Argentinian Basting Sauce

Argentinian Chimichurri Basting Sauce
Argentinian Chimichurri Basting Sauce. Maryellen Baker/Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 2 1/2 cups (12 servings)
Nutritional Guidelines (per serving)
111 Calories
9g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 1/2 cups (12 servings)
Amount per serving
Calories 111
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 7%
Protein 1g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a very traditional Argentinian chimichurri sauce recipe that works perfectly as a baste during grilling. Next time you grill a flank, skirt, hanger or flat iron steak, consider using this sauce. This also works well on chicken and most cuts of pork.


  • 6 or 7 clove garlic (chopped very fine)
  • 1/2 cup (120 mL) parsley (chopped)
  • 1/2 cup (120 mL) oregano
  • 1/4 cup (60 mL) dried Italian red pepper
  • 1 cup (240 mL) boiling water
  • 1/2 cup (120 mL) white vinegar
  • 1/2 cup (120 mL) olive oil
  • 1 1/2 teaspoons (7.25 mL) salt
  • 1/2 teaspoon (2.5 mL) black pepper

Steps to Make It

  1. Gather the ingredients.
  2. Mix the ingredients in the above order and then (when it cools) put in a closed jar (an empty mayonnaise jar is perfect for that) and store in the refrigerator for at least 12 hrs.
  3. It's perfect if you prepare the recipe one or two days before the barbecue! It can be stored in the refrigerator for up to 10 days after initial preparation. Use as a marinade or basting sauce. If basting meat, use throughout the first 3/4 of cooking time.