Chimichurri, a Great Sauce or Marinade!

Sat, Jun 12, 2010


With it being grilling season and all, it’s always great to have some nice marinades for your meats or sauces that go beyond ketchup and mustard. This chimichurri sauce is an Argentinean favorite that is great as both a marinade and a condiment!

Serves 8
Time required 10 minutes
Difficulty level 1
Cost of ingredients 4 USD

  • 3 large lemons, juiced
  • ½ cup (125ml) red wine vinegar
  • ½ cup (125ml) red wine
  • 3  cloves garlic, minced
  • ½ small onion, minced
  • ½ teaspoon (2ml) salt
  • ½ teaspoon (2ml) black pepper
  • ¼ cup (60ml)  fresh oregano, chopped
  • ½ teaspoon (2ml) red pepper flakes
  • ¼ cup (60ml) olive oil
  • ½  cup (125ml)  fresh flat-leaf parsley, minced

Make sure oregano, onion, parsley and garlic are finely minced or chopped either with a knife or in a food processor. Mix in the red pepper flakes, vinegar, lemon juice, and olive oil. Add in salt and pepper .

As a marinade this can be used right away. If wanting to use it for a sauce for fish, burgers, or steaks after they are cooked, it’s suggested to let it sit for a couple of hours to allow the flavors to marry.

Photo by Food Stories

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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2 Responses to “Chimichurri, a Great Sauce or Marinade!”

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