Green Chimichuri Sauce

This great Argentinian sauce is a true treat. This simple recipe is great for meat marinades, a dipping sauce, or tossing with fresh vegetables for grilling. Requiring only a blender this sauce can be prepared just about anywhere. Best after the second  day,  Chimichuri will last a week in your refrigerator. You can prepare this two ways. For a clean and fresh taste just add the red pepper raw, for a smokier taste you can also roast the pepper on the grill and then add to the blender.

  1. In a blender combine red bell pepper, parsley, red wine vinegar, and garlic.
  2. Add white wine vinegar and the rest of the seasonings.
  3. Slowly blend in the olive oil into the mixture.
  4. Add salt and pepper to taste.


  • Salt and Pepper to taste
  • 1 Tbsp ground cumin
  • 3 peeled cloves of garlic
  • 1 bunch of flat leaf parsley
  • 1 cup Olive Oil
  • 1/2 red bell pepper. Stem removed and seeded
  • 1 cup White Wine Vinegar
  • 1/2 Tbsp crushed red pepper
  • 2 Tbsp Red Wine Vinegar

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