Chimichurri sauce

Posted on: August 20th, 2009 by admin No Comments

While waiting for hours in the hospital the last couple days, we read every magazine in there. Most of them were health magazines and became extremely depressing reading over time. One particular magazine was filled with bad news, but in the back- lovely healthy recipes! So, after writing them down and testing them out. Here’s the first one. A simple classic, incredibly tasty with our freshly home grown herbs.


Chimichurri sauce originated in Argentina, but is now widely used, a wonderful green sauce generally served with grilled meat.

  • 1 large bunch parsley
  • 2 tbs (30ml) fresh oregano
  • 3 garlic cloves
  • 1/2 c (120ml) olive oil
  • 1/2 c (60ml) red (or white) wine vinegar
  • 1 birdseye chili (or 1 jalapeno pepper or 1 tsp hot chipotle sauce)
  • sometimes people add a squeeze of lime or a tsp of honey. Just depends on your taste.

Combine all the ingredients together in a blender or food processor. Or you can use a mortar and pestle. Season with salt and pepper to taste.

This sauce is great served over a grilled flank steak or pork loin. For extra flavor try using half the mix as a marinade (for at least an hour) and serve the rest as a sauce after the meat is cooked. It’s pretty versatile though, almost a parsley pesto, so eat it on toast or with grilled vegetables or on burgers, it’s lovely and fresh.

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