Authentic Argentinian Chimichurri Recipe

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This Chimichurri is THE perfect sauce for barbecues, choripan (Argentine sausage sandwich), and chicken. It’s originally made with chopped garlic and parsley, vinegar, oil, and herbs, but it’s also HIGHLY customizable according to your tastes. Today we’ll share our favorite recipe, but also its possible variations!

The Origin of Chimichurri

The exact origin of chimichurri is unclear; it likely has pre-Hispanic Andean roots, as similar sauces are found throughout the Andean region, such as Peruvian salsa criolla, Venezuelan mojo verde, Chilean pebre, or Peruvian llajua. What is certain is that Argentinians will fiercely defend their ownership of this recipe, as it is, along with salsa criolla one of the cornerstones of Argentinian cuisine. Our meat, arguably the best in the world, would not have the reputation it enjoys today without the help of chimichurri to enhance its flavor and tenderness.

What is Chimichurri?

Chimichurri is a rather liquid sauce that owes its flavor primarily to garlic and parsley. With just a few ingredients, it packs a strong presence and personality. The level of spiciness can be adjusted to the taste of the person preparing it by simply modifying the amount of crushed red pepper used.

Uses for Chimichurri

While it is mainly used as a sauce for meats, there are truly no limits to its application:

• It works perfectly as a simple pasta sauce, with more presence and complexity than a traditional Provençal sauce, for example.
• It can be drizzled over pizza to give it a truly delicious and incredible finish.
• Roasted or baked vegetables gain a lot in flavor when bathed in chimichurri.

Ingredients

The ingredients of authentic Argentine chimichurri are few but powerful; they balance each other out, complementing and giving the sauce just the right touch of spiciness and acidity (of course, leaving room to adapt the flavors to the taste of the person making it), making it the perfect ally for any protein, especially grilled.

Garlic and parsley: While dehydrated versions can be used, it’s ideal to use both fresh garlic and parsley, finely chopped, as they bring freshness and presence to the chimichurri and are the soul of the sauce. So, it’s very important to have them fresh. The ideal proportion is 1 part chopped garlic to 3 parts chopped parsley.

Crushed red pepper: This is what gives chimichurri its true spiciness. It can be replaced by chili flakes, merken, or peperoncino, each with different levels of heat, so the amount should be adjusted depending on what you’re using.

Oregano: It adds a lot of aroma and flavor. If you have fresh oregano, you can use it, but it doesn’t make much difference to use dried oregano, which is much easier to find anywhere in the world.

Brine: Although this is optional, I would say it’s the secret to making chimichurri PERFECT. It hydrates the dry ingredients, preventing them from absorbing oil and allowing them to release their flavors better, adding a superior complexity to the sauce by providing notes of pepper, rosemary, bay leaf, dill, etc. If you prefer not to use brine, you can add salt and pepper to taste to the dry ingredients and hydrate with warm water.

Oil: We’ll use a neutral oil, preferably corn or sunflower oil. Olive oil has too much presence and its flavor would overshadow the subtleties of a perfect chimichurri.

Vinegar: This is one of the essential ingredients. Besides providing acidity, it helps to counteract the fat in the meats on which chimichurri truly shines. For the traditional recipe, red wine vinegar should be used, but if it’s not available, it can be replaced with apple cider vinegar, for example, without any problem.

How to make chimichurri

Step 1

Chop the fresh ingredients
Finely chop the desired amount of fresh garlic and parsley as small as possible, in a 1:3 ratio—meaning, for every tablespoon of garlic, three tablespoons of parsley. You could do this with a food processor, but where’s the fun in that?

Step 2

Moisten the dry ingredients
In a small bowl, mix one tablespoon of crushed red pepper with two tablespoons of dried oregano, and add one and a half tablespoons of warm brine. Stir until moistened; there should be no dry herbs left, but also no unabsorbed liquid in the bowl. This step is important so that both the oregano and the crushed red pepper release their flavors more easily, eliminating the need to let the chimichurri sit for several hours before using.

At this point, you can decide how spicy you want the chimichurri to be by adjusting the amount of crushed red pepper to your taste.

Step 3

Combine
Add the chopped garlic and parsley, stir until fully mixed, then add the vinegar and stir (it’s important to add the vinegar first since the oil creates a barrier on the herbs and, if added first, would prevent them from absorbing the vinegar’s flavor). Once well mixed, add the oil.

Tips and Tricks for Traditional Chimichurri:

1. Use Fresh Ingredients: Always use fresh parsley, garlic, and oregano for the best flavor. Dried herbs can be used, but fresh herbs make a significant difference in taste.
2. Let it Marinate: Chimichurri tastes better after it sits for a few hours or overnight. This allows the flavors to meld together, resulting in a more robust sauce.
3. Adjust the Acidity: The traditional recipe uses red wine vinegar, but you can adjust the amount based on your taste. If it’s too acidic, add a little more oil to balance it out.
4. Customize the Heat: Adjust the amount of red pepper flakes according to your preference. If you like it spicier, you can add more or even include some fresh chili peppers.
5. Finely Chop Ingredients: The key to a good chimichurri is to finely chop the herbs and garlic. You can use a food processor, but be careful not to over-process, as chimichurri should have a slightly chunky texture.
6. Use as a Marinade: Chimichurri isn’t just a sauce; it can also be used as a marinade for meats. The acidity helps tenderize the meat, making it more flavorful.

FAQs:

1. Can I use chimichurri on foods other than steak?
   • Yes! Chimichurri is versatile and can be used on chicken, fish, roasted vegetables, or even as a dressing for salads.
2. Can I freeze chimichurri?
   • Yes, chimichurri freezes well. Store it in ice cube trays for easy portioning. Thaw it in the refrigerator before use.
3. How long does chimichurri last?
   • Chimichurri can be stored in the refrigerator for up to 1 week. The flavors will continue to develop over time, but the herbs may lose some of their vibrancy.

Storage:

• Refrigeration: Store chimichurri in an airtight container in the refrigerator for up to 1 week.
• Freezing: For longer storage, freeze chimichurri in ice cube trays and transfer the frozen cubes to a freezer-safe bag. It will last for up to 3 months. To use, thaw in the refrigerator.