Chimichurri Sauce

The best Argentine sauce for any grilled meat!Prep Time 15 minutes

Author Tango Beef


  • 4 tbsp fresh parsley , finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp sweet paprika
  • 2 tbsp dried oregano
  • 1 tbsp Chili pepper (or less)
  • 50 cc warm water
  • 1/4 cup white vinegar
  • 1/2 cup of sunflower oil
  • 1 tsp salt
  • Pepper


  1. Combine garlic and parsley in a glass jar of 350 cc with lid.
  2. Add the warm water and stir.
  3. Then add the oregano, chilli and paprika and mix well.
  4. Add the vinegar and stir well
  5. Finally the sunflower oil and mix well. Put the lid on the jar and store it in the refrigerator.
  6. Let it rest for at least 1 day so the flavors of the herbs mixed well.
  7. You can keep the chimichurri in the refrigerator up to 3 month.
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