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Classic Argentine Chimichurri

Counter 13 · Sides & Sauces

Classic Argentine Chimichurri

Hand-chopped parsley, garlic, dried oregano and chili flakes steeped in red wine vinegar and olive oil. Made a day ahead in a jar, it is the sauce every Argentine asado keeps within reach.

4.9 1218 cooks rated this
Prep
20 min
Cook
0 min
Serves
12
Level
Easy
Free recipe Jump to method

In Argentina, chimichurri is a loose, oily sauce rather than a pureed green paste, and it tastes better after a night in the refrigerator. Blooming the garlic, oregano and chili flakes in vinegar and a splash of hot water for 10 minutes softens their raw edge before the oil goes in. Chop the parsley by hand; a food processor bruises it into mush. Spoon it over grilled short ribs, chorizo, morcilla or roast chicken. Kept under a layer of oil, it lasts a week.

Method

  1. Combine the vinegar, hot water, salt, garlic, oregano and pepper flakes in a 16-ounce jar and let steep for 10 minutes.

  2. Meanwhile, chop the parsley leaves by hand with a sharp knife until they look like fine confetti.

  3. Add the parsley, diced bell pepper and black pepper to the jar, then pour in the olive oil until everything is submerged.

  4. Stir well, seal the jar and refrigerate for at least 2 hours, ideally overnight.

  5. Take the jar out 30 minutes before serving so the oil turns fluid again. Stir and spoon generously over the grilled meat.

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Baby potatoes and asparagus sharing the grill

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