Cooking with Argento


  • 2 bunches of fresh parsley
  • 1/2 bunch of fresh basil
  • 2 chopped garlic
  • 3 tbsp of dried oregano
  • 1 1/2 tbsp of crushed red chili flakes
  • 1 tbsp of smoked paprika
  • 1 glass of extra virgin olive oil
  • 1/2 glass of red wine vinegar
  • 2 bay leaves
  • Salt and ground pepper to taste



Chop fresh parsley, then basil. Chop garlic. Mix all up into a bowl. Add crushed red chilli flakes, smoked paprika, oregano. Add salt and ground pepper.Put everything into a glass jar and add whole bay leaves. Finally pour extra virgen olive oil first and red wine vinegar then. Close and let it be preserved. If the weather is cold and dry, leave it outside, preventing from direct light and heat. If not, keep it in the refrigerator. From now to 24 hours at least the chimichurri will be just right to be eaten.

Best way to enjoy Chimichurri: with Choripan and Malbec wine.

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