Authentic Chimichurri (Argentine Style)

You need fresh parsley, dried oregano, garlic, red chilli flakes, red wine vinegar, olive oil, salt, and black pepper. A squeeze of lemon juice is optional for extra freshness.

Simply reduce or omit the red chilli flakes. You can also add a little extra olive oil to mellow the heat.

You not only can, you should. Making it at least a few hours or a day in advance is ideal. This allows the dried oregano to fully rehydrate and the flavours to develop properly. The 30-minute rest is the bare minimum for flavour development.

Yes! Authentic chimichurri contains no meat, dairy, or animal products. It’s naturally vegan and vegetarian, and gluten-free.

Beyond its destiny with grilled steak (asado), it’s incredibly versatile. Use it as a marinade for chicken or shrimp, a dressing for roasted vegetables or potato salad, a sandwich spread, a swirl into soups, or a topping for grilled fish and eggs.

Let it rest. The 30-minute minimum rest allows the vinegar to mellow and the flavours to marry. If it’s still too sharp after an hour, balance it by whisking in an extra tablespoon or two of olive oil. Next time, you can reduce the vinegar slightly, but remember it’s meant to be a punchy condiment.

Stored in a clean, airtight jar in the fridge, it will last for 2-3 weeks. For best preservation, press a piece of cling film directly onto the surface before sealing, or top it with a thin layer of olive oil. The flavour matures and the garlic mellows over the first few days.

Chimichurri is a classic Argentine sauce made from fresh herbs, garlic, olive oil, and vinegar. It’s typically served with grilled meats like steak, but also works well with chicken, fish, or roasted vegetables.

A processor makes a paste, not a sauce. The authentic texture is a loose, rustic chop where you can see distinct flecks of parsley and garlic. This ensures a vibrant, fresh mouthfeel. The processor also bruises the herbs and can make the oil bitter. The 5 minutes of chopping are worth it.

Authentic Argentine chimichurri uses dried oregano for its concentrated, earthy flavour that stands up to the vinegar. If you only have fresh, use triple the amount (about 6 tablespoons, finely chopped), but note the flavour will be brighter and less traditional.

It’s a common modern addition. The traditional base gets its acidity from red wine vinegar alone. Adding a touch of lemon juice brightens it further, which some prefer, especially for poultry or fish. For the most authentic taste, try it without first, then add lemon to half the batch to compare.

Yes, that’s completely normal and authentic. Chimichurri is a loose vinaigrette, not a stable emulsion. Simply give it a good stir with a fork or a quick shake of the jar before serving. Do not try to over-blend it to keep it combined.

Yes, exceptionally well. Freeze it in an ice cube tray, then transfer the cubes to a freezer bag. Thaw cubes overnight in the fridge as needed. The texture of the herbs softens slightly, but the vibrant flavour remains perfectly intact for months.

White wine vinegar is the closest acceptable substitute. Do not use balsamic (too sweet) or distilled white vinegar (too harsh). In a true pinch, you could use a combination of lemon juice and a touch of water, but you’ll lose the characteristic tang.