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Chef Mariano Araya, the Executive Chef of Casa Mariano's Restaurant in Miami, FL, has curated this version.

In this version of chimichurri, we started hydrating the dry ingredients with the vinegar, then chop everything with a knife rather than a processor because you want to keep as many juices from the garlic and parsley as you can. Then, we let it rest overnight or 24 hours to let the sauce release all its flavor.

Argentina's favorite chimichurri is an uncooked sauce used principally on grilled meat. Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano, and vinegar – though there are regional variations, such as Uruguay adding red pepper flakes for an added kick.

  • Servings 8
  • Dish Salsa
  • Time 20 minutes
  • Skill Home Cooks



1 cup parsley, finely chopped
1/3 cup red wine vinegar
2 ounces champagne vinegar
2 teaspoon kosher salt
crushed red pepper
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoon aji molido
5 garlic cloves, finely minced
1/2 teaspoon ground black pepper
1/2 cup vegetable oil
1/2 cup olive oil


cutting board
chef/santoku knife
stainless steel or ceramic deep bowl
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In a mixing bowl, mix all dry ingredients with a spoon, then little by little add the vinegar while stirring.


add the chopped parsley and keep stirring until all the ingredients are mixed well.


To finalize add the oils and keep stirring.


To serve: You can serve immediately but for better flavor, we suggest letting it rest overnight.