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Cheering Argentina’s Chimichurri

Don‘t you just love that name? Chimichurri??? (For some reason the name has the same ring as a song from Mary Poppins - was it Bert when he was the cheery chimney sweep? )My eldest son has always talked about visiting Argentina. It has a wonderful history and a beautiful connection to its wildlife, which my son and I love.


I haven’t had a lot of Argentinian food, but there’s one dish that I love that is simple and delicious. The dish is used as an accompaniment, side dish or sauce. I love it on my zucchini meatballs and spaghetti squash. You may vary it any which way depending how much you love garlic, red chili or parsley. The thing that I’m adding that isn’t in the original Chimichurri, is our muun chi Kvass.


I always use olive oil - its the so good for you! You can also try substituting puréed avocado when you want something creamier, but I love it with olive oil.


  • 1/2 cup olive oil


The following are fermented, and will add probiotic microorganisms into your gut:


  • 2 tablespoons muun chi Kvass Classical is my favorite in this recipe

  • 1 tsp white miso paste


Mix the following together, using your food processor if it’s easier for you.


  • 1/4 cup finely chopped parsley

  • 1/4 cup finely chopped cilantro

  • 3-4 cloves garlic , finely chopped or minced

  • 1 T. finely chopped red chili (2 small red chilies) or 1/4 tsp red pepper flakes. (I prefer the fresh chilis because it adds more depth and vibrant color, but the flakes work in a pinch)

  • 3/4 teaspoon dried oregano

  • 3/4 teaspoon coarse salt

  • pepper , to taste


Stir everything together and top this on your favorite pasta, tortilla, veggies, beanballs....and suddenly you are in Argentina! Many cultures celebrate their food with the blessing of a wonderful chimichurri, so honestly you can imagine yourself any place in the world....south of the equator!