Argentinian Chimichurri Recipe

Name: Argentinian Chimichurri Recipe
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Ingredients: 1 cup densely packed parsley; 1 small red chili pepper; 4 garlic cloves; 2 tsp dried oregano; 3 tbsp red wine vinegar; ½ cup extra virgin olive oil; 1 tsp coarse kosher salt; ¼ tsp black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
1 cup
Calories
1033 kcal
Course
Condiments
Cuisine
Argentinian

Argentinian Chimichurri Recipe

Dominic Levy

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This Argentinian Chimichurri is made with parsley, olive oil, garlic, and red chili peppers. It is perfectly flavored for pouring over a churrasco steak or flavoring up some vegetables with a delicious taste of Argentina!

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Ingredients

Servings

1 cup densely packed parsley stems removed (about 1 bunch)
1 small red chili pepper seeds removed for less spice
4 garlic cloves minced
2 tsp dried oregano
3 tbsp red wine vinegar
½ cup extra virgin olive oil
1 tsp coarse kosher salt
¼ tsp black pepper

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Instructions

Finely chop the parsley until very small. Mince your red chili pepper, making sure to wear gloves to protect your fingers.
Add all of the ingredients together in a bowl and mix to combine. Allow this to rest for at least 2 hours if able to allow the flavors to blend together.

Notes

Recipe copyright The Foreign Fork. For personal or educational use only.
Make sure to use fresh herbs, dried herbs will not work. Some Chimichurri Recipes also use cilantro, but my recipe does not.
Try to find a small red chili pepper, like a Carolina Cayenne Chili Pepper. You can add more or less chili depending on your spice preference. Remove the seeds to reduce the spiciness level. You can also try adding dried chili flakes.
This chimichurri turns out quite garlicky. You can reduce the garlic if you’d prefer a less garlicky version.
You can also use fresh oregano if desired
You can use lemon as a substitute
Kosher salt is recommended. If you are using table salt, use less.
Do not use a food processor on this recipe. Take the time to chop up your herbs and flavorings by hand. It enhances the texture of the chimichurri so much!
If you want chimichurri but also have roasted red peppers on hand, try out this
Red Chimichurri
that we love!
The flavors of this recipe will get more potent overnight (notably the garlic)!
Parsley: Make sure to use fresh herbs, dried herbs will not work. Some Chimichurri Recipes also use cilantro, but my recipe does not.
Red Chili Pepper: Try to find a small red chili pepper, like a Carolina Cayenne Chili Pepper. You can add more or less chili depending on your spice preference. Remove the seeds to reduce the spiciness level. You can also try adding dried chili flakes.
Garlic: This chimichurri turns out quite garlicky. You can reduce the garlic if you’d prefer a less garlicky version.
Dried Oregano: You can also use fresh oregano if desired
Red Wine Vinegar: You can use lemon as a substitute
Kosher Salt: Kosher salt is recommended. If you are using table salt, use less.
Do not use a food processor on this recipe. Take the time to chop up your herbs and flavorings by hand. It enhances the texture of the chimichurri so much!
If you want chimichurri but also have roasted red peppers on hand, try out this Red Chimichurri that we love!
The flavors of this recipe will get more potent overnight (notably the garlic)!

Nutrition Information

Show Details

Serving 1batch Calories 1.033kcal (0%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 109g (168%) Saturated Fat 15g (75%) Polyunsaturated Fat 12g Monounsaturated Fat 79g Sodium 2.372mg (0%) Potassium 602mg (17%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 5.555IU (0%) Vitamin C 149mg (166%) Calcium 182mg (18%) Iron 7mg (39%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 1033 kcal

% Daily Value*

Serving	1batch
Calories	1.033kcal	0%
Carbohydrates	15g	5%
Protein	4g	8%
Fat	109g	168%
Saturated Fat	15g	75%
Polyunsaturated Fat	12g	71%
Monounsaturated Fat	79g	395%
Sodium	2.372mg	0%
Potassium	602mg	13%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	5.555IU	0%
Vitamin C	149mg	166%
Calcium	182mg	18%
Iron	7mg	39%