Serve at room temperature.


4 thoughts on “Chimichurri

  1. >The Chimichurri was received to rave reviews!My husband and my friend Donna both loved it! I did add about double the amount of parsely to the liquid ingredients. Also…yours looks like you put it through a food processor (or had a lot more patience than me with a knife).:)Mine was a bit chunkier…but delicious all the same!Thanks Jen!

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