Oi Gente!!

I am just obseeeeeessed with chimichurri smudged all over grilled meats and vegetables.  Almost every time we have a barbecue, I either make molho a campanha or chimichurri to go with, it’s like a no brainer.

This sauce is delicious over grilled meats of all sorts, such as these wings and even fish!!  Check’em out!

This week tho, our cilantro plant was out of control immense and I needed to cut it before the damned ants and spiders got to it.  (Sorry, I didn’t take any photos, my bad -_-  )  They’ve been soooooo annoying this summer, eating pretty much everything we planted, poking holes everywhere gaahhhhhhh!!!  The bugs completely destroyed the basil and the strawberries, so before they killed anything else, we decided to do something.

I was hesitant to use a pest control product because I didn’t want to ruin the concept of having an organic vegetable garden.  So I talked to my dad, who plants everything and he was telling me about organic products that use neutral soap or natural oils, to combat these annoying pests.  There we went looking, until we found this insect killer, which is basically a combination of essential oils such as rosemary and garlic oil “that kills bugs naturally“.  So far we like it, because the bugs seem to have really gone away.  It’s only been about week since we sprayed, so fingers crossed this issue is resolved!


Anyway, back to chimichurri…

And, before I piss anyone off, let me say this veeeeery clearly.  This. is. NOT. AT ALL. a traditional. chimichuri. recipe.  Are we all still friends now?  I hope so 🙂

So, there are a number of ways to prepare chimichurri, but the most common one is the chimichurri verde.  Traditionally, chimichurri verde is known to be prepared with fresh parsley, garlic, olive oil, and vinegar, with some variations that also include other spices, herbs and pepper flakes.  It is also typically prepared by mincing or by using a mortar and pestle, rather than a food processor or blender, yielding a chunkier sauce, or a thicker paste.

To make this NOT. AT ALL. traditional. chimichuri. recipe. I used all the cilantro I saved from my garden, and added a red onion to double up on aromatics with the garlic.  Threw some dried oregano, red pepper flakes, olive oil, red wine vinegar and BOOM!  Served with Top Sirloin Steaks simply seasoned with just salt and pepper.  Deeeeeelicious!

This NOT. AT ALL. traditional. chimichuri. recipe. is perfect for meal planning because it is amazing on everything, from chicken wings to fish! Check’em out!

Brighten up your next churrasco or barbecue party with this simple and easy to make sauce and let me know how you like it.  Take a picture and tag me on FB or IG, or use #cookingwithaline

Bom Apetite!!



cilantro chimichurri

cilantro chimichurri

cilantro chimichurri

cilantro chimichurri


Does everyone agree that chimichurri is a magical compliment to grilled meats??!! Yummy!!


cilantro chimichurri

cilantro chimichurri


Yields 1.5 Cups

Cilantro Chimichurri

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe


  • about a cup of fresh cilantro leaves
  • 3 cloves of garlic, peeled
  • 1/2 red onion, peeled and cut into chunks
  • 2 tsp red pepper flakes
  • 2 tsp of dried oregano
  • 2 Tbsp red wine vinegar
  • 1 C olive oil
  • Salt and pepper to taste


  1. In a blender, or food processor, add the cilantro, garlic, onion, pepper, oregano, vinegar, and 1/2 of the olive oil
  2. Blend until smooth
  3. Transfer the sauce to a bowl and add the remaining olive oil, stir to combine
  4. Let it sit 20 minutes at at room temp before serving
  5. Bom Apetite!!


Make Ahead: Chimichurri can be made ahead and refrigerated overnight. Make sure to bring to room temp before serving.



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