We had some chimichurri sauce in a restaurant and my family loved it. I tried making various versions of the recipe and I eventually arrived at this. It seems like you can also make this with a herb mix from Argentina. I had my friend from Argentina send me one.This recipe uses American style cup measurements so 1 cup = 240 ml. Adjust the amount of red pepper to your liking (We add a little extra in my home). It's best when it's a bit spicy! Depending on what kind of salt you use, the actual salty flavor will vary. So start with a small amount and then add more as necessary. Recipe by Mama Imani

This chimichurri sauce is my non traditional version of the popular garlic herb sauce served with grilled meats and vegetables. I use tge traditional parsley and garlic adding other fresh herbs growing like weeds in my garden. I add other basic flavors for a bright bold fresh tasting addition to most grilled and roasted foods.

I first had Chimichurri and a very high-end steakhouse in Dallas, Texas. I have had several versions including the red and this is as close as I’ve come to authentic Argentinian chimichurri. I hope you enjoy!

I use this on everything! Chicken, steak and pork. Then I usually grill. Serve with rice and beans or maduros

Classic Chimichurri is delicious. However, we like it more spicy, so we use yellow chili in this recipe.You can actually use your favorite chili, but be careful not to use too much as chimichurri gets more spicy as days go by.This sauce can last up to two weeks in the fridge.You can have this with red meats or pork, it also goes great with veggies while you are grilling or after. We hope you enjoy!

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar

Once I tried this Argentinian sauce when I and friend visited Argentina’s restaurant. It was serving as a table condiments. When I tried it, no doubt I felt in love with the taste. It’s totally different with any Asian or Mexican sauces. So since then I like to make it at home for myself. It’s very easy to make, also not really need much ingredients. The thing I like cilantro more than parsley, so most all the time I made it with cilantro instead of parsley. This greenie sauce is very good for brushing over kebab, grilled meats or steak, garlic bread, or just put on the table as a table condiments. Hey, sometimes I eat it over steamed rice too. It sounds like an interesting sauce right????

This recipe is also excellent for grilled fish and chicken.