Best Argentinian Chimichurri Sauce – How to make Authentic Argentinian Pesto

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Last Updated on November 13, 2019 by Chef Mireille

Chimichurri is a delicious parsley based sauce popular in Argentina and Uruguay. Although it is traditionally made with parsley, modern versions may be made with cilantro, mint and other herbs.

Similar to pesto, this versatile sauce can be used as a dipping sauce, marinade or condiment. It is mostly paired with barbecued grilled meats in Argentinian cuisine.

Chimichurri Sauce Recipe

Chimichurri is a classic sauce from Argentina that is usually used to accompany grilled meats. Grilling or a la plancha as its known in South America, is very popular and they grill everything from steak and chicken to arepas (cornbread). In fact most Argentinian restaurants here in New York are steakhouses that specialize in a la plancha.

Chimichurri has become quite popular here in America and used to flavor a variety of dishes in continental style restaurants. It can be used as both a marinade and a condiment or even a sandwich spread.

It complemented this Caribbean meal with tutu and salad.

Tutu Dinner -edit

Where to use Chimichurri Sauce

Here are some other foods that Chimichurri would compliment.

This no cook sauce is so quick and easy to put together. Keep a jar in the fridge and an easy marinade, dipping sauce, or sandwich addition is always on hand.

Chimichurri Sauce

The vibrant color also makes you want to dig in. As the saying goes, we eat with our eyes first right!

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Chimichurri Sauce Recipe
Easy Chimichurri Sauce
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Classic Chimichurri – Argentinian Pesto Sauce

Classic Chimichurri – Argentinian Pesto is a flavorful salsa verde to use as a marinade, as a dip or as sauce for steak.
Prep Time10 mins
Total Time10 mins
Course: Condiments
Cuisine: Argentinian
Servings: 8 people
Calories: 191.02kcal

Ingredients

  • 8 cloves garlic
  • 1 small red onion about the size of a lemon
  • ¼ cup red wine vinegar
  • 2 cups parsley leaves and stems
  • leaves from 5 stalks fresh oregano
  • ¾ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • Juice of 1 lemon
  • ¾ cup olive oil

Instructions

  • In a food processor, combine garlic, onion, red wine vinegar, parsley, oregano, salt, red pepper, black pepper and lemon juice.
  • Blend well for a few minutes until well chopped.
  • With the processor running, slowly add olive oil until you have a smooth and well combined sauce.

Notes

Makes about 1 1/2 cups

Nutrition

Calories: 191.02kcal | Carbohydrates: 2.61g | Protein: 0.39g | Fat: 20.31g | Saturated Fat: 2.81g | Sodium: 109.68mg | Fiber: 0.46g | Sugar: 0.59g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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