Argentinian Chimichurri Recipe

Argentinian Chimichurri Sauce Recipe

Classic and Traditional Argentinian Chimichurri Recipe
for All Things Delicious!
4 out of 5
stars based on 6 ratings and 1 review.

Argentinian Chimichurri Recipe from Paggi Pazzo

Argentinian Chimichurri Recipe
Published: February 19, 2012

Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Calories per serving: 724
Fat per serving: 18g


  • 1 cup fresh parsley leaves
  • 4 garlic cloves
  • 1 shallot
  • 3/4 teaspoon crushed red peppers
  • 2 scallions
  • 1 yellow pepper
  • 1/4 cup hot water
  • 1 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 bay leaves
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt

Cooking Directions

  1. Chop the fresh leaf parsley, garlic cloves, scallions, shallot, yellow pepper (seeded), bay leaves, and oregano into very fine pieces (or use food processor to pulse and chop all ingredients together).
  2. Add into a bowl or jar, all of the chopped ingredients (parsley, garlic, scallions, shallot, yellow pepper, and oregano) with salt, olive oil, white wine vinegar, hot water, paprika, cumin, and crushed red peppers.
  3. Stir well for 5 minutes and allow liquids and ingredients to gel together.
  4. Store in refrigerator (covered and sealed) for 1 day and when ready to be served, allow to stay at room temperature for at least one hour.
  5. Ready to serve!

2 Responses to “Argentinian Chimichurri Recipe”

  1. Lynn Brown July 23, 2013 at 1:15 am #

    This is excellent! Very authentic. I put 1/2 the vinegar and forgot the green pepper.I had only dried oregano but it was still delicious

    • Paggi Pazzo July 25, 2013 at 12:56 am #

      Thank you Lynn! I’m happy you enjoyed it and thanks for your post.

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