This is an authentic Chimichurri sauce recipe from Argentina. It's a super flavorful condiment - think garlic, parsley, red pepper flakes - that comes together in 15 minutes and is the perfect sauce for barbecued meats, sandwiches, and chorizo.
Origin
Chimichurri sauce is a very traditional condiment here in Argentina. Probably the one we identify with the most. The story tells that the name is a deformation of 'gimme curry' by the English living here, referring to the sauce as curry.
It is ridiculously simple to make, you can have it ready in 15 minutes, uses everyday ingredients, and lasts a few weeks (or more) in the fridge. We barbecue a lot - and I mean a lot - and this sauce/relish is the thing to use in our beloved chorizo sandwiches and with any other barbecued meats.
Now, I know I'm writing this from chimichurri's homeland, and here there are as many authentic versions as there are persons, but let me tell you none of them has cilantro. Sorry guys, but it had to be said.
Ingredients
The ingredients in this condiment date from forever (image above) and many were used dried because they were more easily stored.
Dry
- Parsley - fresh is better, but you can use dried parsley. Some would argue it was originally made with dried herbs. I think fresh parsley adds a lot to the final condiment, so that's what I use.
- Garlic - again, I use fresh, but you find many who use dried flakes. Not my thing and, as with the parsley, I think it adds a lot to the final sauce.
- Oregano - the dried herb is used here. Fresh oregano is not something you easily find and the flavor is not as strong.
- Ají molido - our version of crushed red pepper flakes, it's a deep red color and has larger bits among the ground powder (image above). It looks as if you mixed pepperoncino flakes with paprika, which is a smooth powder.
Liquid
- Vinegar - red wine vinegar. The only vinegar used in an authentic chimichurri sauce.
- Oil - regular oil is used, sunflower or other cooking oil. Olive oil was never originally used in chimichurri simply because it wasn't widely available.
- Water - it's a necessary ingredient when using all dried herbs and spices. Many recipes have more water than oil in them. It's a matter of personal taste.
Facts about chimichurri
The sauce is not oily or modern, it's pungent with garlic and vinegar flavors and even a bit coarse on the mouth.
It's literally watered down, otherwise, it would be just vinegar. A couple of days marinating in the fridge makes the flavors meld together and produce a better result in my opinion.
Regular cooking oil is added together with our red pepper flakes known as ají molido.
So the recipe today is 1000% authentic, the one a true native (which I am) would post. But I give variations on it before the recipe so you can adapt it if needed.
Seriously, I think it's an acquired taste, and one of the most popular uses for it is in chorizo sandwiches, which is nothing more than a french bread roll, barbecued pork/beef chorizo, and chimichurri. One of the best appetizers in the world.
Top tips
- Use fresh parsley - it does make a difference. I almost double the amount of chopped parsley stated in this recipe because that's how I roll. And use olive oil more than not because that's what I always have in my house. I don't buy much sunflower oil anymore.
- Resting period - I like to make 1 or 2 days ahead. As with most condiments, the flavors meld and improve greatly. Be careful of the amount of salt and garlic as it can become too strong after a few days.
- Ají molido - in Spanish ají means pepper and molido means ground. Since you probably won't find the one we have here, you can use a mixture of crushed red pepper flakes and paprika. Or use chopped fresh red chilies. I have used all of them occasionally and it works, though we will not tell that to my fellow countrymen else I am banned.
- Dried herbs and garlic - in an emergency you can use all dried herbs (oregano, red pepper flakes, black pepper) and dried garlic. Simply add vinegar, oil, water, and voilà, you have instant chimichurri with little work. The truth is that here they sell 'chimichurri' as a spice mix which is just what I explained before.
- Variations on this recipe - use olive oil instead of sunflower; use cilantro together with the parsley (I know most of you do anyway), add some other type of dried red pepper.
And most of all, enjoy eating with friends and family, the summer weather and long days.
Other recipes you might like:
Choripan - Chorizo and Chimichurri Sandwich
Rosemary Garlic Butter Steak
Steak and Chimichurri Sandwiches
Bourbon Barbecue Sauce
Peruvian Potato Salad
Royal Pesto Potato Salad
Let me know if you make this recipe! I’d love to hear what you think about it.
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Authentic Chimichurri from Argentina
- Prep Time: 15
- Total Time: 15
- Yield: 1 cup 1x
- Category: Condiments
- Method: Mixing
- Cuisine: Argentine
Description
Authentic Chimichurri recipe from Argentina. Super flavorful, with garlic, parsley, red pepper flakes, oregano, and vinegar, it's the perfect sauce for barbecued meats.
