Arguments often ensue about the definition behind and authenticity of this recipe--important for historical perspective, but often not for flavor integrity. This chimichurri, a relish of herbs, garlic, acid, and oil common in Argentine steakhouses and homes, is a hybrid of classic red and green varieties. It brings the best of earthy, bright, smoky, grassy, and pungent all together into one amazing workhorse sauce for grilled meats.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

10 mins
50 mins
Serves 4 (serving size: about 2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • Combine all but the liquid ingredients in a mortar and pestle or a durable mixing bowl (you can use the blunt end of a rolling pin if you don't have a mortar and pestle).

  • Pound the mixture firmly, marveling as you bruise perfectly beautiful herbs with the shallots and garlic (which you minced with your great knife work).

  • When the mixture looks appropriately shaggy and the juices of the shallot seem to have moistened the mass, stir in the olive oil, continually pounding and vigorously mixing for another minute.

  • Let it rest for 10 minutes or so to weep and wilt further.

  • Stir in the vinegar and the lemon juice using a spoon.

  • Either in the refrigerator or at room temperature, let rest for about a half hour before spooning over grilled meats.


Cooking Light Mad Delicious

Nutrition Facts

50 calories; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 1g; carbohydrates 6g; fiber 1g; iron 2mg; sodium 130mg; calcium 24mg.