Recipe courtesy of Rodrigo Gimenez Cocinero


  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 10 servings
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2 cups olive oil

1 1/4 cup fresh oregano, chopped 

1 1/4 cup fresh parsley, chopped 

1/4 cup lemon juice, plus 1/2 tablespoon finely grated lemon zest 

1 1/2 tablespoon minced garlic

1 1/2 teaspoon sweet Argentinian red chile flakes 

1 1/2 teaspoon ground black pepper 

1/2 teaspoon spicy red chile flakes 

1/2 teaspoon sweet paprika 

Coarse Argentinian salt


  1. Stir together the olive oil, oregano, parsley, lemon juice and zest, garlic, Argentinian chile flakes, black pepper, red chile flakes, paprika and salt to taste in a medium bowl. Transfer to a jar with a tight-fitting lid and keep in the refrigerator until ready to use. Bring to room temperature before serving. Chimichurri is particularly delicious served with a grilled New York Strip or grilled beef ribs, but it will complement any grilled beef.

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