RECIPE: Argentine Chimichurri Sauce

People & Culture

RECIPE: Argentine Chimichurri Sauce

Perfect on grilled meats, Argentine Chimichurri Sauce is a tasty marinade made from fresh herbs, garlic, and vinegar. It also makes a great accompaniment for rice, beans, bread, or anything else that needs a bit of flavour and tang.

In Argentina, where grilling meats (known as asado) is an art form, you’re sure to find chimichurri sauce either used as a marinade during grilling, or as a topping.

Argentine Chimichurri Sauce is versatile. You can add a variety of ingredients such as cilantro, red pepper, or tomatoes, to the basic recipe below.

This must-try sauce will stay about a week refrigerated, and is perfect for summer barbecuing… although you will find many uses for it all year round.

Gaucho in Argentina
Gaucho and horses in Buenos Aires
Obelisk of Buenos Aires, centre of the city, Argentina
Obelisk of Buenos Aires, centre of the city, Argentina


  • 2 cups packed fresh Italian parsley, very finely chopped
  • 1/4 cup packed fresh oregano leaves, very finely chopped (or 4 teaspoons dried oregano)
  • 4 medium garlic cloves, finely chopped or minced
  • 1 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (to taste)


  1. In a large glass bowl, combine the parsley, oregano, and garlic, and mix well.
  2. Add the olive oil and vinegar. Stir. Add salt, pepper, and red pepper flakes to taste.
  3. Store in the refrigerator, in an airtight container, until ready to use (at least 2 hours before).

NOTE: If you would prefer a finer texture, add the fresh ingredients to a food processor and lightly pulse.