Argentinian Chimichurri

About This Recipe

Chimichurri is Argentina's national table sauce — a vivid green slick of finely chopped parsley, dried oregano, garlic, red pepper flakes, red wine vinegar, and olive oil, served alongside every cut of grilled meat at the asado. The sauce is uncooked; the only 'work' is finely chopping the herbs by hand (food processors bruise them and turn the sauce muddy). The acid cuts through fatty short ribs, the garlic punches the slow-rendered fat, and the oregano adds a high-pitched herbal lift. Beyond steak, chimichurri is used on grilled chicken, sausages, vegetables, and even as a marinade. The name's origin is debated — possibly from a Basque immigrant called Jimmy Curry, possibly from the Quechua. Either way it's the most-stocked condiment in any Argentine kitchen.

Ingredients

Serves 8

• 1 large bunchflat-leaf parsley (about 60 g), leaves only
• 2 tbspdried Mediterranean oregano
• 6 clovesgarlic, very finely chopped
• 1.5 tspred pepper flakes
• 1 tspsmoked sweet paprika (optional, modern touch)
• 1 tspfine salt
• 1/2 tspfreshly ground black pepper
• 60 mlred wine vinegar
• 120 mlextra-virgin olive oil
• 1 tbsplemon juice (optional, brightens)

Instructions

1. 1

   Chop parsley by hand

   Wash and dry the parsley very thoroughly — wet parsley dilutes the sauce. Chop the leaves very finely with a sharp knife. Do not use a food processor: it bruises the herbs and turns the sauce muddy gray. Place in a bowl.

2. 2

   Bloom the oregano

   Rub dried oregano between your palms to release the oils, then add to the parsley.

3. 3

   Add aromatics

   Mince garlic very finely — almost to a paste. Add to the bowl along with red pepper flakes, paprika (if using), salt, and black pepper.

4. 4

   Combine wet ingredients

   Pour in vinegar and lemon juice. Stir. Slowly drizzle in olive oil while stirring. The sauce should be loose, vivid green, slightly oily on top.

5. 5

   Rest for at least 30 minutes

   Cover and let stand at room temperature 30 minutes minimum, ideally 2 hours. The flavors marry — garlic mellows, oregano hydrates, parsley relaxes.

6. 6

   Taste and adjust

   Should taste bright with acid, sharp with garlic, slightly hot. Adjust salt and vinegar. Stir before each serving — chimichurri separates as it sits.

7. 7

   Serve

   Spoon over grilled steak, chicken, sausages, or roasted vegetables. Bring to the table in a bowl with a small spoon — diners help themselves. Keep extra at the grill for basting.

Variations

• •

  Chimichurri rojo: add 1 small roasted red pepper, finely chopped, plus 1 tbsp tomato paste.

• •

  Chimichurri verde with cilantro: replace half the parsley with cilantro — more Uruguayan.

• •

  Marinade version: increase oil to 200 ml, use as a 4-hour marinade for skirt steak.

Storage

Refrigerate in a glass jar up to 1 week. Bring to room temperature before serving — the oil solidifies cold. Color dulls slightly with age but flavor improves.

Frequently Asked Questions