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Chimichurri sauce

Chimichurri sauce

Hank Shaw
Chimichurri is an Argentine sauce typically used with red meat, but it is also excellent with fish and seafood. The traditional recipe always has parsley, garlic and oregano, but I will mix it up from time to time depending on what herbs I have -- mint and borage (which tastes like cucumbers) are excellent substitutes with seafood. This recipe makes about 2 cups.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1/2 cup water
  • 1 t. salt
  • 4-6 garlic cloves
  • 1 cup parsley or borage or watercress leaves
  • 1/2 cup oregano leaves (or 2 tablespoons dried)
  • 2 teaspoons hot pepper flakes, or 1 teaspoon cayenne pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil


Heat the water and dissolve the salt in it. When it is cool enough to stick your finger in, proceed with the chimichurri.

Put everything except the olive oil into a food processor and buzz to combine -- you can puree it or leave it chunky. Your choice.

With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.

Chimichurri should hold up for a week or two in the fridge.

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