Aviator Eats: Chimichurri

Aviator Eats: Chimichurri

Kids, do as we say not as we do. Don’t pull descriptions directly from Wikipedia. That being said, “Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in the countryside of Argentina, Uruguay, and Colombia.”

This recipe is of the green variety. While traditionally it is served with grilled meat Chimichurri is great on chicken, salads, vegetables either raw or roasted, roasted or fried potatoes, and more. Chimichurri will keep for about 4 days in the fridge after being made. The recipe below will yield approximately 4 servings and you can scale up or scale down as needed.

It’s not traditional but a serving we really liked is to mix the chimichurri with mayo, smear it on both sides of a hard bread roll with steak, onions, tomatoes, and arugula.


  • 2 cups fresh parsley, roughly chopped*
  • 1/2 yellow onion, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 5 garlic cloves
  • 1/4 or 1/2 cup olive oil**
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice, fresh or bottled

*You can use whatever herbs you have on-hand such as parsley, cilantro, or a mix. The total amount should be 2 cups

** Add olive oil to your desired consistency – 1/4 cup will be a creamier sauce, 1/2 cup will be looser and oily. The creamier sauce is ideal for use on roasted vegetables.


  • Place all ingredients in a blender or food processor and pulse to your desired consistency.
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