• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » South America » Argentina » Argentinian Chimichurri Recipe

    Argentinian Chimichurri Recipe

    Published on Oct 27, 2018 Modified: Aug 9, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Chimichurri Recipe Pinterest Image

    Chimichurri is a savory Argentinian sauce made from parsley, olive oil, garlic, and, in the case of this recipe, carrots! It can be used as a marinade for meats, dressing on potatoes, or sauce on a sandwich.

    Brown bowl filled with chimichurri

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    I absolutely loved making this Argentinian Chimichurri Sauce. It was so easy to throw together and it was so tasty! Plus, it opened the doors to be able to make so many more delicious foods from Southern and Central America.

    This Chimichurri recipe is refreshing and delicious! The parsley in this recipe gives a nice, fresh taste and feel to any of the dishes that you make!

    What is Chimichurri Sauce Made Of?

    Parsley
    Carrot
    Garlic
    Water
    Oregano
    Extra virgin olive oil
    White vinegar
    Kosher salt
    Pepper

    How to Make Argentinian Chimichurri

    Add all ingredients except olive oil to the blender and course briefly.

    Put blender on constant speed and add oil in a thin stream until fully combined.

    Put Chimichurri in a jar and chill in the fridge… When the olive oil heats up during blending, it will have a much stronger taste than normal. As the oil cools, the flavor will relax and becomes more desirable.

    Remove Chimichurri from fridge to thaw before using.

    What is the Difference Between Pesto, Salsa Verde, and Chimichurri?

    I understand where this question comes from, but there’s actually quite a significant difference between the three!

    All three sauces, Pesto, Salsa Verde, and Argentinian Chimichurri, are green sauces made with fresh herbs or vegetables.

    Pesto originated in Italy and sports a base of basil blended with olive oil. In contrast to Argentinian Chimichurri, pesto also has pine nuts or walnuts blended into the sauce to thicken it up.

    To make salsa verde, a Mexican sauce, you blend green tomatoes with cilantro and serrano peppers.

    Parsley makes up the base of Argentinian Chimichurri. This recipe also has carrots blended up into the mixture to thicken the sauce!

    You can make all three sauces very easily by simply pulsing them in the blender.

    What Foods Go Well with Argentinian Chimichurri?

    Chimichurri is the perfect sauce to add some flavoring to any Central or South American food!

    There are plenty of ways to use your Argentinian Chimichurri, including with Beef Empanadas, Churrasco Steak Sandwiches from Chile, or even these Grilled Vegetables with Chimichurri Sauce.

    What Does Chimichurri Taste Like?

    The herbs, like parsley and oregano, in this recipe give it a fresh taste. Some people say that it taste vaguely reminiscent of grass (but in a good way, I promise!).

    If you make this recipe at home, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. Don’t forget to also leave a comment on this post letting me know what you thought!

    If you liked this recipe, make sure to check out the other recipes on my site that you I think you’ll like just as much:

    • Beef Empanada Recipe
    • Churrasco Steak Sandwich
    • Dulce de Leche in the Instant Pot
    • Alfajores
    • Cuba Picadillo in the Instant Pot
    • Chinese Sweet and Sour Sauce
    Chimichurri Recipe Pinterest Image
    Chimichurri Sauce

    Argentinian Chimichurri

    An Argentinian sauce made from parsley, olive oil, garlic, and vinegar. The flavors in this recipe are amplified by the addition of carrot as well!
    5 from 1 vote
    Print Pin Rate
    Course: dressings, Sauces
    Cuisine: argentina, argentinian
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Servings: 0.25 cups
    Calories: 1964kcal
    Author: The Foreign Fork

    Ingredients

    • 1 bunch of parsley stems removed
    • ¼ cup carrot grated or shredded
    • 2 tbsp chopped garlic
    • ¼ cup water
    • ½ tsp oregano
    • 1 cup extra virgin olive oil
    • 5 tbsp white vinegar
    • kosher salt
    • pepper

    Instructions

    • Add all ingredients except olive oil to the blender and course briefly.
    • Put blender on constant speed and add oil in a thin stream until fully combined.
    • Put chimichurri in a jar and chill in the fridge… When the olive oil heats up during blending, it will have a much stronger taste than normal. As the oil cools, the flavor will relax and becomes more desirable.
    • Remove chimichurri from fridge to thaw before using.

    Notes

    Recipe copyright The Foreign Fork. For personal or educational use only.

    Nutrition

    Serving: 1serving | Calories: 1964kcal | Carbohydrates: 9g | Protein: 1g | Fat: 216g | Saturated Fat: 30g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 158g | Sodium: 34mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5449IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Red Chimichurri
      Red Chimichurri
    • Italian Salad Dressing Recipe (Homemade)
      Italian Salad Dressing Recipe (Homemade)
    • Homemade Pizza Sauce Recipe
      Homemade Pizza Sauce Recipe
    • Instant Pot Polenta (with Cheddar Cheese and Herbs!)
      Instant Pot Polenta (with Cheddar Cheese and Herbs!)
    « Beef Empanada Recipe from Argentina
    Argentinian Alfajores: Inspiration in Barcelona »

    Sharing is caring!

    47 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Substitute for Italian Herbs

    Italian Dessert Recipes

    Italy: Recipes, Background and Culture

    Israel: Introduction, Recipes, Background and Culture

    Authentic Italian Sausage and Peppers Recipe

    Easy Tiramisu Recipe

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    47 shares