My sister, aka the Socially Responsible One, has a summer internship in Buenos Aires working as an HIV researcher, and she recently graffiti’d me a recipe for the regional sauce called “chimichurri.”

The internet tells me that the ingredients and preparation are open to some interpretation, but knowing my sister for a fabulous palate and a great cook, I decided to make only the barest irresistable adjustment of adding the zest and juice of a lemon.

This recipe makes more than a cup — good for a few days’ use on pretty much anything, but especially grilled steak rubbed with spices, and scrambled eggs. It has a zesty bright flavor that tastes great with some hot July weather.


All quantities are up to personal taste and can and should be eyeballed:

1 cup parsley leaves, washed and dried
1 cup cilantro leaves, washed and dried
zest and juice of 1 lemon
1 tbsp chili flakes
4-5 cloves of garlic, peeled
1/3 cup extra virgin olive oil

Add cilantro, parsley, lemon juice and zest, chili and garlic to blender. Pulse on (my blender only does on/off) a few times to start chopping, then gradually add olive oil and salt and continue to pulse until mostly puréed.


One Response to “Chimichurri”

  1. Anonymous Says:

    F- i LOVE making chimichurri. i’ve found it best after 24-hour marinade on some tender skirt steaks. yum

    cant wait for the wedding!