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White rectangular plate with sliced medium-rare steak with chimichurri sauce.
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Traditional Argentinian Chimichurri

Course Condiment/Sauce
Cuisine Argentinian
Keyword Chimichurri
Servings 1 cup
Author David of Sunset & Sewanee

Equipment

  • measuring cups and spoons
  • Blender
  • chef knife
  • storage container with lid.

Ingredients

  • ¼ cup parsley, cleaned and chopped (Italian)
  • 4 large cloves of garlic, peeled and minced
  • 2 tbsp oregano, fresh (woody stems removed), or dried
  • 2 tbsp pepper, red, crushed
  • 4 tbsp vinegar, red wine
  • ½ cup oil, extra virgin olive oil (preferably Spanish)
  • 1 tsp salt, kosher, or sea
  • 1 tsp pepper, black ground

Instructions

Prepare the Herbs and Spices

  • Roughly chop the parsley to fit the measuring cup. If using fresh oregano, strips the flavorful leaves from the woody stems and roughly chop.
  • Peel and trim garlic cloves as needed and roughly chop.
  • Measure out the salt, black pepper, and red pepper flakes.
  • Add all of the above ingredients to a blender and add the red wine vinegar.

Process the Sauce

  • With the blender running on low, slowly add the olive oil to emulsify the sauce.
  • Serve the traditional Argentinian chimichurri at room temperature.

Storing traditional Argentinian chimichurri

  • You can store the chimichurri in a container in the refrigerator for up to a week. Alternatively, you can freeze the sauce for up to a month if you need to.