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Homemade Chimichurri Salsa

This herb-based salsa is extremely popular, especially in Argentina and Uruguay. It has many applications, mainly for meat, but it is also great with fish, grilled vegetables, eggs, baked potatoes, or even empanadas (turnovers). 

The base for Chimichurri is parsley, olive oil, vinegar, salt, pepper, chili flakes and garlic, which is optional. Personally, I like to mix in some basil, cilantro, mint and oregano. 

It keeps really well in the fridge, and I assure you that you will find many ways to use it! Another great way to use it when grilling kebabs! 

If you try out this Homemade Chimichurri Salsa, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Homemade Chimichurri Salsa


  • 3/4 cup parsley leaves
  • 1/2 cup cilantro or mint leaves
  • 1 bunch oregano or basil leaves
  • 6 tbsp olive oil
  • 3 tbsp vinegar
  • Salt and pepper
  • Chili flakes
  • Garlic (optional)


  • In a mixer or blender put in the herbs and garlic (optional) and blend until minced. Add the rest of the ingredients and mix well. 
  • In a bowl, put in the chicken (or the meat of your choosing) and add a few spoonfuls of chimichurri. Mix and let it marinate for at least 1 hour. Add some more while cooking.
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