Chimichurri is Argentina’s perfect accompaniment to grilled meats, poultry, fish and vegetables; it can also be used as a marinade for meats, poultry and fish.  We recommend serving Chimicurri with grilled skirt steak which has been marinated in our Go-To Marinade for Beef. Chimichurri is a great dressing for a sliced fresh mozzarella appetizer and can substitute for fresh basil and extra virgin olive oil in a Caprese salad. Speaking from personal experience, you can dip fresh baguette slices into Chimichurri for an addictive appetizer, but you won’t have any baguette left-over for the main course if you do… just saying.

We prefer using a hand blender or even a traditional blender to a food processor when preparing chimichurri; it gives you more control over the consistency and a hand blender is far easier to clean.  To store leftover chimichurri, should you have any, place in a glass container (we use a bistro glass), gently float a very thin layer of extra virgin olive oil on top, cover with an air-tight lid and refrigerate.  Chimichurri will keep refrigerated for up to a month but the flavor will decrease significantly after 10 days, so eat up!


Prep Time: 20 minutes, Total Time: 20 minutes.

Support Cook and Eat at Home. Purchase a PDF of the Chimichurri recipe for $1.00.