Authentic Argentine Chimichurri Recipe

This authentic chimichurri recipe is the best accompaniment to grilled meats. Made with fresh parsley, oregano, garlic, red wine vinegar, and olive oil, the incredibly bright flavors will have your taste buds doing the tango.

What is Argentine Chimichurri Sauce?

When it comes to grilling, Argentinians have mastered the art of the perfect barbecue.

Accompanying grilled meats is the ubiquitous chimichurri sauce. This popular sauce is made with parsley, oregano, garlic, olive oil, and red wine vinegar.

Red pepper flakes, salt, and pepper give it an additional punch.

Contrary to what some may think, Argentine chimichurri sauce never includes cilantro, only parsley. It’s a versatile condiment used mostly with grilled meats, and can also be used as a marinade.

Chimichurri sauce is also found in Uruguay, a top beef producing country that rivals Argentina.

Discovering Chimichurri Sauce in Argentina

Learning the secrets of Argentine grilling was our mission, on our food travels to Argentina. We wanted to learn more about Argentine grilling in a country that prides itself on its beef.

During our three month stay in the country, we shared and enjoyed many asados or barbecues.

We connected with locals and ate at several parrillas or steakhouses where grilling was at the forefront.

It was through these experiences we discovered the famous Argentine chimichurri sauce.

Unlike grilling in the US, where barbecue sauce is a favorite, most meats in Argentina are simply salted before grilling.

Once cooked, the final touch is added. Chimichurri sauce is served alongside the grilled meats and the feast begins.

We fell in love with the bright and fresh flavors of this delightful sauce and even learned how to make the chimichurri sauce.

When you make this authentic chimichurri recipe and pair it with grilled meat, you’ll be singing its praises too.

Origins and History of Argentine Chimichurri Sauce

No one really knows the origin of this Argentina’s grilling staple. There are several explanations and the most common one is attributed to its inventor, Jimmy McCurry.

Alongside indigenous troops, Jimmy McCurry, an Irish or English soldier, fought for Argentine independence in the 19th century.

 His name “Jimmy McCurry” was difficult for locals to pronounce, so they are said to have called him ‘Chimichurri’.

Other stories credit Basque settlers who came to Argentina in the 19th century. They are said to have called the sauce tximitxurri, which means jumble or mixture.

My favorite story is attributed to gauchos or Argentine cowboys. Chimichurri sauce is said to have been concocted and used for flavoring meat cooked in open fires in the pampas.

Regardless of the origin story, a bowl of chimichurri sauce is indispensable in Argentina, especially where meat is being served.

How to Use Argentine Chimichurri Sauce

Chimichurri  Argentina’s Versatile Sauce

In Argentina, ketchup, mustard, or barbecue sauces are never found at any asado. The only acceptable sauce for grilling is chimichurri sauce. And, the sauce is added to the meat as a final touch.

Typically, at an asado, there is a wooden bowl of chimichurri sauce that is passed around to flavor the meats.

Besides grilled meats, chimichurri sauce is a versatile sauce that has other uses. While it matches the richness of the beef, it is also a tasty sauce for grilled chicken or fish.

You can also lightly grill thick crusty bread and slather it with chimichurri sauce.

Also tasty is chimichurri sauce with roasted vegetables. 

And, you can also mix it in with boiled potatoes for a side dish with a bite.

READ MORE: Argentines love adding chimichurri sauce to grilled meats. Get the Argentine barbecue tips with these 9 Argentinian grilling techniques

Argentina Chimichurri Recipe Pairing with Steak & Malbec Wine

Argentine chimichurri sauce is the perfect complement to a piece of great grass-fed beef.

Equally delicious is a full-bodied Malbec wine, which makes a great partner to grilled beef topped with chimichurri sauce.

AUTHENTIC FOOD QUEST TIP: Get an amazing Argentina Malbec wine from the famous Uco Valley directly from the winemaker. When you order with nakedwines.comyou not only get wine at insider prices, you also help support independent winemakers. Learn more about nakedwines.com Angels program.

How To Make Chimichurri Sauce At Home

Chimichurri sauce accompanies grilled meats in Argentina. The main ingredient is fresh parsley and it elevates your meat dishes to incredible heights. 

Argentine chimichurri gets better with age, and as they say in Argentina, “today it is good, tomorrow, it’s even better.”

There are two ways of making this authentic chimichurri recipe. One uses fresh herbs while the other uses dried herbs. Both use oil as the medium.

Chimichurri sauce is bright and zesty. The fresh herbs are fragrant and the garlic and vinegar cut through the richness of the meat. Argentine chimichurri sauce is generally not spicy but rather, herbaceous.

Chimichurri Sauce Ingredients 

• Fresh Italian parsley leaves
• Garlic cloves peeled
• Fresh oregano leaves (or dried oregano)
• Red wine vinegar
• Red pepper flakes
• Kosher salt
• Freshly ground black pepper
• High-quality extra-virgin olive oil

How to Make Chimichurri Sauce Using Boiling Method

Many in Argentina, including chef Francis Mallmann, like to add an extra step to their chimichurri sauce preparation.

This step involves bringing one cup of water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool.

Once cooled, add this mixture to the rest of the ingredients just before adding the olive oil.

This process helps tame the pungency of the garlic and parsley yielding a more mild and smooth chimichurri sauce.

Try this if you are short on time and want a well-balanced chimichurri sauce. This method works if you don’t have time to let it sit for at least 24 hours before serving.

Argentine Chimichurri Recipe Step by Step Instructions

Chop up the garlic into fine pieces. Clean the fresh parsley by rinsing it under cold running water.  Shake the parsley to remove the excess water and chop.

Add in clean and chopped oregano. Mix the three together and then add in red pepper flakes.

Now, move into the liquids phase and begin by adding red wine vinegar.

Mix thoroughly with garlic and fresh herbs. 

Next, add the olive oil slowly, mixing as you go along.

Finally, add salt and pepper to taste. 

When you make this recipe, take a pic and tag @authenticfoodquest on Instagram (Or hashtag #authenticfoodquest ).

We’d love to see what you cook up. Don’t forget to give a Star Rating on the recipe and let us know your comments.  

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