How to Make Chimichurri at Home

April 19, 2020

I’ve been getting a Good Apple Foods box every couple of weeks and you never know what produce they’ll include which used to give me anxiety, and now it’s a challenge to make something unique out of the ingredients!

I received mint and parsley this week and figured I could make chimichurri sauce. Like pesto, it’s good on just about anything – traditionally, you’d find it predominantly in Argentina and paired with the tastiest steaks! I remember first eating it at Churrascos nearly 10 years ago and then making it at home to top everything.


2 garlic cloves

1 cup parsley leaves

1 cup mint leaves

2 tbsp red wine vinegar

1/2 tsp kosher salt

1/2 tsp red pepper flakes

6 tbsp olive oil


Chop the garlic cloves in a food processor until just chopped. Add parsley and mint to food processor and chop. Remove contents from food processor into a small mixing bowl. Add red wine vinegar, red pepper flakes and kosher salt. Mix until salt is absorbed. Add olive oil. Stir. Store in an airtight container in the fridge.

Top everything and anything with your chimichurri. Potatoes, carrots, beef, chicken, fish, sweet potatoes – you get my drift!

Let me know if you make this recipe and what you use your chimichurri on to elevate any dish.

Want farm-fresh produce delivered straight to your door? Check out two Austin services I’ve subscribed to and why they’re the best –

Happy cooking!


April, 2020

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