Argentinian Chimichurri Sauce

Argentinian Chimichurri Sauce


1 cup flat-leaf parsely (lightly packed and chopped without the stalks)
4 garlic cloves (minced)
1/8 teaspoon salt
1/4 teaspoon peppercorn (freshly ground)
1/2 teaspoon chili pepper flakes
1 tablespoon oregano (dried)
2 tablespoons green onion (minced)
1/2 cup olive oil
3/4 cup vinegar
3 tablespoons lemon juice (fresh)
1/4 cup water


  1. Place all the ingredients in a blender or food processor and pulse until well chopped, but not pureed. 
  2. Spoon the sauce over grilled meats, poultry, seafood, or vegetables. This sauce can also be used as a marinade.


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