Chimichurri Sauce

We used to have parties named after the well-known Argentine cowboys called Gauchos. The events were heavy on red meat and one thing we would always make available was chimichurri sauce, which was created in Argentina as well. Β It’s great for chicken and steaks, by simply drizzling on top after grilling.

I deviate from the traditional chimichurri sauce, which is heavy on the parsley, by sneaking in some basil in addition to the usual mouthful of flavors.


  • 3 garlic cloves, peeled
  • 2 shallots
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup fresh basil
  • 1/4 cup of fresh cilantro
  • 3/4 cup olive oil
  • 1/2 cup sherry wine Β vinegar
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Making It

  • Put the garlic and shallots in a food processor fitted with a steel blade and pulse 3-4 times until they are finely chopped
  • Add the parsley, basil, cilantro, vinegar, red pepper flakes, cumin, salt and pepper and pulse 3 times. Leave on and add the olive oil from the top spout until fully incorporated


1 comment on “Chimichurri Sauce

  1. Pingback: Grilled Flank Steak with Chimichuri Sauce – Cooking Conveniently and with Purpose

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