Balsamic Chimichurri


Traditional recipes for the Argentina's most popular condiment for grilled meat call for red wine vinegar, but League of Kitchens cooking instructor Mirta Rinaldi and her family prefer the sweeter flavor of balsamic. Rinaldi always keeps a jar of this Balsamic Chimichurri in the refrigerator; as it ages, the vibrant color mellows, but the sharpness remains. It's the perfect partner for Rinaldi's Tira de Asado (Argentinean-style grilled beef short ribs) or grilled chicken, steak, or pork.

Mirta's chimichurri with balsamic vinegar
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Total Time:
10 mins


  • 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunch

  • 1 tablespoon dried oregano

  • 1.50 teaspoons crushed red pepper, or more to taste

  • 1 teaspoon paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 4 small garlic cloves, grated with a Microplane (about 3/4 teaspoon)

  • 1 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar


  1. Combine parsley, oregano, crushed red pepper, paprika, salt, black pepper, and garlic in a medium (1-pint) lidded jar or a medium bowl. Stir together; add oil and vinegar. Seal jar, and shake (or stir mixture in bowl) until well combined.

Make Ahead

Chimichurri can be stored in an airtight container in refrigerator up to 2 weeks.

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