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Argentinian Chimichurri Sauce
A bright herb-and-garlic sauce with parsley, oregano, vinegar and olive oil — Argentina's grilled-meat essential.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- Big bunch parsley, very finely chopped
- 1 tbsp dried oregano
- 6 garlic cloves, very finely chopped
- 1 red chilli, deseeded and chopped
- 120ml olive oil
- 60ml red wine vinegar
- 1 tsp salt
- 1 tsp pepper
Instructions
- Chop the parsley and garlic very finely by hand (don't blend — it becomes a paste).
- Combine with all the other ingredients.
- Rest 30 min for flavours to mingle.
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Tara’s tips
- Hand-chop, never blend — chimichurri should have texture.
- Rest before using — improves with time.
Serving suggestions
- Serve with grilled steak, chicken or vegetables.
Storage & reheating
Keeps 1 week in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
How spicy?
Argentinians use less chilli than the Uruguayans; adjust to taste.
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