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Sauces #1: chimichurri

Tom Hall Jun 29, 2006 02:35 AM

What is the "real" recipe? Or what is essential and what is optional to make a good, tasty and reasonably "authentic" version? What are the best uses- I know grilled beef is its main use. Thanks.

  1. p
    pdxGK Jul 8, 2006 12:26 AM

    Here's a URL for the recipe I use. No idea as to its authenticity but it is very good, and very easy:


    1. s
      stlSarah Jun 29, 2006 04:31 PM

      There is a great discussion of Argentine cooking in a Saveur Mag article. It is a mag very interested in authenticity and has a chimchuri recipe

      2 Replies
      1. re: stlSarah
        Melanie Wong Jul 5, 2006 07:45 AM

        Here's a link to a chimichurri recipe in Saveur -

        1. re: Melanie Wong
          stlSarah Jul 5, 2006 02:48 PM

          Thanks for the link- variable when I try!

      2. n
        Norm Man Jun 29, 2006 08:20 AM

        The following is a Chimichurri recipe I got from ex-con Martha Stewart (recipe source is the owner of a Argentinean restaurant in Norwalk, CT):

        2/3 cup chopped flat-leaf parsley
        1/3 cup chopped garlic
        1/2 cup vegetable oil
        1/4 cup apple cider vinegar
        1 teaspoon coarse salt
        1 teaspoon black pepper
        1 teaspoon cayenne pepper
        3 tablespoons paprika
        1 tablespoon dried oregano
        1 1/2 tablespoons balsamic vinegar

        Combine all ingredients in a jar and shake until well combined.

        As another poster suggested, I like to add some cilantro to this recipe.

        1. c
          cheftamara Jun 29, 2006 05:42 AM

          and some type of heat (pepper flakes is easy)

          chop it all or blend and mix. adjust vinegar/oil to your liking. i personally like it very vinegary.

          I like to make a half parsley/half cilantro one.

          1. s
            stlSarah Jun 29, 2006 04:48 AM

            not nec' authentic: garlic, salt, parsley, vinegar,paprika, olive oil in mine
            Glorious on Goat cheese.

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