Argentinian Chimichurri


For a mean taste of South American so raw that stroke the nerves in your spine look no further than the Argentinian Chimichurri.  If the herbs, the peppers, and the garlic are not enough to make every hair in the back of you neck making those exotic southern moves, then by all means, add a couple of teaspoons of crushed red pepper.  The blend is the stoke of a genius, and is great for meat and fish alike.


  • 1 ½ tablespoons dried oregano leaves
  • 1 ½ tablespoons dried basil leaves
  • 1 tablespoons dried parsley flakes
  • 1 tablespoons dried thyme leaves
  • ½ 1 tablespoons coarse kosher salt
  • ½ tablespoon whole black peppercorns
  • ½ tablespoon dried savory leaves
  • ½ tablespoon smoked paprika
  • 1 teaspoon minced dried garlic
  • 1 to 2 teaspoons dried crushed red pepper


Mix all ingredients into a bowl and mix will.  Load into your FinaPod and grind with your FinaMill.  Top it off with olive oil and lemon juice and a dash of vinegar.