Source: Kathleen Bruno | Catégorie: Marinades, Sauces

Argentine Chimichurri Marinade and Sauce

In Argentina, chimichurri sauce is a national obsession, and once you try it you'll see why.

Argentine Chimichurri Marinade and Sauce


  • 1/3 cup freshly squeezed lemon juice 75 mL
  • 3 cups fresh cilantro, packed 750 mL
  • 3 garlic cloves
  • 1 tsp crushed red pepper flakes, or to taste 5 mL
  • 1 tsp dried oregano 5 mL
  • 1 tsp kosher salt, or to taste 5 mL
  • 1/2 cup canola oil 125 mL


  • 1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick purée. Taste and season with pepper flakes and salt as desired. Store in an airtight container and refrigerate until needed. For best results, make on same day serving.
  • 2. Use 1/3 cup (75 mL) chimichurri as a marinade and reserve 2/3 cup (150 mL) to use as a sauce for beef, pork, chicken or meaty fish such as tuna, salmon and swordfish. Marinate beef, pork and chicken up to 4 hours or overnight and fish up to 1 hour. Discard marinade after using. Grill over medium-high heat.


1 cup (250 mL)


2 tsp (10 mL)


Per Serving

Lipides4.5 g
Gras saturés0 g
Cholestérol0 mg
Glucides1 g
Fibres0 g
Protéines0 g
Sodium80 mg