Chimichurri

Chimichurri (Argentine herb sauce)

The soul of the Argentine asado: a raw, garlicky herb sauce loosened with olive oil and red wine vinegar. Spoon it over grilled steak, choripán, or roasted vegetables.

Prep

15 min

Total

15 min

Serves

8 (makes about 250 ml / 1 cup)

Difficulty

Easy

Recipe ingredients

• •60 g (2 oz) flat-leaf parsley, fresh, leaves only; curly parsley works but flat-leaf is traditional
• •15 g (½ oz) fresh oregano, fresh preferred; can substitute 1 tbsp (4 g) dried oregano
• •4 cloves garlic, finely minced
• •120 ml (½ cup) extra-virgin olive oil, good quality, fruity
• •30 ml (2 tbsp) red wine vinegar
• •5 g (1 tsp) flaky sea salt, or to taste
• •1 g (½ tsp) dried chili flakes (pimentón/picante), optional but traditional; adjust to taste
• •2 g (1 tsp) ground cumin, optional, some Argentine versions add it
• •0.5 g (¼ tsp) freshly ground black pepper

Steps

1. 1 Wash and thoroughly dry the parsley and oregano (wet herbs dilute the sauce and dull the oil). Strip the leaves from the stems.
2. 2 Finely chop the parsley and oregano by hand on a cutting board until very fine. A sharp knife gives the best texture; do not purée in a blender, which bruises the herbs and turns the sauce green and muddy.
3. 3 Transfer the chopped herbs to a bowl and stir in the minced garlic, salt, chili flakes, cumin if using, and black pepper.
4. 4 Pour in the red wine vinegar and stir well. Let the mixture sit for 2–3 minutes so the salt dissolves and begins to draw flavor from the garlic.
5. 5 Slowly stir in the olive oil until everything is loose and spoonable, with a loose, pesto-like consistency that pools on the plate.
6. 6 Taste and adjust salt, vinegar, or chili. The sauce should be bright, herbaceous, and assertive — it seasons grilled meat, so it should be bold.
7. 7 Cover and let rest at room temperature for at least 30 minutes, or refrigerate overnight to let the flavors meld. If refrigerated, bring back to room temperature before serving and stir again as the oil will solidify slightly when cold.
8. 8 Serve spooned over grilled steak (especially skirt, flank, or short ribs) directly from the grill, with crusty bread, or alongside choripán. Keeps in a sealed jar in the refrigerator for up to 1 week.