Is chimichurri the most versatile condiment that ever was? Quite possibly. This Argentine topping of minced herbs, oil, and garlic is simple to make and can be used in countless meals. The simple flavors of herbs and garlic compliment nearly anything, and can be used as a meat marinade, a pasta sauce, or even as a dip. For anyone who thinks parsley is overrated, think again. Below is my recipe and 35 different ways to use the lovely chimichurri.


  • Servings: approx 1 cup
  • Difficulty: very easy
  • Print

1 cup packed flat leaf Italian parsley

1/8 cup dried oregano

1 large or 2 smaller cloves of garlic

1/8 cup red wine, sherry, or apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 to 1/2 teaspoon dried chili flakes

1/3 cup good quality olive oil


Rinse the parsley well and chop with a knife until finely minced. You can use the pulse mode on your food processor but be sure not to puree the mixture. You just want a fine mince.

Mix all of the ingredients together and allow to sit at room temperature for a couple of hours before using for best flavor!



35 Uses for Chimichurri

as a grilled steak marinade

as a pesto-style pasta sauce

slathered on crusty baguette

drizzled over slices of tomato and bocconcini

as a condiment on your sandwich

drizzled over roasted potatoes

folded into mashed potatoes

top off your baked potato with it

tossed into your summer potato salad (sensing a tater trend?)

add a little to your greek style salad

top off your devilled eggs with it

over poached eggs with hashbrowns

drizzled onto any grilled or roasted vegetables

add a few tablespoons to spice up your rice

add diced tomatoes and a bit of cilantro and eat with tortilla chips

as a taco condiment

add to a quinoa, cous cous or any grain salad for a punch of flavor

add a little while layering your next lasagna

as a condiment on any buddha bowl

on top of grilled or seared tofu

add a dollop to your next bowl of soup

stir into a batch of hummus

make a dip by whisking in some greek yogurt or sour cream

brushed onto grilled chicken or shrimp

add to a bowl of steamed mussels with grilled bread

garnish your shakshuka with it

slather onto your burger

smother onto some roasted chicken

as a burrito condiment

add a smidge to your scrambled eggs

as a flavoring for your favorite bean salad

as a replacement for tomato sauce on your pizza

blend into some cream cheese and slather on a bagel

brush a little on some baked or grilled fish fillets

drizzle onto some corn on the cob

add to your fillings for empanadas, perogies, or any kind of dumplings


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Posted by:Ashley

14 replies on “Chimichurri and 35 ways to use it!

  1. Your list of uses had me drooling. Got to try your chimichurri this weekend.
    (Do you think the word inspired the song in Mary Poppins?) 🙂

      1. And the first experience I had of it was from a jar, from Argentina! Maybe it’s like pesto and just about anything gets added these days.

  2. I have a recipe for steak with chimichurri sauce that I made ages ago and never thought of other uses. Your awesome list of uses inspires me to make chimichurri again! Would it keep in the ‘frig a day or two?

    1. Yes it will! It’s best when used same day, but I kept ours for two days in fridge and it was still usable. Especially if you mix it into things!

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