Empanadas are to chimichurri as peanut butter is to jelly, and Quebracho’s traditional Argentinian chimichurri does not disappoint. 

Belén Rodríguez’s OG recipe is bright, tangy, and has a kick of heat on the backend. It’s perfect for serving with empanadas and freezing for future pocket parties (just thaw at room temp to preserve flavor). It is also a multi-dimensional marinade and condiment for meats and veggies of all kinds. When you’re whipping it up, don’t skimp on the olive oil, and don’t throw out the parsley stems—they’re flavor-packed!

Quebracho's Traditional Argentinian Chimichurri

Chimichurri Ingredients

• Fresh flat leaf parsley, 9 oz. (about 2 bunches), finely chopped, stems included

• Fresh oregano, 1 TBSP finely chopped, loosely packed

• Garlic, 2 large cloves, minced

• Olive oil, 2 cups

• Red wine vinegar, ⅓ cup + add more to taste    

• Chili flakes, to taste                    

• Salt, to taste

Chimichurri Directions

Place the parsley, oregano, garlic, and olive oil in the food processor or blender and process until you reach the consistency of pesto.

Transfer to a bowl and whisk in vinegar, chili flakes, and salt to taste.

To learn more about Belén’s story and the birth of Quebracho, click here. 

To check out Belén’s tips for serving empanadas, click here. 

To learn more about Belén or to find her empanadas, visit quebrachomn.com.