Traditional Chimichurri Sauce Recipe (Authentic Recipe)

Chimichurri is an iconic sauce from Argentine cuisine, especially loved for accompanying grilled meats, notably during the famous asados. It is a fresh and aromatic sauce, perfect for enhancing the flavors of red meats or even some grilled vegetables.

Ingredients (for about 1 cup of sauce):

1 medium bunch of fresh parsley, washed and well dried, finely chopped (about 1 cup)

1 to 2 tablespoons fresh oregano, finely chopped

3 to 4 fresh garlic cloves, pressed or finely chopped

2 green onions (scallions), finely sliced

3 tablespoons red wine vinegar

4 to 6 tablespoons neutral oil (sunflower or grapeseed oil)

Fine salt and freshly ground black pepper, to taste

Preparation

Preparing the herbs and vegetables

Thoroughly wash the parsley, oregano, and green onions to remove any impurities. Dry them completely with a clean towel or paper towels to avoid adding water to the sauce. Finely chop the parsley and oregano with a sharp knife, taking care not to crush the leaves. Slice the green onions. Press or finely chop the garlic to release all its flavor.

Mixing the dry ingredients

In a bowl, combine the parsley, oregano, green onions, and garlic. Gently mix to combine evenly.

Adding the vinegar

Pour the red wine vinegar into the bowl. Stir well so that the acidity permeates all the herbs and garlic.

Incorporating the oil

Slowly add the neutral oil in a thin stream while continuously stirring to obtain a fluid and well-emulsified sauce.

Seasoning

Salt generously (about ½ teaspoon, adjust to taste) and pepper to your liking. Chimichurri should be well-seasoned but not too salty.

Resting time

Let the sauce rest at room temperature for at least 30 minutes, ideally 1 hour, before serving. This allows the flavors to blend and intensify. You can also prepare the sauce the day before and keep it refrigerated, bringing it back to room temperature before serving.

Traditional Use

Chimichurri traditionally accompanies Argentine grilled meats — steaks, ribs, sausages. It can also be used as a marinade before cooking or as a condiment for grilled vegetables.

Important Tips

Do not use a blender or food processor to avoid heating or crushing the herbs; the sauce should keep its natural texture.

Use a neutral oil; although extra virgin olive oil is popular elsewhere, it is rarely used in the traditional recipe to avoid masking the freshness of the herbs.

Oregano should be fresh to respect the traditional recipe.

No addition of chili, lemon juice, or other non-traditional ingredients.

Reliable Sources

Cocina Argentina, María Rosa Gallo (Solar Editions, 1994) — Classic reference on Argentine gastronomy, including the traditional chimichurri recipe.

The Food of Argentina, Maria Guinand (2001) — Detailed descriptions and authentic recipes.

Articles from Revista Cocina (Argentina) and culinary documents on traditional asados.

Testimonials and demonstrations by Argentine chefs specializing in regional cuisine.