IMG 8917

Argentine Chimichurri


  • ½ bunch of parsley approximately ½ cup finely chopped parsley leaves
  • 2 tablespoons finely chopped fresh oregano
  • 2-4 cloves of crushed garlic – adjust to taste
  • ½ cup finely chopped chives
  • 1 small deveined, seeded and finely chopped red chili or hot bell pepper (can be substituted with 1-2 teaspoons of chili flakes or dried hot bell pepper) – adjust to taste
  • 2 tablespoons red wine vinegar or any vinegar, adjust to taste
  • 1 tablespoon fresh lemon juice
  • ½ cup of oil I personally like to use olive oil even if it is not 100% traditional Argentine olive oil.
  • Wine salt ( check the recipe in our recipe book)
  • Freshly ground pepper to taste


Combine all ingredients in a medium bowl and mix well. Taste and adjust the flavor according to your taste.

Chimichurri can be prepared in advance, but should be kept refrigerated and is best consumed within 24-48 hours.

Leave a Comment

Your email address will not be published.