Chimichurri is a tangy sauce from Argentina made with fresh herbs, vinegar, and olive oil. Traditionally this sauce is served with grilled beef but can also be served with grilled chicken, tacos, or as a marinade for tofu.

After spending time in Argentina with Buenos Aires’ asado masters, Calgary Chef Jessica Pelland shares her fresh interpretation of a Chimichurri sauce.

Read more about Empanadas and Asado in An Argentinian Adventure Sparks a Calgary Craving.


Calgary Chef Jessica Pelland's fresh interpretation of an Argentinian Chimichurri Sauce


  • 1.5 bunches Italian parsley
  • 4 oz fresh mint leaves
  • 2 oz fresh oregano leaves
  • 400 ml capers
  • 2 tbsp garlic (minced)
  • 700 ml olive oil
  • 2 tsp black pepper (course ground)
  • 1/3 cup sherry vinegar
  • 1 tbsp salt, to taste


  • Pick the leaves off the stems for the parsley, mint, oregano. Put in a medium bowl.
  •  Drain capers and discard the liquid. Add to bowl.
  • Add remaining ingredients and blend using an immersion blender or Vitamix to desired consistency. Chef Jessica prefers the immersion blends as it blends it fine but not pureed.
  • Serve. Refridgerate in sealed container when not using.