Authentic Argentine Chimichurri Sauce Recipe

Ingredients

  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Steps and instructions

  1. Start by finely chopping the fresh parsley and mincing the garlic cloves.
  2. In a separate bowl, combine the chopped parsley, minced garlic, dried oregano, crushed red pepper flakes, sea salt, and freshly ground black pepper.
  3. Stir in the red wine vinegar and the extra-virgin olive oil until all the ingredients are well mixed.
  4. Let the chimichurri sauce sit for a few minutes to allow the flavors to meld together. For best results, let it sit for 2 hours before serving.
  5. Store the chimichurri sauce in the refrigerator in an airtight container if not being used immediately. It can be stored for up to 2 weeks.

Tools for making

  • Cutting Board - Used for chopping the fresh parsley and mincing the garlic.
  • Knife - Required for chopping the fresh parsley and mincing the garlic.
  • Bowl - Used for mixing and combining the ingredients of the chimichurri sauce.
  • Measuring Cups and Spoons - Needed to accurately measure the ingredients.
  • Whisk or Spoon - Used to stir and mix the ingredients together.
  • Container - An airtight container to store the chimichurri sauce in the refrigerator.

Recipe variations

  • Add a squeeze of fresh lemon juice for a tangier flavor.
  • Include fresh cilantro along with the parsley for a more vibrant herb flavor.
  • For a spicier chimichurri, increase the amount of crushed red pepper flakes or add a diced jalapeno pepper.
  • Replace the red wine vinegar with white wine vinegar or apple cider vinegar for a different acidity level.
  • Experiment with different herbs such as basil, mint, or thyme to create unique flavor profiles.
  • For a creamier chimichurri, blend the ingredients together in a food processor or blender until smooth.
  • Add a tablespoon of honey or maple syrup to balance the flavors and add a touch of sweetness.

Recipe overview

Chimichurri is a vibrant and tangy sauce originating from Argentina, often used as a marinade or a delightful accompaniment to grilled meats. This recipe yields a beautifully green, garlicky, and slightly spicy sauce, with an irresistible blend of fresh parsley, garlic, oregano, and fiery red pepper flakes. The extra-virgin olive oil and red wine vinegar bring the flavors together and give the sauce its unique consistency. It's a simple and quick-to-prepare condiment that's guaranteed to elevate your barbecue or steak dishes. Enjoy it immediately or store it in the fridge - it only gets better as the flavors meld together.

Common questions

  1. Can I use dried parsley instead of fresh parsley?
  2. No, it is best to use fresh parsley for this recipe as it provides a vibrant and fresh flavor to the chimichurri sauce.
  3. Can I use other types of vinegar instead of red wine vinegar?
  4. Yes, you can substitute red wine vinegar with white wine vinegar or apple cider vinegar if desired.
  5. Is there a substitute for the dried oregano?
  6. If you don't have dried oregano, you can use dried thyme or dried basil as a substitute.
  7. Can I adjust the amount of crushed red pepper flakes?
  8. Yes, you can adjust the amount of crushed red pepper flakes according to your preferred level of spiciness. Add more for a hotter sauce or reduce the amount for a milder flavor.
  9. How long can I store the chimichurri sauce?
  10. You can store the chimichurri sauce in the refrigerator, in an airtight container, for up to 2 weeks.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting board will be needed for chopping the fresh parsley and mincing the garlic cloves.
  • Knife - A sharp knife will be necessary for finely chopping the parsley and mincing the garlic cloves.
  • Bowl - A mixing bowl to combine all the ingredients and allow them to blend together.
  • Whisk - A whisk or fork can be used to stir the ingredients together until well mixed.
  • Airtight Container - An airtight container is recommended for storing the chimichurri sauce in the refrigerator.

Origin stories

Originating from the pampas of Argentina, chimichurri is a sauce that's as wild and vibrant as the gauchos themselves. It's said that the name chimichurri came from "Jimmy McCurry", an Irishman who is believed to have first prepared the sauce. He was said to be involved in the 19th century wars for independence in the region, fighting alongside the natives. However, the locals had trouble pronouncing his name, and thus, "Jimmy McCurry" gradually transformed into "chimichurri". This tangy, verdant sauce is now a staple for any Argentinian barbecue and is most commonly served with grilled beef.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.