Argentinian Pesto: A Delicious Chimichurri Recipe

Argentinian Pesto: A Delicious Chimichurri Recipe

I’m one of those poor, unfortunate saps who thinks cilantro tastes like soap.

You know what else tastes like soap? Soap.

And I don’t eat soap. Not since I was 8 years old and my momma lived the horror of her daughter discovering the word “shit”.

Clearly though aversion therapy didn’t fucking work because I still cuss like a sailor on a bender in a bar filled with bad whiskey and hot broads.

I am a hot broad, by the way. So I can totally say that.

But yeah. Soap? Doesn’t taste good. Cilantro? Pretty much in the same camp. Bunk beds, wood cabins and campfires included.


  • 1 C flat leaf Italian parsley, non-leafy ends removed
  • 1 C cilantro, non-leafy ends removed
  • 1/4 C fresh Oregano, leaves only
  • 1 Medium sized shallot, peeled and roughly chopped
  • 2 Garlic cloves, peeled and roughly chopped
  • 1/2 C red wine vinegar
  • 1 Tsp dried chili flakes
  • 1/2 Tsp smoked paprika
  • Good quality extra virgin olive oil
  • Coarse sea salt & fresh cracked black pepper
Read the whole recipe on She Eats