My introduction to this delicious Argentian sauce occurred around 8th grade when a group of friends and I went in search for an after-school snack at La Esquina Criolla, an Argentian restaurant a few blocks down from my home in Queens, New York. I remember ordering a Chorizo (sausage) sandwich and the cook asking if I wanted it with chimichurri. Since I was wary of the color of the sauce, I asked him to put it on the side. I took a bite of the sandwich without the chimichurri and then put some of the sauce before my next bite. The chimichurri brought the sandwich to a whole other level! Ever since that day I had my first taste, I always made sure to tell the cook to load up my chorizo sandwich with chimichurri. Even after all these years of going out and tasting a varity of chimichurri from different Argentian restuarants, I still prefer the chimichurri from La Esquina Criolla. This recipe duplicates the chimichurri I love to put on my chorizo sandwiches and other meat dishes. I hope you enjoy it as much as I do!

SERVINGS about 1 cup



1 bunch Italian flat-leaf parsley
3 garlic cloves
1/2 teaspoon red chili flakes
1/2 teaspoon Maldon sea salt, to taste (See the Guide)
3/4 cup extra-virgin olive oil (See the Guide)
  juice of 1 small lemon



Cutting board
Chef’s knife (See the Guide)
Mixing bowl



  • Thoroughly wash and dry the parsley. Chop finely and place in a mixing bowl.
  • Finely chop the garlic cloves and add to the bowl of parsley.
  • Add the red chili flakes, salt, olive oil, and lemon juice. Mix and serve alongside slices of French bread for dipping and enjoy!*



  • You can also serve the chimichurri as a side condiment for your meat dishes or even use it as a marinade. It adds great flavor to grilled skirt steak, chicken, and seafood!

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1 comment to chimichurri

  • Toni

    This is making me hungry for some skirt steak with chimichurri! I seen some other recipes that use cilantro instead of parsley. Have you tried the cilantro versions? Guess you prefer the parsley version.

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