Argentine Chimichurri Sauce Recipe
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Grilled meats in Argentina are never served without a side of chimichurri, a brightly colored sauce with herbs, garlic, and tangy vinegar.
What to buy: Fresh oregano adds an earthy punch, but dried oregano is a fine substitute.
Game plan: If you can, make the chimichurri a day before serving to give the flavors time to meld.
This recipe was featured as part of our Argentine Grilling menu.
INGREDIENTS
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
INSTRUCTIONS
- Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
To all the Cilantro Chimichurri people, yes it's delicious, but it's not Argentinian Chimichurri. The herb doesn't even grow naturally in Argentina, is a relatively new introduction to the country, and is difficult to find in the country. This recipe is a pretty standard, with some places using other herbs, and some (like my family's) using only parsley. And I agree with the others on here saying the ingredients shouldn't be put in a food processor. You need to be able to get the proper chop on the herbs and spices with you can't get in a food processor. Also, most chimis I know use aji molido, to which crushed red pepper flakes are the closest thing.
Please, don't forget to add thyme! And if possible, 'pimentón' (Spanish paprika, available in Latin supermarkets). The chimichurri in the refrigerator lasts way longer than one week. And you can also freeze it in ice cubes.
I forgot to mention olive oil.
My dad is Argentinian. We use parsley, oregano, lime juice, red pepper flakes, fresh basil, garlic and black pepper. Letting it sit for a day in the fridge is key.
I can't imagine a chimmichuri without ciantro, but oregano? On occaision we use lime juice instead of vinegar. Thank you Argentina!
Being taught the authentic Chimmichurri from a native, this should never go through a food processor. The use of red pepper flake is not what Argentines would use either. I will admit though that its probably really tasty!
Parsley, cilantro, siracha, lime juice, garlic clove, olive oil, red wine vinegar, enjoy.
I use 1 large head of parsley 1/4 bunch of cilantro, some dried oragano, a tad bit of sugar and some red pepper (black too). along with the rest of the list.... I think it's a great change. But if I ever showed up to a bbq without it I am not sure many of my friends would speak to me again.
1/2 parsley, 1/2 cilantro, diced jalepeno
As an Argentine myself I would like to say that this sauce should be call Chimichurri "Style" if you like, but to call it "Argentine Chimichurri" is not correct. Parsley and garlic for us is "Provenzal". The are several recipes for chimichurri mostly with dried herbs, definitely oregano and "aji molido" that are a non spicy type of red pepper flakes (very flavourful)
I also like half parsley/cilantro. And I make extra, and end up dipping bread into it for a couple of days.
I use 1/2 cilantro, 1/2 parlsey.
I use cilantro instead of the parsley
I make it frequently, including today, similar recipe but half the olive oil. I could eat a batch with a teaspoon.
I make this often, minus the oregano, but have used it, not only on meats, but pastas, eggs, etc...
The Argentines I know would endorse this recipe (though some would argue the oregano doesn't belong), except they insist the garlic and herbs must be hand-chopped, and definitely not pureed. None of them ever use a food processor for chimi -- ever.
chimichurri is great with garlic-rubbed steak, and is terrific with wood-grilled grouper, too. i could probably just drink the stuff and be happy! thanks for the recipe.