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From the Antaeus Test Kitchen

Chimichurri Recipe

Celebrating the Argentinian heritage in The Abuelas with Company Member Marcelo Tubert. His recipe for the “Argentinian wonder sauce”- chimichurri – is an easy recipe for cooks of any level!


  • 1 bunch Italian parsley
  • 4-6 cloves of garlic
  • 1 small shallot
  • 1/2 cup extra virgin olive oil
  • 2-4 tbsp red wine vinegar
  • juice from 1 lemon
  • salt and pepper (to taste)
  • red pepper flakes (optional)


  • Wash and dry and remove the leaves of the parsley (some stems are okay)
  • Medium chop the parsley. Place in a medium-sized bowl.
  • Peel and medium chop the garlic.
  • Finely chop the shallot.
  • Add garlic and shallot to the parsley.
  • Add olive oil, vinegar, and lemon to the mix.
  • Add salt, pepper, and red pepper flakes to taste.
  • Enjoy right away or allow the mixture to sit for several hours (not in the refrigerator) to allow the flavors to mix together.

*Chopping can be done either by hand or using a food processor. As Marcelo says, it is a rustic recipe, so the consistency is not exact. Similarly with the flavor – garlic, lemon juice, salt, pepper, and red pepper flakes can all be varied based upon your personal tastes. So add you flair to it!

Enjoy chimuchurri as a dip for bread or chips; drizzle it on french fries or a baked potato; marinate chicken or meat; pour over freshly grilled steaks. Use your imagination!

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