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A delicious sauce, which orginated in Argentina. A perfect accompaniment to any grilled meats.

A mini cocotte full of Chimichurri by Simon Majumdar

Chimichurri Recipe



  • 1 Bunch Fresh Italian Parsley (Rough Chop - Leaves and Stalks)

  • 1 Bunch Fresh Cilantro (Rough Chop - Leaves and stalks)

  • 3 Garlic Cloves

  • 1/2 Lime (Juice and Zest)

  • 1 Teaspoon Kosher Salt

  • 1/2 Teaspoon Fresh Ground Black Pepper

  • 1 Teaspoon Red Pepper Flakes

  • 1 Tablespoon Red Wine Vinegar

  • 1/2 Cup Olive Oil (More For a Looser Sauce)



  1. Add ingredients to a mortar and pestle (or a blender) and blend to your desired consistency. I will sometimes just chop the ingredients and mix in a bowl for a chunkier texture. 

  2. Place in a serving bowl and leave in the refrigerator for 15-20 minutes to allow the flavors to amalgamate. 

  3. Stir before serving.

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