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Top view of glass jar with chimichurri and spoon

Authentic Chimichurri from Argentina

  • Author: Paula Montenegro
  • 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.


Scale

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

  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.

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,