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Mar 5 / JW

Chimichurri Sauce


Chimichurri is used in Argentina as a condiment or marinade for meat. There are a million versions, but any way you make it, it will add tons of flavour to your dishes. I’ve only recently started using it( what was I thinking!), and it’s seriously awesome.

Basically its a combo of herbs, acid, salt, garlic, onion, and oil. First, chop the herbs by hand (or in the food processor). Then add the onion and garlic and process(or chop). It should just be chopped, not a paste. Remove and add to a bowl, then add vinegar, red pepper flakes, oil, salt and pepper. Mix, and rub rub rub all over your favourite hunk of meat. See here, happy lamb shoulder:

Also, it’s impoprtant to say that although this is still bright green, a lot of people say to let this sit for a few hours or days to get the flavours to meld together and mellow out a bit(which would also dull colour). So, don’t be afraid to make a big batch, and then use it as you need it, the appearance isn’t key here.


1/2 Olive Oil

4 Tbl White Wine Vinegar

1 Lemon

3 Cups Parsley(about 2 bunches)

3 Tbl Oregano(1 Bunch)

3-4 Garlic cloves

1/2 Onion

1 tsp red pepper flakes


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