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Chimichurri Verde

Chimichurri Verde

Today I wanted to share with you one of my all time favorite sauces for just about any food, chimichurri.  If you have never had this before, chimchurri is made with parsley, garlic, some sort of acid (lemon, vinegar or both) and some spices.  This sauce is traditionally added as a topping to meat (steak, pork, chicken) after it is cooked (like churrasco steak) but is so delicious used as a dip for fries and vegetables too. 

There are many different recipes for chimichurri and I am sure they are all good but I just love this particular recipe the most. It comes from a Cuban friend of mine who was kind enough to share his special trick to make it perfect.  Now when I say share, imagine being at a BBQ with 20 or so people with one man in the kitchen the whole time making tons of this stuff, adding it to meat, making more, adding it to more meat. You get the point!  A Cuban BBQ is a pretty serious deal and I promise you will never leave hungry 🙂

So, today I am going to share that special trick with you on how to make that perfect chimichurri and the trick that other recipes don’t do….  It is blanching the parsley!  Yup, pretty easy and this one tiny 2 minute step makes all the difference in the world.  There you go now you can keep it as your own secret or share it with others!

This is the more traditional chimichurri used on meats, a chimichurri verde. There are other chimichurri sauces out there like the rojo chimichurri which tastes just as delicious but definitely dosen’t get the credit it deserves. It is definitely a great idea to try both. They each are a slight bit different but equally amazing!

Once you make this and see how easy it is to make an amazing sauce for your meats, I am positive you will never stop!


A classic Argentinian Sauce for grilled meats
Prep Time5 mins
Cook Time5 mins
10 mins
Course: Main Course
Cuisine: American
Servings: 4


  • 1 bunch 1 cup of parsley blanched (throw the parsley in boiling water for about 1 minute just until it turns a vibrant green then strain it and run it under very cold water
  • 4 garlic cloves minced and then crushed
  • sprinkling of red pepper flakes to your liking
  • 1 lemon squeezed
  • 1/4 cup vegetable oil
  • 1/4 cup of olive oil
  • 1/8 cup white vinegar
  • 1 tsp of salt or more to taste after you’ve tried it
  • 1 tsp of freshly ground black pepper
  • 2 tbsp of water


  • blanch your parsley and set aside.
  • Prepare your garlic and add it to a bowl.
  • Now finely chop your parsley and add that to the bowl.
  • Add the rest of the ingredients to the bowl and mix well.
  • The longer this sits the better it tastes so I usually try to let it sit for at least 20 minutes.


  • Add a little to your meat as a marinade.
  • After you are done grilling meat, add a heaping amount over top of your cooked meat, tent with aluminum foil and let the meat rest for 5-10 minutes and serve your meat with the remaining sauce on the side.
  • You can also use as a dip for fries or vegetables.



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