← All recipes

Chimichurri

Sauce · Argentinian

Chimichurri

Argentina's sharp green herb sauce: parsley, garlic, chilli, oregano, vinegar and olive oil.

35 min 15 min hands-on Serves 4 Argentinian

Chimichurri is Argentina's green herb sauce, served there beside every piece of grilled meat. Finely chopped parsley, garlic, chilli and oregano are stirred into vinegar and olive oil. There is no cooking, only a short rest so the flavours come together.

Ingredients

  • 30 g parsley, flat-leaf, leaves and soft stems
  • 2 garlic, cloves, finely chopped
  • 1 chilli, red, finely chopped, or ½ tsp chilli flakes
  • 1 tsp dried oregano
  • 3 tbsp red wine vinegar
  • 100 ml olive oil, extra virgin
  • salt, ½ tsp, plus to taste
  • black pepper, to taste

Method

  1. Chop the parsley finely by hand with a sharp knife, going over it a few times until the pieces are small but still distinct. Chopping by hand keeps the sauce bright and gives it a pleasant texture.
  2. Put the parsley in a bowl with the garlic, chilli, oregano, ½ teaspoon of salt and the vinegar. Stir and leave for 5 minutes, so the salt and vinegar soften the bite of the raw garlic.
  3. Stir in the olive oil and a good grind of pepper. Leave it at room temperature for 20 minutes before serving, so the flavours come together. Taste and add more salt or vinegar if it needs it.
  4. Goes best with steak: spoon it over grilled or pan-seared beef at the table, the classic Argentine way. It is also excellent with grilled chicken thighs, sausages, our roast potatoes and grilled vegetables. It keeps for 3 days in a jar in the fridge.

Tips

  • Chop by hand. A blender turns chimichurri into a smooth paste and dulls the colour.
  • Let it rest before serving; 20 minutes makes a real difference to the flavour.
  • Bring it back to room temperature before serving, as the olive oil firms up in the fridge.
  • The colour dulls after a day, but the flavour holds for three.

Common questions

Can I make chimichurri in a food processor?

You can, but pulse only briefly. Hand-chopping keeps the sauce bright and textured; a processor quickly turns it into a dull paste.

How long does chimichurri keep?

Up to 3 days in a jar in the fridge. The colour dulls after a day but the flavour holds; bring it back to room temperature before serving.