Argentinian Chimichurri Recipe

Argentinian Chimichurri Recipe

How To Make Argentinian Chimichurri

Take five minutes to whip up this chimichurri, made with cilantro and parsley leaves, blended with white wine vinegar and olive oil.

Preparation: 5 minutes
Total: 5 minutes



  • 1cupfresh cilantro leaves,firmly packed
  • 1cupfresh Italian parsley leaves,flat-leaf, firmly packed
  • ¼cupwhite wine vinegar
  • 3clovesgarlic,diced
  • ½tspkosher salt,or salt
  • ½tspground cumin
  • ½tspred pepper,crushed
  • ½cupolive oil


  1. In a food processor or blender combine cilantro, parsley, vinegar, garlic, salt, cumin, and the crushed red pepper.

  2. With processor or blender running, slowly add oil through opening in the lid in a thin, steady stream until mixture is smooth.


  • Calories: 126.07kcal
  • Fat: 13.61g
  • Saturated Fat: 1.88g
  • Monounsaturated Fat: 9.90g
  • Polyunsaturated Fat: 1.44g
  • Carbohydrates: 0.99g
  • Fiber: 0.34g
  • Sugar: 0.11g
  • Protein: 0.36g
  • Sodium: 74.15mg
  • Calcium: 15.59mg
  • Potassium: 59.54mg
  • Iron: 0.69mg
  • Vitamin A: 38.70µg
  • Vitamin C: 11.12mg
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