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Tuesday, March 17, 2009

Chimichurri (Argentinian Green Sauce)

Argentinian Chimichurri Sauce 1

Gosh! How old has this been sitting in the queue. July 2008!

No story. Just a recipe I've played around with through the years for when I want something to dip my steak into. I like curly parsley for this, but flat-leaf parsley works well too. Normally a diced red bell pepper is used, but I didn't have any on hand and figured a carrot would break the color green a bit. I just like how the greenness of it makes me feel like I'm getting my vegetables, even when I'm eating a steak.

Chimichurri works with grilled chicken too. Or grilled vegetables. This recipe makes quite a bit, so dip it into anything you want. :)

Argentinian Chimichurri Sauce 2

Chimichurri (Argentinian Green Sauce)

You'll need:
1 bunch parsley, roughly chopped
1 scallion, chopped
2 or 3 sprigs mint leaves
1/2 small onion, diced
3 cloves garlic
1 small carrot, diced
1 tsp salt
1 tsp ground black pepper
1 tsp chili pepper or paprika
1 tsp dried oregano
3/4 cup olive oil
1/4 cup water
1/4 cup red wine vinegar

Add all the ingredients into a food processor and puree until the sauce is to your liking. Taste and adjust if necessary.

Serve as a dipping sauce or drizzled over steak.


Who else made chimichurri?
Kirk of Mmm-yoso added a whole bulb of garlic to his version.
EatingClub Vancouver has an even more simplified recipe.

Other green sauces:
Aji Verde (Peruvian Green Chili Sauce)
Chinese Scallion Cilantro Dipping Sauce
Pesto with Arugula and Walnuts
Pesto with Basil and Walnuts
Salsa Verde with Roasted Tomatillos

1 year ago today, Not Quite Corned Beef and Cabbage Sandwich and Coleslaw.
2 years ago today, celebrate your inner Japanese for St. Patrick's Day by making Okonomiyaki (Japanese Savory Pancake). There's a cute little travel anecdote to go with the story too.


  1. Ooh, thanks for the mention. Hahaha, re since July 2008. At least you've already made the dish but just haven't gotten around to posting. We have a dish that we've been meaning to make since March 2008. I think we win in the procrastination contest. =D

  2. mmmhhh!!! so long since i last tried a nice asado with 'chimi'! i got the cravings now =:) the mint sounds like a strange innovation to argentinean ears, though... will try it sometime. We most often do the variation with only chopped onions, red bell pepper, some chilli/paprika, garlic, oil and vinager, we call it 'salsa criolla'. tnxs for posting!

  3. TS,
    Umm, I have far too many dishes I've been meaning to make but haven't gotten around to either. :P

    Just a few sprigs of mint for freshness, but not too much as to overpower.


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