Gimme Chimichurri, Baby!

August 30, 2020

Gimme Chimichurri, Baby!


I posted about the green goodness that is chimichurri a while ago, after a visit to Churrascos.

I noticed the recipe getting a lot of clicks lately, which made me hungry for it, which made me make it, which made me happy.

I love having chimichurri on hand! It did double-duty on a recent Friday night no-cook smorgasbord platter – on chicken breast chunks and as a dip (closeup in the cover photo).

Chimichurri is a great sauce for fish, chicken, shrimp, steak, pork…you name it. It’s great as a dip for crudités. It’s a perfect condiment for a panini.

Chimichurri with pork tenderloin is party-perfect

Are you craving chimichurri? Just follow this link for the recipe, which can be made in less than 10 minutes.


Chimichurri is a sauce for the ages. Its glistening greenness is gorgeous.

© 2020, Glover Gardens

2 thoughts on “Gimme Chimichurri, Baby!”

  • Oooh Chimichurri! I don’t know how I came so late to that delusion discovery but once I did….wowza! I was hooked! It is over the top delicious on so many things from steak off the grill to brisket, sausages, pork….
    I use a more complex recipe but make a big batch to keep in the fridge. You were so gracious to share your recipe with us, I’ll share mine with you.

    1 shallot, finely chopped

    1 Fresno chile or red jalapeño, finely chopped

    3–4 garlic cloves, thinly sliced or finely chopped

    ½ cup red wine vinegar

    1 tsp. kosher salt, plus more

    ½ cup finely chopped cilantro

    ¼ cup finely chopped flat-leaf parsley

    2 Tbsp. finely chopped oregano

    ¾ cup extra-virgin olive oil


    Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

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