Gracie’s Chimichurri

Recipe contributed by Gracie Bensimon and Tami Ganeles Weiser; photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  10 minutes Cook Time:  0 minutes

Gracie’s Chimichurri

Chimichurri is the condiment of choice in Argentina; the freshness of the greens combined with the tart vinegar make it the perfect foil for rich food that needs a little tart contrast. This version comes from one of The Weiser Kitchen’s summer interns, Gracie Bensimon, whose family is originally from Argentina. It’s the real deal.


¼ cup red wine vinegar

2 cups roughly chopped flat-leaf parsley (about 4 small bunches)

3 tablespoons minced garlic (about 1 large head of garlic)

3 tablespoons fresh oregano leaves (about 12 sprigs)

1¼ teaspoons crushed red pepper flakes

1 cup olive oil

Juice of 1 lime

Zest of 1 lime


  1. Combine the vinegar, parsley, garlic, oregano, red pepper flakes, oil, and lime juice and zest in a small food processor or blender and blend until smooth.
  2. Each person will have between 2 tablespoons and ¼ cup of chimichurri, as their tastes dictate. Leftover chimichurri will keep, covered, in the refrigerator, for about 2 to 3 days (getting stronger every day), but it is best the day it is made.

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