Chimichurri is a sauce that originated in Argentina. It is believed that the sauce was named after the british who were captured in the invasion of the Rio de la Plata. The prisoners were asking for a condiment to mix with their food and used broken spanish “che mi curry”, which later became chimichurri.

To make the sauce you want to hand cut all the ingredients. A bit of a pain, but the leaves don’t get as damaged as they would in a food processor.

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Mix the ingredients together and your done. You do want it to sit for a few hours to mix the flavors together.


It is amazing and I use it and serve the sauce with meat and empanadas. I also found a recipe that takes the sauce as a base and makes a salad dressing. It is delicious!


Chimichurri Sauce

Original Recipe can be found here

  • ½ cup finely chopped parsley
  • 2 tablespoons finely chopped fresh oregano
  • 4 garlic cloves, minced
  • ½ cup finely diced green onions
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ cup of olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
  1. Combine all the ingredients together in a medium sized bowl and mix well.
  2. The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.

Chimichurri dressing

Original recipe can be found here

  • 1/2 cup Chimichurri sauce
  • Juice of two limes
  • 1/4 cup finely chopped red onion
  • 1/2 cup olive oil
  1. Combine all the ingredients together in a medium sized bowl and mix well.

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