Authentic Argentinian chimichurri is fresh parsley, garlic, red wine vinegar, oregano, chilli flakes, and olive oil. No blender, no cooking, 10 minutes of chopping. Rest for at least 30 minutes before serving. Keeps in the fridge for up to 2 weeks.
This is Pedro's chimichurri recipe, the same one we use at Argentum for markets and catering. It's the version his family made in Argentina. No fancy substitutions, no coriander, no lime.
What chimichurri actually is
Chimichurri is Argentina's national sauce. It's uncooked, punchy, sharp with vinegar, herbaceous with parsley and oregano, and warm with garlic and dried chilli. Served with grilled meat (asado), sausages (choripan), and, most importantly, with empanadas.
It is not pesto. It is not salsa verde. It should not be blended smooth. It should be finely chopped and slightly loose, with visible flecks of herb.
The recipe (makes about 1 cup, 250ml)
Ingredients
- 1 large bunch fresh flat-leaf parsley (Italian parsley), stems removed, finely chopped (about 1 cup packed after chopping)
- 6 to 8 cloves garlic, peeled and very finely chopped (do not crush or use a press)
- 2 tablespoons dried oregano
- 1 to 2 teaspoons dried red chilli flakes (aji molido if you can find it)
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup (125ml) extra virgin olive oil
- 2 tablespoons water
Method
- Finely chop the parsley. Remove the tough stems, keep the soft ones. Chop with a sharp knife on a large board. Fine, but not paste.
- Finely chop the garlic. No garlic press. Pressed garlic goes bitter and dominates. Chopped garlic distributes evenly.
- Combine in a glass jar or bowl. Add parsley, garlic, oregano, chilli flakes, salt, and pepper. Stir.
- Add vinegar and water. Stir until the salt dissolves.
- Pour in olive oil. Stir gently. The mixture should be loose and pourable, not thick.
- Rest. Cover and rest at room temperature for at least 30 minutes, ideally 2 hours. This is when the flavour builds. Rushing it gives you raw garlic and unbalanced vinegar.
- Taste and adjust. More salt if flat, more vinegar if too oily, more chilli if too mild.
Serving
Serve at room temperature in a shallow bowl for dipping. Do not serve fridge-cold, the oil solidifies and the flavour flattens. If you refrigerated it, take out 30 minutes before serving.
What to serve chimichurri with
- Empanadas (essential, especially Carnivore and Habibi Yalla)
- Grilled steak (asado)
- Grilled chicken and sausages (choripan)
- Grilled fish
- Roasted vegetables
- Bread as a dipping sauce
Storage
- Room temperature: Up to 24 hours in a sealed jar.
- Fridge: Up to 2 weeks in an airtight glass jar. Bring to room temp before serving.
- Freezer: Up to 3 months. Freeze in ice-cube trays for easy portioning.
The flavour improves for the first 2 to 3 days, then holds steady. After a week, the parsley loses freshness but the sauce is still good.
Common mistakes
- Blending it smooth. Chimichurri is a chunky, loose sauce. Blending turns it into pesto. Chop by hand.
- Using coriander. Not traditional. Coriander is Mexican salsa territory. Chimichurri is parsley.
- Skipping the rest. Fresh chimichurri tastes of raw garlic. 30 minutes minimum, 2 hours ideal.
- Too much oil. The sauce should be loose but not oily. If it looks like olive oil with bits floating, add more vinegar and water.
- Using a garlic press. Makes the garlic bitter and dominant. Chop finely with a knife.
- Serving fridge-cold. Oil solidifies, flavour dies. Bring to room temperature first.
Variations (with caveats)
Traditional chimichurri is verde (green). There is one variation:
Chimichurri rojo
Add 1 tablespoon smoked paprika and 1 diced red capsicum. Slightly less traditional but common in northern Argentina.
Do not add: lime juice, cilantro, avocado, mint, honey. Those are Latin American cousins, not chimichurri.
If you don't have time to make it
Pedro's chimichurri jar (200ml, $12) is the same recipe, jarred and shelf-stable until opened. We use it at markets and it's what customers ask for after they've had it once with a Carnivore empanada. Delivered across Sydney with any order.
Chimichurri and the Argentum range
Pairs best with:
- Carnivore (slow-cooked brisket, red capsicum, onion, garlic). Chimichurri is the traditional Argentinian partner for beef.
- Habibi Yalla (open-top beef, tomato, lemon, parsley). The parsley echoes the sauce.
- The Athlete (chicken with green olives and mozzarella). Cuts through the cheese.
- Patagonia (vegan). The chilli lifts the mushroom and greens.
- The Classic (three-cheese). Slightly polarising, some love it, some prefer aioli.
Full range on the product page.
Frequently Asked Questions
What is chimichurri made of?
Traditional Argentinian chimichurri is fresh flat-leaf parsley, finely chopped garlic, red wine vinegar, dried oregano, dried chilli flakes, extra virgin olive oil, salt, and pepper. No blender. No coriander. Fresh, uncooked, chunky.
How long does chimichurri last in the fridge?
Up to 2 weeks in an airtight glass jar. Bring to room temperature before serving so the olive oil loosens and the flavour opens up. The sauce improves for the first 2 to 3 days.
Can I make chimichurri in a blender?
Not recommended. Blending turns chimichurri into pesto, and it loses the loose, chunky texture that defines the sauce. Use a sharp knife and finely chop by hand. It takes 10 minutes.
What can I substitute for parsley in chimichurri?
Nothing. Parsley is the base. Coriander makes it a different sauce entirely. If your parsley is limp, use less and add fresh oregano leaves.
Is chimichurri gluten-free and vegan?
Yes. Traditional chimichurri contains no gluten, no dairy, no eggs, and no animal products. Vegan and gluten-free by default.
Can I freeze chimichurri?
Yes. Freeze in ice-cube trays for up to 3 months. Thaw at room temperature. Frozen chimichurri loses a small amount of freshness but keeps most of the flavour.
What is the difference between chimichurri and pesto?
Chimichurri is Argentinian, uncooked, chunky, sharp with vinegar and garlic, and based on parsley. Pesto is Italian, smooth, made in a blender or mortar, and based on basil with pine nuts and cheese. Different sauces.
Final word
Sharp knife, patience, 30-minute rest. Chimichurri is a 10-minute sauce that transforms every meal it touches. Bake a batch of empanadas, dip, and you'll understand why every Argentinian kitchen has a jar in the fridge.
Prefer ready-made? Pedro's chimichurri jar is $12 for 200ml, delivered across Sydney. First order? Use code FIRST5 for $5 off (minimum spend $85).
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