Traditional Chimichurri
Chimichurri
The essential Argentine sauce for asado. A bright, herby condiment made with parsley, oregano, garlic, vinegar, and oil that transforms any grilled meat into a feast.
Traditional Chimichurri (Chimichurri)
The essential Argentine sauce for asado. A bright, herby condiment made with parsley, oregano, garlic, vinegar, and oil that transforms any grilled meat into a feast.
- 1 cup (30g) fresh flat-leaf parsley, finely chopped (no stems)
- 3 tbsp fresh oregano leaves, finely chopped
- 4 cloves garlic, minced
- 1 shallot, finely minced
- 1 tsp red pepper flakes (ají molido)
- 1/2 tsp smoked paprika (optional)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 cup (120ml) extra virgin olive oil
- 1/2 cup (120ml) neutral oil (sunflower or grapeseed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf (optional, for jar storage)
Wine Pairing
Any Argentine red, especially Malbec
- •Every parrilla in Argentina serves chimichurri
- •Coto and Carrefour supermarkets sell good bottled versions
- •Best fresh chimichurri: Don Julio parrilla (Palermo)
- 1
Finely chop parsley and oregano by hand—don't use a food processor or you'll bruise the herbs and lose the bright green color.
- 2
In a bowl, combine chopped herbs, minced garlic, shallot, red pepper flakes, salt, and pepper.
- 3
Add red wine vinegar and lemon juice. Stir to combine.
- 4
Slowly drizzle in both oils while stirring constantly. The sauce should be loose but not watery.
- 5
Taste and adjust seasoning—chimichurri should be bright, acidic, and slightly spicy.
- 6
Let sit at room temperature for at least 30 minutes before serving. For best flavor, make 24 hours ahead.
- 7
Serve alongside grilled meats, or use as a marinade for chicken or beef.
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The ratio is key: 2 parts oil to 1 part acid (vinegar + lemon). Adjust to your taste.
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Some Argentines add a pinch of sugar to balance the acidity—try it if your vinegar is very sharp.
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For a thicker chimichurri (salsa verde style), use less oil and serve immediately.
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Never heat chimichurri—it destroys the fresh herb flavor.
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If storing long-term, top the jar with a thin layer of oil to preserve the green color.
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Experiment with additions: some add grated carrot, bell pepper, or cilantro.
Every Argentine asador (grill master) has their own chimichurri recipe, passed down through generations. The sauce's origins are debated—some say it came with Basque immigrants, others claim it's from the gauchos of the Pampas. What everyone agrees on: no two families make it exactly the same way. The name may come from 'Jimmy McCurry,' an Irishman who supposedly invented it, or from Basque 'tximitxurri' meaning 'a mixture of several things in no particular order.'
Store in a sealed jar in the refrigerator for up to 2 weeks. The flavor improves after 24 hours as ingredients meld. Bring to room temperature before serving—cold chimichurri loses its aroma.