Bucatinsky’s Chimichurri

submitted by Dan Bucatinsky

My family is from Argentina. And the one thing they know how to do is barbecue meat. One of the STAPLES of the Argentine barbecue is a green sauce called Chimichurri.
My grandmother was a Polish immigrant. So she knew how to make streudel and pyrogis and all kinds of polish dishes. But she also learned how to cook ARGENTINE staples.

Here is her CHIMICHURRI:


  • 1 Cup finely chopped parsley

  • 1 Tbsp red pepper flakes

  • 1 Tbsp dry oregano

  • 1 tsp paprika

  • 4 garlic cloves - grated

  • 1 tsp black pepper

  • 2 Tbsp red wine vinegar

  • 1 Cup of Olive Oil

  • 1 tsp salt


  1. Put all the ingredients in a mason jar with a lid, or small plastic container with a top.

  2. Shake well until everything is mixed.

The sauce is ready. And as she would say in spanish:

“Hoy es rico. Manana mejor.” (Today it's good. Tomorrow even better)

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