Chimichurri Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Dressings and Dips · Sauces and Marinades


From Dorothy McNett's recipes at This makes about 1 1/2 cups and is traditionally served as a sauce for grilled and roasted meats or as a dip. It's great with chicken and fish, as well! This is a popular dip for Argentina appetizers of vegetable sticks, cured meats like salami, chorizo, etc., and bread sticks, cheeses and more.

1 small onion or shallot (equals about 1/2 cup chopped)
2-3 cloves garlic
1/2 cup chopped fresh parsley
1 teaspoon dried oregano (or several snippings of fresh)
1/4 teaspoon cayenne
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar

for an appetizer or a buffet table:
bread sticks
assorted cheeses (Argentina: Edam, Reggianito, Sardo, Provoleta, etc)
vegetable sticks
cured meats like salami, chorizo, etc.

In food processor with steel chopping blade in place, pulse the onion, garlic and parsley to finely chop but not puree. Add remaining ingredients just to blend. Pour into a beautiful bowl and serve. This can be made several hours in advance and chilled, or even overnight.

Recipe created 2008-02-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.