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Argentinian Chimichurri Sauce

In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip or Picanha are never served without it.

Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute).

If you can, make the chimichurri a day before serving to give the flavors time to meld.

This would be fabulous on any grilled asado! See Picanha

Makes: 1 1/2 cups

Ingredients

2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil

Preparation

Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine.
Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

Jeffrey Cowgill June 2016 (updated 2024)

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