Chimichurri – the cilantro pesto for everything

27 11 2007

Chimichurri (pronounced phonetically – c’mon, roll the r’s) is a sauce or marinade for meat typically attributed to Argentinian cuisine. I say ‘sauce or marinade,’ but its consistency is really more like a pesto. The cool thing about chimichurri is that you can make it with almost anything once you get the idea. I’ve tried a few different recipes but I’ll share one with you here that I have adapted from Steve Raichlen, BBQ expert.


  • 1 cup fresh parsley (flat leaf or curly, packed)
  • 1 cup fresh cilantro (packed)
  • 1 cup fresh mint (loose)
  • 2-3 garlic cloves
  • 1/4 medium onion
  • 3 tbls. white vinegar
  • Juice from 1 fresh lime
  • 1/4 cup olive oil
  • 1/2 serrano pepper (optional, or use jalapeƱo)
  • Salt & pepper to taste
  • Water as needed

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