Few condiments are as closely tied to Argentina as chimichurri. Bright, herby and full of character, this vibrant green sauce is a staple of Argentine cooking and the faithful companion to every asado. It's far more versatile than many visitors realise, too, and can turn grilled vegetables, roast potatoes or a simple piece of bread into something memorable.
Like many traditional foods, its appeal lies in its simplicity. Made from ingredients that often grow just outside the kitchen door, chimichurri celebrates fresh herbs, good olive oil and the pleasure of eating outdoors.
A Sauce with Mysterious Origins
Nobody can quite agree on where chimichurri came from. Some say the gauchos created it to flavour meat cooked over the fire. Others credit Basque settlers, who called a sauce "tximitxurri", meaning "a mixture of everything".
Our favourite story involves Jimmy McCurry, an Irishman who fought alongside General Manuel Belgrano in the nineteenth century. Asked to cook something different for dinner one evening, he made a herby sauce to go with the meat. "Jimmy's Curry" proved too tricky for Argentines to pronounce, and so chimichurri was born.
Whatever the truth, chimichurri is a product of the cultural melting pot that shaped modern Argentina, where Spanish, Italian, Basque and other immigrant traditions came together around the table.
Our Family's Chimichurri Recipe
Chimichurri isn't a marinade. Argentines season their beef with salt alone, and chimichurri is served alongside as a condiment. Every family has its own version, often a closely guarded secret, and this is ours.
Ingredients
2 large bunches of parsley
1 bunch of fresh oregano, plus any other fresh herbs you like
2 garlic cloves
2 tsp chilli flakes or fresh chilli (optional)
3 tbsp white wine vinegar
Olive oil
Salt and black pepper
Method
Rinse the herbs and twist off the thicker stems at the bottom.
Finely chop all the herbs. Traditionally it's just parsley and oregano, but add whatever you have.
Finely dice the garlic and mix it in with the chilli, if using. Traditional chimichurri isn't spicy, so this is up to you.
Add enough olive oil to coat all the herbs, then the vinegar. Mix well and season to taste.
Eat it fresh, or keep it in a sealed jar for up to a week - the flavour keeps developing. Top the jar up with olive oil so the herbs stay covered and it will last longer.
More Than a Sauce for Meat
Chimichurri is most often spooned over grilled beef, but in Argentine homes you'll also find it with:
Grilled vegetables
Roasted pumpkin and sweet potato
Barbecued corn
Fresh tomatoes and potatoes
Sandwiches and empanadas
Crusty bread
Its fresh acidity balances rich food and brightens simple dishes. For gardeners, it's also the perfect way to use up an abundance of parsley and oregano.
A Reflection of the Garden
Parsley grows readily across Argentina, oregano thrives in the warm climate, and garlic is a staple of many vegetable patches. Together they make a sauce that tastes of the season. Some families add fresh chilli, others prefer dried oregano or a squeeze of lemon. There is no single correct recipe - only family traditions and personal taste.
A Taste of Argentina
A bowl of chimichurri by the grill is a familiar sight at every asado, standing for hospitality, generosity and the simple pleasure of eating together. For many visitors it's their first taste of Argentina. For locals, it's something deeper - a taste of home.