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Chimichurri Sauce

This garlicky sauce from Argentina is great over grilled meat beef or chicken.

YIELD: Makes about 250 gr


1 cup (packed) fresh parsley

100 ml extra virgin olive oil

50 ml red wine vinegar

70 gr fresh cilantro (coriander)

2 garlic cloves, peeled

10 gr teaspoon dried crushed red pepper

15 gr teaspoon ground cumin

5 gr teaspoon salt


Puree all ingredients in processor. Transfer to bowl. Can be made 2 hours ahead. Cover and let stand at room temperature

For more information on menu development, Cooking pot F&B consultancy can help, please complete this contact form or call and we will be happy to guide you through the process.

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