Argentine Chimichurri Sauce is an easy to make condiment, packed with flavor, that transforms meat whether it’s grilled, cooked in a skillet, on a sheet pan or on the BBQ. This 5 minute recipe is also delicious as a dressing on salads too!
And, it keeps in the fridge for several days making dinners easy, delicious and special.
Having lived in Argentina for a time, my husband quickly developed a love for the Argentine people, their customs, and their music. And most especially, he fell in love with their food.
To this day, his face lights up as he describes the grilled meats, the street foods, especially empanadas, and that special blend of coffee he found at street corners.
And while I’ve tried to replicate some of those dishes, it is the chimichurri sauce that takes him back to the asado (barbecues), one of his fondest memories of the country.
What is Argentine Chimicurri?
While most definitely Argentine, the chimichurri word origin is unclear. “Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.”
And those “several things” in “no special order” are simply fresh herbs, olive oil, and vinegar. Most like the added zip of chili flakes. My husband included.
And these “several things” create a delicious condiment that will take your chicken, beef, shrimp, seafood… and even rice, to the next level.
Make a batch before your next BBQ grilling party or cookout, and the leftovers, if there are any… will keep in the fridge for several days.
The exact measurements are in the recipe card at the bottom of this post, but here’s a list of ingredients you will need:
- Fresh herbs: parsley, thyme, and cilantro
- Green onions
- Garlic cloves
- Crushed chili flakes
- Red wine vinegar (or apple cider vinegar)
- Olive oil
To increase the heat, you can add 1 to 2 small red chilies, finely chopped, to equal about 1 tablespoon.
2 Ways to Make Chimichurri
There are two styles of chimichurri you can make with this recipe.
Smooth Style Chimichurri
- For a smoother Chimichurri, combine the parsley, thyme, cilantro, green onions, garlic, chili flakes, red wine vinegar, and lemon in a blender. Pulse to combine.
- Transfer to a bowl and stir in the olive oil at the end for an authentic style sauce. Season with salt and pepper to taste. Let sit for 10 minutes or so for the flavors to combine. Ideally, up to 2 hours.
Rustic Chunky Style Chimichurri
For an authentic, rustic Chimichurri, skip the blender and chop the ingredients by hand for a chunkier sauce. Stir in the olive oil at the end and season with salt and pepper.
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