Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

My Chimichurri

Chimmichurri, used as a marinade for meats in Argentina, I first discovered it as a bread dip at a faux Argentinian restaurant, not knowing any better I just assumed it was a bread dip, which is still how I use it, cause in addition to being a good marinade for meat, it’s a damn tasty bread dip. Use a good crusty baguette, you won’t be disappointed.

Here’s my take on this recipe.



1 1/2 bunches cilantro, 1/2 bunch parsley both chopped superfine
4 gloves garlic well minced
Juice of 1 lemon
1 cup Extra Virgin Olive Oil
Salt & Pepper to taste (about 1/2 tsp each)

Mix all that together, let sit for at least an hour then slice a loaf of french bread on the bias and serve.