Argentinian-Style Chimichurri Sauce

Written by
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Marian Blazes
Updated 06/16/19
Chimichurri
Stone-soup/Flickr
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 cup (10 to 12 servings)
Nutritional Guidelines (per serving)
117 Calories
12g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cup (10 to 12 servings)
Amount per serving
Calories 117
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 39mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 6%
Protein 1g
Calcium 69mg 5%
*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.)

Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada or barbecued mixed grill, but it goes great with chicken and fish, too. It's a must with grilled chorizo sausages. Chimichurri works well as a marinade and also gives a spark of flavor to vegetables. 

Some people prefer more garlic, some prefer only parsley, and others even add fresh tomatoes -- experiment to come up with your own signature chimichurri and change the proportions to suit your taste.

Ingredients

  • 3 to 6 cloves garlic (to taste)
  • 2 tablespoons chopped red onion
  • 2 cups fresh flat-leaf parsley (firmly packed)
  • 1/4 cup fresh oregano leaves (optional) or 1 teaspoon dried oregano
  • 1/4 cup fresh cilantro (optional)
  • 1/2 to 3/4 cup olive oil
  • 2 tablespoons red wine vinegar (or to taste)
  • 1 tablespoon lime juice (or to taste)
  • Kosher salt and red pepper flakes (to taste)

Steps to Make It

  1. Pulse the garlic and chopped red onion in a food processor just until they are finely chopped.

  2. Add the parsley, oregano, and cilantro, as desired, and pulse briefly, just until the herbs are finely chopped.

  3. Transfer the mixture to a separate bowl.

  4. Add the olive oil, red wine vinegar, and lime juice and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely pureed, just finely chopped).

  5. Season with salt and red pepper flakes to taste.

  6. Store in the refrigerator until ready to serve.

Barbecues, Steaks, and Argentina

A parradilla in Argentina is a simple iron grill, and they are ubiquitous in this meat-loving country. The word has also come to mean steakhouses in Argentina, which are also universal.

Asado generally means barbecue, as in backyard barbecue, but it often implies a much grander occasion that goes on until the wee hours of the morning.

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