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.
- 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)
- In a large glass bowl, combine the parsley, oregano, and garlic, and mix well.
- Add the olive oil and vinegar. Stir. Add salt, pepper, and red pepper flakes to taste.
- 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.
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