Author: Simple Foodie



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Cups: 2

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4 reviews
Chimichurri Recipe. This is the typical Argentine BBQ dressing. It is excellent for beef, pork, chicken, fish, and vegetables grilled either over charcoal or on the gas grill.


parsley 4 cups minced
garlic clove 5 diced
oregano (dried) 1/2 tsp
red pepper flakes 1/4 tsp
cumin seed 1 1/2 tsps
paprika 1/2 tsp
salt 1 tsp to taste
black pepper 1 tsp to taste
bay leaf 1
olive oil 1/4 cup
oil 1/2 cup
balsamic vinegar 1/4 cup
white distilled vinegar 1 cup


  1. In a glass bowl combine the minced parsley and diced garlic.
  2. Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
  3. Add the olive oil and canola oil. Mix with a spoon.
  4. Add the balsamic vinegar and white vinegar. Mix again.
  5. Taste. Adjust mixture by adding more of the oils, vinegars and salt & pepper.
  6. For the best results let the mixture stand for 2 hours at room temperature.


Seperate the Chimichurri into two bowls. One for basting the uncooked items and the other for serving at the table with the cooked items. Never combine the mixture used to baste the raw items with what is served at the table. The unused Chimichuri used at the table can be kept refrigerated for future use. This dressing can be kept in the refrigerator up to 3 weeks.
Music for the Chimichurri Video was provided by