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Chimichurri is an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America.  It’s great on steaks, seafood, chicken, or just about anything, and it’s quite easy to make!



Grab about a cup full of various herbs  any combo will do  play with the amounts and types to see what you come up with. Keep in mind that these are fresh herbs. I typically add equal parts cilantro and parsley and less of the other herbs:

  • Oregano
  • sage (optional)
  • rosemary (can be overpowering, use a bit less)
  • mint (optional)
  • Cilantro
  • parsley
  • thyme


  • 1-2 Garlic cloves
  • 1 tsp Red pepper flake
  • 1 tbsp salt
  • 1/4 cup red wine vinegar
  • juice of 1 lemon
  • 1 tsp lemon zest
  • 1/2 cup extra virgin olive oil


Remove herbs from their stems

In a food processor, add all ingredients and pulse until herbs are chopped finely and blended

add to a bowl and  add additional olive oil, vinegar and salt as necessary.

Add to a jar and use as needed. It should be fine on your counter for weeks, but if you pop it into the fridge, the olive oil will solidify

add to meats as a marinade before cooking, or drizzle atop freshly cooked and sliced steak!


George Christidis