Ingredients
- 2 garlic cloves, chopped
- 1 tablespoons dried oregano
- 1 tablespoon aji molido (or smoked hot paprika and crushed red pepper flakes)
- 4 tablespoons fresh parsley, chopped
- 5 tablespoons sunflower oil
- 2 tablespoons sherry or red wine vinegar
- 3 tablespoons water
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Mix all dry ingredients - parsley, garlic, oregano, red pepper flakes - together in a glass jar.
- Add water and vinegar and mix well.
- Add oil, salt, and pepper and mix well.
- Check seasonings and adapt to your personal preference.
- Keep refrigerated in an airtight container, glass jar preferably.
Notes
Tips & tricks for this recipe:
Use fresh parsley - it does make a difference. I almost double the amount of chopped parsley stated in this recipe because that's how I roll. And use olive oil more than not because that's what I always have in my house. I don't buy much sunflower oil anymore.
Chopping - I like to coarsely chop the garlic and parsley. You can see in the images that they are not finely minced, but adapt that to your preference.
Resting period - I like to make 1 or 2 days ahead. As with most condiments, the flavors meld and improve greatly. Be careful of the amount of salt and garlic as it can become too strong after a few days.
Ají molido - since you probably won't find the one we have here, you can use a mixture of crushed red pepper flakes and paprika. I have used it occasionally and it works, though we will not tell that to my fellow countrymen else I am banned.
Dried herbs and garlic - in an emergency you can use all dried herbs (oregano, red pepper flakes, black pepper) and dried garlic. Simply add vinegar, oil, water and voilà, you have instant chimichurri with little work. The truth is that here they sell 'chimichurri' as a spice mix which is just what I explained before.
Variations on this recipe - use olive oil instead of sunflower; use cilantro together with the parsley (I know most of you do anyway), add some other type of dried red pepper.
Keywords: chimichurri, chimichurri sauce,
I've been wanting to try a Chimichurri sauce on my dishes because I heard that this can help elevate its tastes. I'm glad you shared this; I'll make sure to prepare dried garlic flakes and crashes red pepper flakes for the ingredients. Whilst I'm perfecting one, maybe it would be best to buy one first from a reputable supplier.
I love chimichurri! I appreciate how yours is authentic so when I go to prepare it for my guests I’m serving them the best! This recipe simply looks delicious—I can’t wait to try!
★★★★★
Why haven't I ever made chimichurri before?!? It's so delicious, and your explanations make it so very simple to get it right! And even better ... I love that you can (and actually should) make it ahead of time, which is terrific for busy nights! Thanks for this wonderful post!
★★★★★
Chimichurri is sure to never disappoint. I havent tried it with sunflower oil though, but I'm definitely going to try it out !
★★★★★
The spicier the better - and Chimichurri Sauce is so good. I've bought the powder before and been a little disappointed. This homemade sauce is just what I've been looking for -- the tips are great and a way to insure success.
★★★★★
I love serving chimichurri over so many dishes! Your recipe looks fantastic and easy. I've never heard of aji molido but I do use red pepper flakes in mine. I will have to watch out for that spice though. I'd love to try your version!
★★★★★
Chimichurri is my favorite, and yes - there are a million variations out there, and I'm so happy I can now make the 1000000% authentic one!! 🙂 Thank you!!
★★★★★
Who are these people making chimichurri with cilantro?! Don't get me wrong; I love cilantro, but it doesn't belong in chimichurri! It's one of my favorite summer condiments; so good on everything from fish to chicken to grilled vegetables.
I love chimichurri sauce! This looks so fresh and full of flavor! I'll ditch the store bought next time and give his recipe a go!
★★★★★
I don't think I've ever had authentic chimichurri before, your version looks and sounds very flavoursome! Thanks for sharing all the tips and tricks to this recipe, I'm definitely going to make this very soon!
★★★★★
This chimichurri sauce looks perfect for the grilling season! I appreciate that you gave variations on this authentic recipe in your post - I guess ají molido would be hard for me to find.
I make something very similar but with black pepper instead of the red pepper flakes. I bet it add an extra spice that makes this perfect.
★★★★★
This Authentic Chimichurri recipe from Argentina looks really tasty! Perfect for our BBQ and Grill. I must try this soon!
★★★★★
Please invite me to an asado!
★★★★★
My favourite! I can't wait to try your recipe!
Let me know what you think Angie!
As you know, I have to make my chimichurri sauce sin ajo. I know that sounds criminal but I have no choice. I use garlic chives instead, as it is the best I can do and it’s still very flavorful. I like to serve I with grilled mollejas.
I know, and I'm glad you make it anyway! And mollejas, I'm a raving fan, so much so that I was telling friends the other day that they would probably be my last meal hahaha!
I’m so relieved you are okay with my switch out for the chimichurri!
So few people here eat mollejas! I had them in a wonderful bistro in Santiago de Chile. If you ever get there check our Ambrosia Bistro.
I will! Did you have them grilled? All creamy inside and crunchy outside?