Kitchen notes · a little help before you start
Argentinian Chimichurri Recipe
Argentinian Chimichurri Recipe is made with cilantro, parsley, and onion.
- Prep
- 5 min
- Total
- 5 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
cilantro
In the method: Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
parsley
In the method: Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
onion (diced)
In the method: Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: ½ cup cilantroIngredient note
Source: ½ cup parsleyIngredient note
Source: ½ onion (diced)Ingredient note
Source: 1 teaspoon salt (or to taste)Ingredient note
Source: ¼ teaspoon pepper (or to taste)Ingredient note
Source: 1 tablespoon garlicIngredient note
Source: ½ teaspoon Italian blend seasoningIngredient note
Source: ½ teaspoon crushed red pepper flakesIngredient note
Source: ⅓ cup oilIngredient note
Source: 2 tablespoons red wine vinegar (or apple cider vinegar)
How to make it
0 of 2 steps completeMake room for Argentinian Chimichurri Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.
A few questions you might have
What should I prepare first?
Set out the blender and food processor. Start with this step: Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Makes about 1 cup of chimichurri sauce. I prefer the resulting flavor and texture of the written method – to combine all ingredients in a food processor and blend until smooth, however more traditional chimichurri sauce is simply stirred together with the oil being stirred in very last. A hybrid version can be made by pulsing all ingredients except for the oil, then stirring the oil in very last. All three variations are delicious!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
