Recipe: Chimichurri Sauce

Serves 4

Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef.


3/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup olive oil
1/4 cup chopped red onion
1/4 cup red wine vinegar
2 Tbsp water
5 garlic cloves, crushed
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper


1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved.

2. Let stand at room temperature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two. Serve at room temperature.

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  1. A little of this went a long way for me. I think I wanted to taste the empanada spices more. So just barely dipping with this sauce was a hit for me :-)

  2. OK, this was awesome! I made the empanadas and wanted to make the chimichurri sauce to accompany it, but the only other time I had chimichurri sauce at a restaurant, I really didn’t like it. So I went into this one with some trepidation. I served salsa and sour cream also just in case. But everyone loved the chimichurri sauce. The salsa didn’t even get touched. I may have used more oregano than it called for. Thanks Sasha for another exciting new meal!

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