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Rosemary Chimichurri

Yield: Yields about 3/4 cup.

Chimichurri is a tangy garlic and parsley sauce that accompanies grilled beef at Argentine steakhouses. It often contains a touch of oregano, too, but I like to give the sauce a little twist by using rosemary instead.


  • 1/4 cup grapeseed or canola oil
  • 1 tsp. chopped fresh rosemary
  • 3 Tbs. white-wine vinegar
  • 1 Tbs. minced garlic, mashed to a paste
  • 1/2 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 40
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • Heat the oil and rosemary in a small saucepan over medium-low heat, stirring occasionally, until the rosemary is aromatic, about 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes. In a medium bowl, whisk the vinegar and garlic. Whisk in the rosemary oil and 1/4 cup water. Then stir in the parsley, 3/4 tsp. salt, and 1/2 tsp. black pepper (don’t worry if the emulsion separates). Season to taste with more salt and pepper.


Rate or Review

Reviews (3 reviews)

  • User avater
    AngelaJRayo | 02/05/2019

    It is too amazing.

  • TLMoore74 | 08/12/2015

    3/4 tsp is too much salt and ruined the sauce. I used 1/8 tsp after tossing the first batch and I would even suggest trying it without salt at all.

  • User avater
    duckyfufu | 09/08/2008

    Really great sauce, especially good on the grilled beef roast. This chimichurri tasted better to me than others I've had previously, it had a nice balance of sharp flavors to make it very memorable.

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