The best-known sauce of Argentina, indispensable with practically every dish from the parrilla. A fresh, uncooked herb sauce of sunflower oil, vinegar, garlic and parsley. The secret: don’t use it straight away, but let it mature. After a night the flavours are completely in balance.
Chimichurri
Chimichurri
Chimichurri
Chimichurri
Method
01
Chop
Finely chop the parsley and garlic with a knife; not in the food processor, which turns it into a smooth paste.
02
Mix
Mix the chopped herbs with the oregano, chilli flakes, vinegar, water and sunflower oil in a bowl.
03
Season
Season with salt, freshly ground black pepper and, if you like, a pinch of chilli flakes.
04
Infuse
Leave to stand for at least 1 hour at room temperature, or overnight in the fridge, so the flavours combine.
05
Serve
Stir again before serving; the oil and vinegar separate a little by themselves.
Tips & notes
Chop everything by hand; a food processor makes the herbs mushy and bitter. Always use flat-leaf parsley (curly lacks the aroma) and be careful with vinegar: fresh, not overpoweringly sour. For a milder sauce, halve the garlic and chilli; for fish or chicken, replace part of the vinegar with lemon juice. Keeps for a maximum of 5 days in the fridge, sealed.
Chef's tip
There are two schools: chimichurri rojo with paprika and tomato, and the green version in this recipe, which is the most common in Argentina. Both are correct; choose based on what you are serving.
Variations
- Chimichurri rojo – With paprika, cumin and tomato purée, slightly spicier.
- With coriander – Replace half of the parsley with coriander for a fresher, more herbal note.
- Chimichurri with lemon – Extra lemon juice instead of (part of) the vinegar.
Contains:
Sulphites
Serve with
- Grilled steak
- Asado
- Choripán
- Grilled chicken
- Grilled vegetables
| Calories | 299 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 7 g |
| Fat | 31 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
