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Chimichurri sauce

Posted by Viktor 17/07/2017 0 Comment(s) Sauces,

Our minds and eyes are full of aspirations for new discoveries. Our stomachs - as well. Therefore, GreenPro team tried to open up something new about our lovely mystery - the barbeque. Let's try together something from Argentina.



The Argentinians might have created the best red meat sauce. Of course, it is not surprising, when you consider that they are the best in a beef producing, they understand, how to cook it perfectly – just have an El Gaucho traditional steak, and you will understand, why. Chimichurri is the sauce for complimenting your favourite steak. It originally comes from Rio de la Plata, Argentina, and is very green but delicious.


The name of the sauce probably comes from the Basque tximitxurri, approximately chee-mee-choo-ree), translated as "a mixture of several things in no particular order"; as many Basques settled in Argentina in the 19th century.



  • 1 wineglass of red wine (of cause, not as ingredient)
  • 2 cups fresh Italian parsley leaves
  • 4 medium garlic cloves – peeled and smashed
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh oregano leaves
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon rock salt
  • freshly ground black pepper
  • 1 cup extra-virgin olive oil.

Drink some wine first. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Blitz until finely chopped for about a minute. Drink some wine again. Whilst still blitzing add the oil in a steady stream. As with all sauces, it is best to refrigerate minimum for a couple of hours to allow the flavours to blend. Ideally leave overnight. Finish your wine :)


As you can see, it is very simple but amazing sauce.

Bring a bit of Argentina to your steak! Have a safe, fun, and happy Grilling & Barbecuing! Enjoy!

Tags: sauce

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