This Argentinian Chimichurri is made with parsley, olive oil, garlic, and red chili peppers. It is perfectly flavored for pouring over a churrasco steak or flavoring up some vegetables with a delicious taste of Argentina!
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!
My mom and I went on a trip to Argentina in 2022 to spend some time in Buenos Aires and Iguazu. Out trip was incredible, full of absolutely delicious restaurant meals and a perfect Argentinian cooking class! Per usual, I was on a mission to try all of the most famous Argentinian food, including Argentinian barbecue, which is called the “asado” in the country.
Argentina is the country with some of the largest beef eaters in the world (as opposed to India, which is the most vegetarian – see this Palak Paneer recipe for a vegetarian choice!). When we found our first Argentinian barbecue in the country, we also got our first taste of Chimichurri…. And oh my goodness, we were obsessed!
The garlicky, fresh, briney yet smooth taste of the Chimichurri complemented the steak perfectly and made for a delicious meal!
Recipe Research
We loved this Argentinian sauce so much that we ordered steak and chimichurri quite a few times throughout the week, and I came home researched and ready to make my own version.
After a few different taste tests, we finally have an Argentinian Chimichurri Recipe that I am so proud of and excited to share with you!
Try pairing it with Air Fryer Steak bites for an easy meal, and then serving it alongside this Easy Beef Empanada Recipe, Yerba Mate, and Alfajores Argentinos for a full Argentine feast!
Ingredients to Make Argentinian Chimichurri
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Parsley: Make sure to use fresh herbs, dried herbs will not work. Some Chimichurri Recipes also use cilantro, but my recipe does not.
- Red Chili Pepper: Try to find a small red chili pepper, like a Carolina Cayenne Chili Pepper. You can add more or less chili depending on your spice preference. Remove the seeds to reduce the spiciness level. You can also try adding dried chili flakes.
- Garlic: This chimichurri turns out quite garlicky. You can reduce the garlic if you’d prefer a less garlicky version.
- Dried Oregano: You can also use fresh oregano if desired
- Red Wine Vinegar: You can use lemon as a substitute
- Extra Virgin Olive Oil
- Kosher Salt: Kosher salt is recommended. If you are using table salt, use less.
- Black Pepper
How to Make this Authentic Chimichurri Recipe
Step 1: Finely chop the parsley. Spend extra time here to make sure it is very small. Mince your red peppers. Wear gloves to protect your fingers! Add the ingredients together into a bowl and mix to combine.
Step 2: Allow the chimichurri to rest for 2 hours to let the flavors blend together.
Expert Tips
- Do not use a food processor on this recipe. Take the time to chop up your herbs and flavorings by hand. It enhances the texture of the chimichurri so much!
- If you want chimichurri but also have roasted red peppers on hand, try out this Red Chimichurri that we love!
- The flavors of this recipe will get more potent overnight (notably the garlic)!
FAQs
Chimichurri is the perfect sauce to add some flavoring to any Central American recipes 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.
This spread would be wonderful on sandwiches, served with sausage (ooh maybe even these Authentic Italian Sausage and Peppers), or drizzles over potatoes. You can serve it with this Instant Pot Dulce de Leche for dinner to really round out the Argentine feast.
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. Salsa Verde is a sauce from Mexico made using tomatillos (green tomatoes), jalapenos, and cilantro.
If you tried this Argentinian Chimichurri Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Argentinian Chimichurri Recipe
Equipment
- Blender
- Box Grater
Ingredients
- 1 cup densely packed parsley, stems removed (about 1 bunch)
- 1 small red chili pepper, seeds removed for less spice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 3 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 1 tsp coarse kosher salt
- ¼ tsp black pepper
Instructions
- Finely chop the parsley until very small. Mince your red chili pepper, making sure to wear gloves to protect your fingers.
- Add all of the ingredients together in a bowl and mix to combine. Allow this to rest for at least 2 hours if able to allow the flavors to blend together.
Notes
- Parsley: Make sure to use fresh herbs, dried herbs will not work. Some Chimichurri Recipes also use cilantro, but my recipe does not.
- Red Chili Pepper: Try to find a small red chili pepper, like a Carolina Cayenne Chili Pepper. You can add more or less chili depending on your spice preference. Remove the seeds to reduce the spiciness level. You can also try adding dried chili flakes.
- Garlic: This chimichurri turns out quite garlicky. You can reduce the garlic if you’d prefer a less garlicky version.
- Dried Oregano: You can also use fresh oregano if desired
- Red Wine Vinegar: You can use lemon as a substitute
- Kosher Salt: Kosher salt is recommended. If you are using table salt, use less.
- Do not use a food processor on this recipe. Take the time to chop up your herbs and flavorings by hand. It enhances the texture of the chimichurri so much!
- If you want chimichurri but also have roasted red peppers on hand, try out this Red Chimichurri that we love!
- The flavors of this recipe will get more potent overnight (notably the garlic)!
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