Classic Chimichurri


The classic way to make chimichurri. There might be many opinions about chimichurri and how it should be but I always came to the conclusion that it does not really matter how you do it als long as you use a base of olive oil and parsley. Using the right ingredients makes a good chimichurri.
This is my version of the classic chimichurri that should be poured over every picanha out there.

Prep Time 5 mins
Course Marinade, Sauce, Side Dish
Cuisine Argentinian, Brazil, South American BBQ
Servings 4
Calories 213 kcal


  • 100 ml olive oil
  • 30 ml red wine vinegar
  • 1 tbsp salt
  • ½ tbsp black pepper
  • 125 ml parsley chopped fine
  • 1 tbsp dried oregano
  • 1 clove of garlic chopped fine
  • 1 tsp chili flakes



Calories: 213kcalCarbohydrates: 2gProtein: 1gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gSodium: 1784mgPotassium: 83mgFiber: 1gSugar: 0.2gVitamin A: 844IUVitamin C: 11mgCalcium: 38mgIron: 1mg
Keyword Chimichurri, Picanha, sacue
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