You guys.  Have you heard of Chimmichurri?  If you follow me on instagram you've seen me make this a few times now and you've seen me eat it with bread, with shrimp, and of course, with a great slice of beef!  There are so many uses for this extraordinarily flavorful sauce, BUT alas, I will stop myself here.  This is one of those things you just have to try for yourself and, in my opinion, there is no wrong way to use the sauce.

This recipe is one that has been in my Argentine family for decades and I'm so happy to pass it along to you guys.  I hope you enjoy!  Let me know what you think!




4 cloves garlic

1/4 cup of extra virgin olive oil (or more if needed)

2 cups Italian parsley

1/4 cup red wine vinegar

2 tsp salt

2 tsp cumin

2 tsp red chili flakes

Pepper to taste


Blend in a Blendtec or food processor. Store in an airtight container. Enjoy as a dipping sauce homemade bread or as a marinade for shrimp or skirt steak.

Has a fridge shelf life of about 5 days.