Chimichurri

Name: Chimichurri
Yield: 3 servings
Cuisine: Argentinian
Ingredients: 1 cup fresh flat-leaf parsley, finely chopped; 4-5 cloves garlic, minced; ½ cup olive oil; 3 tablespoons red wine vinegar; 1 teaspoon dried red chilli flakes; 1 teaspoon dried oregano; 1 teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper; 2 tablespoons water (optional, to loosen consistency)

About this dish

Chimichurri is a vibrant, uncooked herb sauce from Argentina, made primarily from parsley, garlic, oil, and vinegar, and is most closely associated with grilled meats, particularly beef.

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Ingredients

🌿1 cup fresh flat-leaf parsley, finely chopped

🧄4-5 cloves garlic, minced

🫒½ cup olive oil

🍶3 tablespoons red wine vinegar

🌶️1 teaspoon dried red chilli flakes

🌱1 teaspoon dried oregano

🧂1 teaspoon salt, or to taste

🖤½ teaspoon freshly ground black pepper

💧2 tablespoons water (optional, to loosen consistency)

Method

Serves 3

Finely chop the parsley by hand — avoid using a food processor, as it can make the texture too fine and alter the character of the sauce.

Mince the garlic cloves as finely as possible, or crush them with the flat of a knife and then chop.

Combine the chopped parsley, minced garlic, dried oregano, and chilli flakes in a bowl and mix together.

Add the red wine vinegar and stir to combine.

Slowly pour in the olive oil while stirring, until the mixture is well incorporated. Add a little water if you prefer a slightly looser consistency.

Season with salt and black pepper to taste, then stir again.

Allow the chimichurri to rest at room temperature for at least 20–30 minutes before serving, so the flavours can meld together.

Serve as a condiment alongside grilled meats, or use as a marinade before cooking.

✓ What Makes it Authentic

Chimichurri is a staple of Argentine cuisine and is deeply embedded in the country's asado (barbecue) tradition. It is used both as a marinade and as a table condiment served alongside grilled meats. The sauce is also widely used in neighboring Uruguay, and its origins are generally traced to the Río de la Plata region, though the precise history of how and when it developed is not firmly documented.

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