Chimichurri

I first had this condiment /sauce / concoction many years ago when my wife and I started eating at a semi-traditional Mexican restaurant.

Six cheese Nachos Agrios with sour cream and chimichurri sauce was my all time favorite dish at Janitzios. For years, I never knew what was in that stuff. It could have been lawn clippings and fish eyeballs for all I knew.

Janizios wouldn't sell me any of their stash and none of the gourmet grocery stores knew what I was talking about.

I was able to catch someone on TV making something that looked similar. So I went and bought some ingredients for my experiment.

Success! And mine was even better than Janitzios. So I'm going to share my recipe with you all for your gastronomic pleasure.


1 bunch fresh oregano usually found in the produce in small packets.

1 large bunch fresh parsley. I used curly but any will do

1 bunch of Cilantro sometimes called coriander or you can use basil as a substitute

15 cloves of fresh garlic about 3 heads

1 tsp salt

1/2 cup of white wine vinegar

1 cup of extra virgin olive oil

Wash all the herbs and shake them dry. Peel and finely chop all the garlic.

If you have a food processor slowly chop the herbs while adding salt and garlic.

As that begins to mix add the vinegar and then the olive oil.

Blend until the mixture is very fine and almost but not quite creamy.

If you don't have the food processor use a good sturdy knife and chop it all on the cutting board it takes longer but it's well worth it.

Place in a covered bowl and refrigerate. It's best served after a couple hours.

Chimichurri is great with grilled meats, sliced cheeses, Nachos, as a chip dip or as a condiment for spicy rich foods.

I took some to my nephew's for new years and the other dips were ignored while the chimichurri bowl was licked clean.