Looking for a real deal authentic chimichurri recipe? Well, look no further!Jump to Recipe
The internet is awash with "traditional" and "authentic" recipes for chimichurri. It's really difficult to discern what is authentic and true to the heritage of a dish these days.
Before I got my chimichurri 101 certificate (more like a scolding by my partner), I used to think that chimichurri was just a green sauce made with herbs, oil and vinegar to put on meat.
Traditional chimichurri includes flat leaf parsley, olive oil, vinegar, garlic, hot peppers and salt and pepper. I've seen variations that include cilantro, onions, scallions and even cumin. Basically that's a salsa verde and not a chimichurri.
This recipe follows the authentic Argentinian method. However, I just had to also include some of the homegrown perennial oregano that is now growing and thriving in the front yard. If you're looking to grow more herbs yourself, make sure to check our my post on which herbs to grow to save money and reduce food waste.
What do you need to make this authentic chimichurri?
This recipe really comes together in no time. It does not require any fancy equipment. Just a chopping board, a sharp knife and a mason jar or glass bottle.
Because this recipe includes vinegar, it is important to use a non reactive bowl and non reactive storing vessel (mason jars are ideal).
- Flat Leaf Parsley. Do not use curly parsley for this recipe. I don't know why anyone would use curly parsley for anything.
- Garlic cloves
- Hot peppers: You can use crushed red chili flakes, but you can also use fresh red hot chilis
- Olive Oil: I use Extra Virgin olive oil but you can use a standard olive oil.
- Red wine vinegar
- Oregano. Traditionally dried oregano is used. If I have fresh homegrown oregano growing in the garden then I will use some of it as well.
- Salt and pepper to taste
How to enjoy this chimichurri
Traditionally, chimichurri is used on grilled steak (hanger steak, skirt stake or even filets). Argentina is famous for the Asado (the technique and the social event of having or attending a barbecue in South America).
Chimichurri can also be used on a range of other proteins and vegetables like:
- Grilled zucchini and eggplant
- Grilled tofu and other meat alternatives
Hand Chopped Chimichurri Sauce
- ½ cup Flat Leaf Parsley - Note: Curly parsley does not work for this recipe
- 3 Garlic Cloves
- 2 Hot peppers (fresh) - more or less to taste
- ½ cup Extra Virgin Olive Oil
- 3 tablespoon Red Wine Vinegar
- 1 tablespoon Dried Oregano - or 2 tablespoon fresh oregano
- Salt and pepper to taste
- Chop parsley, garlic and peppers and add to a bowl. Chop as finely or as coarsely as you desire.
- Add dried oregano or chopped fresh oregano.
- Add olive oil and vinegar.
- Mix well and season with salt and pepper. Transfer to a mason jar or glass bottle.
- Use right away or let it rest in the refrigerator for a day before using. Note: Oil may harden in the fridge. Let the jar or bottle rest on the counter for an hour before using so that the oil can liquify, if necessary.