Chimichurri (Argentina)


This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Chimichurri (Argentina)


    • 2 garlic cloves, finely minced
    • 1 teaspoon coarse salt
    • 1/2 cup chopped fresh parsley ( about 1 small bunch)
    • 1/4 cup water
    • 2 green onions, finely chopped
    • 1 tablespoon red pepper, finely diced
    • 1 tablespoon dried oregano
    • 1 tablespoon paprika
    • 1 teaspoon bay leaf, very small flakes (laurel)
    • 1 teaspoon fresh ground black pepper
    • 1/4 cup red wine vinegar
    • 1/4 cup olive oil


Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.

In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.

Add vinegar to bowl and let sit another 30 minutes.

Add oil, cover, and refrigerate overnight to allow flavors to develop.

Makes 1 cup.

4 thoughts on “Chimichurri (Argentina)

  1. I made this to go with Marinated Grilled Skirt Steak. A perfect combination. I’d like to mix cilantro with the parsley next time. Thanks for sharing! Made for Culinary Quest Summer 2014.


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