© 2017 by Gauri Jayaram. Crafted & Curated by Brand/brunch

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Condiment Series | Chimichurri | Dip

July 12, 2018



Chimichurri !! Trying saying this word without it bringing a smile to your face. I love the ring in the word itself, imagine what the dip would actually do !!

So chimichurri is a burst of 'Freshness" with fresh herbs like Parsley-n-Cilantro and some Jalapenos.

Originally from Argentina, this looks so much like the Pesto. Popular in South America, it is used for steaks and other grilled meats. Though obviously nothing stops you from serving with vegetarian dishes too. I love my chimichurri with grilled pineapples and grilled vegetables and cottage cheese. Incidentally that is my dinner tonight :-)


Go ahead, experiment !! Add it to a salad or toss in a fusilli pasta. Spread it on a Crostini. The options are many.






1/2 Cup of Fresh Parsley

1/2 Cup of Fresh Cilantro 

4 cloves Garlic

1/2 Jalapeno Pepper (I used 4 regular green chillies)

2 tbsp chopped Scallions or Onion

2 tbsp Lemon Juice

1 tsp Dried Oregano

1/4 cup Red Wine Vinegar

3/4 cup Extra Virgin Olive Oil

Salt and Pepper






1. Pulse parsley, cilantro, scallions and garlic together. They should look finely chopped.

2. Now add the remaining ingredients. Pulse again till well blended.


3. Serve. The way you like it. Add a little extra olive oil and it works very well as a dip with garlic bread or toasties.


Happy Chimichurri to you !!




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