Argentine Chimichurri Recipe


  1. 1 head of fresh garlic peeled & minced
  2. 1 cup packed fresh parsley
  3. 1 cup fresh oregano leaves
  4. 2 tsp crushed red pepper flakes
  5. 1/4 cup extra virgin olive oil
  6. 1 cup of water and 1 tbsp coarse salt


  1. Prepare a brine solution called “Salmuera” by boiling water & coarse salt. Allow i to cool
  2. Combine garlic, parsley, oregano & red pepper flakes
  3. Whisk red wine, olive oil and cooled Salmuera
  4. Store in a tight fitting, lidded jar in fridge for at least 1 day for flavors to blend
  5. The Chimichurri can keep for 2-3 weeks

May be spread on BEFORE cooking/BBQing as well as after!

Leave a Reply

Your email address will not be published. Required fields are marked *