Basic Chimichurri Marinade

Skill Level
Easy
Makes
About 2/3 cup

This exhilarating South American sauce gets its kick from a blast of vinegar, herbs, garlic and red chile. Traditionally it’s served at the table, but works great as a quick marinade, too, especially for grilled food. Our version is based on our Provisions Chimichurri Spice Blend, a dried mix that gives the chimichurri a smoky depth and a chile kick. It keeps for about a week in the fridge.



For Beef or Lamb

Ingredients

  • 3 tbsp. Patagonia Provisions Organic Chimichurri Spice Blend
  • ¼ cup red-wine vinegar
  • 1½ tsp. kosher salt
  • 1 tsp. honey (optional)
  • 1½ tbsp. minced garlic
  • 1 tbsp. minced oregano
  • Half a big bunch of parsley, finely chopped
  • 6 tbsp. extra-virgin olive oil

Putting It All Together

  1. Put all ingredients in a jar with 2 tbsp. water and shake to blend. Spoon enough chimichurri over your beef or lamb to coat well. Marinate for up to 2 hours at room temperature.
  2. Pat the meat dry with paper towels (toss the marinade) and drizzle it with a little extra oil before grilling, roasting or pan-frying. Serve with remaining chimichurri if you like.



For Fish or Chicken

Ingredients

  • 1 tbsp. Organic Chimichurri Spice Blend
  • 2 tbsp. lemon juice or white-wine vinegar
  • 1½ tsp. kosher salt
  • 1 tsp. honey (optional)
  • 2 tsp. minced garlic
  • 2 tsp. minced oregano
  • Half a medium bunch of parsley, finely chopped
  • ½ cup extra-virgin olive oil

Putting It All Together

  1. Put all ingredients in a jar with 2 tbsp. water and shake to blend. Spoon enough chimichurri over your fish or chicken to coat well. Marinate for up to 2 hours, chilled (in the case of fish) or at room temperature (chicken).
  2. Pat the fish or chicken dry with paper towels (toss the marinade) and drizzle it with a little extra oil before grilling, roasting or pan-frying. Serve with remaining chimichurri if you like.