Authentic Chimichurri Sauce Recipe (from Argentina)

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 Some would argue it was originally made with dried herbs.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.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Authentic Chimichurri from Argentina

★★★★★ 5 from 11 reviews

• Author: Paula Montenegro
• Prep Time: 15
• Total Time: 15
• Yield: 1 cup 1x
• Category: Condiments
• Method: Mixing
• Cuisine: Argentine

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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.

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Scale 1x2x3x

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

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Instructions

1. Mix all dry ingredients - parsley, garlic, oregano, red pepper flakes - together in a glass jar.
2. Add water and vinegar and mix well.
3. Add oil, salt, and pepper and mix well.
4. Check seasonings and adapt to your personal preference.
5. Keep refrigerated in an airtight container, glass jar preferably.

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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,

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.