Authentic Chimichurri from Uruguay & Argentina

This vibrant, authentic chimichurri sauce brings the bold flavors of Uruguay and Argentina right to your table. Perfect for elevating any grilled meat from ordinary to extraordinary, this traditional condiment has been a staple at South American barbecues for generations and delivers a perfect balance of herbs, garlic, and subtle heat.

I first made this chimichurri when hosting an Argentine asado BBQ party, and my guests were fighting over the last spoonfuls. Now I keep a jar in my refrigerator at all times because it transforms even the simplest grilled chicken into something spectacular.

Ingredients

• Fresh parsley: Finely chopped, provides the herbaceous foundation essential for authentic flavor
• Red wine vinegar: Offers acidity that balances the oil and cuts through fatty meats
• Olive oil: Creates the silky base that carries all the flavors
• Fresh garlic: Minced or finely chopped, delivers robust flavor; use only fresh for best results
• Red chilies: Deseeded and finely chopped, add gentle heat; use small ones for authentic flavor
• Dried oregano: Brings earthy notes that complement the fresh parsley
• Coarse salt: Enhances all flavors; opt for sea salt if available
• Freshly ground black pepper: Adds subtle warmth and depth

Step-by-Step Instructions

Prepare the Ingredients:

Begin by finely chopping the parsley using a sharp knife for even pieces rather than a food processor which can bruise the herbs. Mince the garlic cloves until they are very fine but not pureed. Carefully deseed the red chilies before finely chopping them to control the heat level.

Combine the Base:

In a medium bowl pour the olive oil and red wine vinegar. The ratio is important for authentic flavor with the oil forming the primary base. Whisk briefly to create a temporary emulsion that will help distribute the herbs evenly.

Add the Aromatics:

Add the finely chopped parsley, minced garlic, and chopped chilies to the oil mixture. The fresh ingredients should be as finely chopped as possible to release their essential oils and flavors. Sprinkle in the dried oregano, coarse salt, and freshly ground pepper.

Rest and Develop:

Stir all ingredients thoroughly to ensure even distribution. Allow the mixture to sit undisturbed for 5 to 10 minutes at room temperature. This resting period is crucial as it allows the herbs to release their oils and the flavors to meld together. For even more developed flavor, refrigerate for 2 hours or more before serving.

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My favorite part of this chimichurri is the surprising heat from the chilies that builds slowly as you eat. When my Argentinian friend first taught me this recipe, he insisted on hand chopping everything using his grandmother's technique saying the knife releases the oils differently than a processor ever could.

The Art of Serving Chimichurri

Traditional Argentine and Uruguayan grill masters never use chimichurri as a marinade. Instead, they baste the meat during the final minutes of cooking, allowing the heat to slightly wilt the herbs and release their aromatic compounds. For the ultimate experience, serve additional chimichurri on the side in a small bowl, allowing each guest to spoon the vibrant sauce over their hot grilled meats according to their preference. The contrast between the charred, smoky meat and the bright, garlicky sauce creates a flavor explosion that defines South American barbecue.

Storage and Freshness

Chimichurri sauce will maintain peak flavor for up to 24 hours in the refrigerator, stored in an airtight container. While some recipes claim longer storage times, true Argentine chimichurri is prized for its freshness. After 24 hours, the parsley begins to lose its bright color and vibrant flavor. The garlic notes also intensify over time, potentially overpowering the delicate herb balance. For the best experience, make smaller batches more frequently rather than one large batch. If you must store it longer, consider leaving out the garlic and adding it fresh just before serving.

Adjust to Your Taste

The beauty of chimichurri lies in its adaptability to personal preference while maintaining its authentic character. For milder palates, reduce the chili amount by half or remove all seeds and membranes. Heat lovers can increase the chili or add a pinch of red pepper flakes for extra fire. Some regions in Argentina add a small amount of fresh oregano alongside the dried variety for complexity. You might also adjust the vinegar slightly for more or less tanginess depending on what you're serving it with. Remember that the flavors intensify as the sauce rests, so taste and adjust after the initial resting period.

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This traditional recipe transforms any meal into a flavorful, authentic South American experience in minutes.

Frequently Asked Questions

→ What is the difference between Uruguayan and Argentinian chimichurri?

While both countries claim chimichurri as their own, the versions are very similar. The main difference is that Uruguayan chimichurri sometimes includes a touch of lemon juice in addition to the red wine vinegar, while Argentinian versions may include more oregano. Both are equally authentic and delicious.

→ How long does homemade chimichurri last?

Freshly made chimichurri can be refrigerated for up to 24 hours for optimal flavor. If stored in an airtight container in the refrigerator, it can actually last up to 2-3 weeks, though the parsley may darken and the flavors will intensify over time.

→ Can I use dried herbs instead of fresh in chimichurri?

Fresh parsley is essential for authentic chimichurri as it provides the vibrant color and flavor that defines the sauce. While dried oregano works well, dried parsley would not create the same bright, fresh result that makes chimichurri special.

→ Is chimichurri spicy?

Traditional chimichurri has a mild to moderate heat level from fresh red chilies. You can easily adjust the spiciness by adding more chilies for extra heat or removing the seeds and membranes (or reducing the amount) for a milder version.

→ What can I serve with chimichurri besides grilled meats?

While chimichurri is perfect with grilled steak and chicken, it's also delicious drizzled over roasted vegetables, fish, eggs, as a sandwich spread, stirred into soups, tossed with pasta, or used as a marinade for tofu. It also makes an excellent salad dressing when added to greens.

→ Can chimichurri be frozen?

Yes, chimichurri freezes well. Pour it into ice cube trays, freeze, then transfer the cubes to a freezer bag. This way, you can thaw just what you need. Frozen chimichurri keeps its flavor for up to 3 months.