The Best Argentinian Chimichurri Sauce Recipe You’ll Ever Try

Imagine jetting off to Argentina on a quest for the best Argentinian chimichurri sauce. Well, I’ve saved you the airfare. I was fortunate enough to dine at the renowned 1884 restaurant in Mendoza, owned by Michelin-starred chef Francis Mallmann. The highlight? His chimichurri sauce, generously drizzled over a perfectly wood-fire grilled flank steak – an unforgettable culinary experience. While traditionally paired with steak, this vibrant sauce is a versatile wonder, elevating grilled fish, vegetables, and chicken alike. Crafted from fresh herbs, garlic, and olive oil, it’s an indispensable addition to your Mediterranean Diet arsenal. Bold claim alert: I believe my version outshines even Mallmann’s – stay tuned to find out why.

Now, picture this: after a day spent exploring the world’s most breathtaking waterfalls at the border of Argentina, Brazil and Paraguay, you settle down to a simple, wholesome meal. Grilled fish and vegetables, transformed by a drizzle of this emerald-hued, flavor-packed sauce. Welcome a culinary adventure in your kitchen!

What is Chimichurri?

Chances are, you’ve come across chimichurri sauce before. But what exactly is chimichurri? Originating from Argentina, chimichurri sauce is a flavorful condiment commonly served with grilled meats. It’s made with a mix of either fresh or dried herbs and spices including raw garlic, parsley (curly or flat leaf), red pepper flakes, oregano, and sometimes cilantro. The sauce also includes an oil, typically extra-virgin olive oil, and a tangy acid such as vinegar (red or white wine vinegar). This vibrant herbaceous sauce enhances the flavor of any dish, offering a zesty, tangy, and slightly spicy taste.

Its history is rooted in Argentinian and Uruguayan cuisines. While the exact origin of the name “chimichurri” is unclear, there are several theories. Some linguists believe it derives from the Basque’s term “tximitxurri” (meaning “a mixture of several things in no particular order”), while others attribute it to the Quechua, an Indigenous population in Argentina. Another theory suggests that it was named after Jimmy McCurry, an Irish immigrant in 19th century Argentina who is often credited with creating the sauce. Regardless of its name’s origin, this iconic sauce was initially mixed by gauchos, or cowboys, who used it to flavor their meat cooked over open fires.

There’s really no such thing as one original authentic chimichurri recipe, as it varies among cooks. Much like Mexican salsas, it comes in different versions like green chimichurri and red chimichurri and continues to be a beloved condiment around the world.

Argentinian Chimichurri Sauce Ingredients

• Parsley: This is the base of any chimichurri sauce. It adds a fresh, grassy flavor and is packed with vitamins A, C, and K.
• Oregano: Oregano lends a slightly bitter, peppery flavor to the sauce. It’s also a good source of antioxidants and vitamin K.
• Garlic: Brings a robust pungency that complements the herbs beautifully. It’s also known for its health benefits, including its potential to boost immunity.
• Olive oil: Adds richness and smoothness, delivering heart-healthy monounsaturated fats.
• Red wine vinegar: This adds a tangy kick, balancing the richness of the oil and the freshness of the herbs. Vinegar also aids digestion.
• Salt: Enhances flavors and acts as a preservative.
• Red pepper flakes: These add a subtle heat. They’re also a great source of antioxidants and can boost metabolism.

Making Chimichurri

Making this Argentinian Chimichurri Sauce is as simple as measuring, chopping and combining all the ingredients.

1. Place parsley, oregano, and minced garlic in a food processor, blending until finely shredded. Remember to scrape the sides as needed. You can also do this by hand if you prefer (more on that below).
2. In a bowl, combine red wine vinegar, salt, and red pepper flakes, stirring until the salt dissolves.
3. Add the chopped parsley mix to the bowl.
4. Pour in olive oil and thoroughly combine.

For a detailed step-by-step guide, see the full recipe below.

Why is this the Best Chimichurri Sauce Recipe?

Drawing from a pool of authentic chimichurri recipes, I’ve made three subtle yet significant alterations to the traditional formula, leading to a sauce that, in my humble opinion, surpasses the original.

• Classic recipes suggest a whole tablespoon of red pepper flakes. That’s a serious fiery kick! If you’re a spice enthusiast, go for it! But if you’re a bit cautious, start small. I find that 1/4 teaspoon we use in this recipe provides just enough heat to balance the freshness of the herbs.
• Among traditional Argentinian chimichurri recipes, many – including that of Francis Mallmann himself – call for a brine salted with an entire tablespoon of salt. My personal twist? I leave it out altogether. The result: a sauce that’s far more robust in flavor. Here’s why – water is primarily needed when you’re working with dried herbs or garlic, as it aids their blooming process. Using a full tablespoon of red pepper flakes? Add a tablespoon or two of water to help them plump up nicely. If your sauce feels too thick, a splash of water will get it to your preferred consistency. Plus, skipping the salted water is a simple, effective way to bring down the sodium content of this recipe. Remember, taste is king – always give your sauce a try before making any adjustments to the saltiness.
• Purists will advise you against using a food processor to prepare your herbs and garlic for chimichurri. They advocate for hand-chopping, which gives you a coarser, chunkier texture. But hey, cooking is personal, right? I’m all about that smoother, finer texture, and a food processor does the trick for me. But remember, there’s no right or wrong here – it’s all about what works for you and your palate!

Recipe Tips and Substitutions

• You can use dried oregano as a substitute for fresh.
• Feel free to add some fresh cilantro or mint leaves for a different flavor profile.
• Adjust the spice level to your taste by increasing or reducing the amount of red pepper flakes.
• Chop herbs and garlic by hand if you don’t have a food processor. While this is more traditional, it will result in a coarser, chunkier texture.

Serving Suggestions

While traditionally served with beef in Argentina, this versatile sauce pairs beautifully with grilled or roasted fish, vegetables, or chicken. It also makes a fantastic addition to grains or beans for a vegan meal. Or, mix it into hummus for a unique, flavorful dip.

Storage Recommendations

Store your chimichurri sauce in an airtight container in the refrigerator. It will stay fresh for up to one week. It can also be frozen. Bring to room temperature and stir well before serving, as the oil will solidify in the refrigerator.

Try our Argentinian chimichurri sauce today! Packed with fresh ingredients and bursting with vibrant taste, it’s the best chimichurri recipe you’ll ever come across!

More Delicious Recipes

Italian Salsa Verde

Spicy Cilantro and Parsley Green Sauce (zhug)

Pico de Gallo

Green Hummus