Chimichurri Flavoring
Chimichurri Flavoring
Chimichurri pairs perfectly with grilled meats and once you understand the blueprint of how it's made, you can make tons of new variations.

Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian and Uruguayan cuisines it has become widely adopted in most of Latin America. The sauce comes in a green and red version.


  • Large handful of fresh parsley
  • 2 cloves garlic
  • 75 g olive oil
  • 20 g red wine vinegar
  • Sprinkle dried oregano
  • Sprinkle red pepper flakes
  • Salt to taste
  • 10 cranks of black pepper


  1. Finely chop the parsley, and mince the garlic.
  2. Add vegetables to a bowl set over a scale. Add the olive oil, and red wine vinegar. Mix together. Sprinkle in the dried oregano, red pepper flakes, salt, and black pepper. Adjust the flavors as needed.
Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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