Argentine Chimichurri Recipe


  1. Prepare a brine solution called “Salmuera” by boiling water & course salt. Allow it to cool
  2. Combine garlic, parsley, oregano & red pepper flakes
  3. Whisk red wine, olive oil and cooled Salmuera
  4. Store in a tight fitting, lidded jar in fridge for at least 1 day for flavors to blend
  5. The Chimichurri can keep for 2-3 weeks
  6. May be spread on BEFORE cooking/BBQ ing as well as after


1 head of fresh garlic peeled & minced
1 cup packed fresh parsley
1 cup fresh oregano leaves
2 tsp crushed red pepper flakes
1/4 cup red wine
1/2 cup extra virgin olive oil
1 cup of water and
1 tbsp coarse salt