Chimichurri
Many Argentine cooks stir it together hours ahead and let it rest, so the raw garlic and chilli soften into the vinegar and oil before it ever meets the grill.
Chimichurri is an uncooked sauce of finely chopped parsley and garlic with oregano, chilli flakes, red wine vinegar and plenty of olive oil. It is spooned over grilled meat at Argentine asados and parrillas, onto choripán from street-side grills, and set out in small bowls beside the steak.
What is Chimichurri?
Chimichurri is an uncooked Argentine sauce made from finely chopped parsley and garlic, with oregano, chilli flakes, red wine vinegar, olive oil and salt. It is loose and oily rather than smooth, and the herbs stay green and visible. It is a standard companion to grilled beef at Argentine asados and parrillas, spooned over steak and sausages, served in a small bowl on the table, and spread on choripán, the grilled chorizo sandwich sold from street-side grills. It also turns up on provoleta, the grilled disc of provolone cheese.
Where the name comes from is not settled. The most commonly cited theory links it to the Basque word tximitxurri, meaning a jumble or mixture, and another suggests a variant of the Spanish chirriburri, meaning hubbub. Popular stories that it comes from an Irishman called 'Jimmy McCurry' or from English words such as 'gimme curry' are folk etymology, with no evidence behind them. What cooks do agree on is the job it does: a sharp, garlicky sauce that cuts through the fat of grilled meat, and one that needs no cooking.
How to make classic Argentine chimichurri
Ingredients
- 1 large bunch of flat-leaf parsley (about 60 g of leaves and thin stems, loosely packed)
- 4 garlic cloves, peeled
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
- 1 teaspoon dried chilli flakes, plus more to taste
- 3 tablespoons red wine vinegar
- 150 ml (about ⅔ cup) olive oil
- 1 teaspoon fine salt
- 2 tablespoons warm water (optional)
Method
- Wash the parsley and dry it very thoroughly, in a salad spinner or between clean tea towels. Wet leaves make the sauce watery and dull the flavour. Pick the leaves and any thin stems, and discard the thick stalks.
- Chop the parsley very finely with a sharp knife. Chop the garlic and the fresh oregano, if using, until they are almost a paste, and mix them with the parsley in a bowl. If you prefer a food processor, pulse in short bursts only until the herbs are coarsely chopped. Over-processing turns it into a smooth, dark purée and bruises the parsley.
- Stir in the dried oregano (if using instead of fresh), chilli flakes and salt, then add the vinegar and mix well so the salt dissolves.
- Pour in the olive oil and stir. Add the warm water if you want a looser sauce.
- Cover the bowl and leave it in the fridge for at least 30 minutes, and ideally 1 to 2 hours, so the garlic and chilli soften into the vinegar and oil. Do not rest it on the counter. Taste, then add a little more salt, vinegar or chilli if you like. Take it out of the fridge only shortly before serving, and spoon it over grilled steak, sausages or provoleta, or serve it in a bowl at the table.
Tips
- Chop by hand if you can. Hand-chopped chimichurri has a better texture and stays brighter green than a processed one, but a processor is fine if you pulse briefly.
- Dry the parsley completely before chopping. Any water left on the leaves dilutes the sauce.
- Resting helps. Freshly mixed chimichurri tastes harsh from raw garlic and vinegar; after an hour or so it mellows and the flavours join up.
- Stir the vinegar and salt into the herbs first, then add the oil, so the salt dissolves properly. Salt does not dissolve in oil.
- Storage matters. Raw garlic and fresh herbs in oil can allow the bacteria that cause botulism to grow, especially if kept warm. Do not rely on the vinegar to make it safe. Refrigerate leftover chimichurri promptly in a clean, covered container at 4 °C (40 °F) or colder, use it within 4 days of making it, and throw it away if you are in any doubt. Never store it at room temperature.
- Serve it at room temperature only briefly. Take it out of the fridge shortly before the meal and put leftovers back in the fridge within 2 hours (the usual food-safety limit for perishable food; less is better). Better still, serve a small bowl and keep the rest chilled. Throw away what has been on the table, and do not tip it back into the jar.
Regional versions
- Chimichurri rojo (red chimichurri) adds sweet or smoked paprika or finely chopped red pepper, and in some versions a little tomato, to the basic mix. It is usually a little sweeter and milder. The same storage rules apply.
- Some cooks add fresh coriander or swap part of the parsley for it, or add a little finely chopped onion or shallot. These are common home variations rather than the classic Argentine version.
- Chimichurri also works as a marinade. Rub it over steak, chicken or vegetables and leave them in the fridge for a few hours before grilling, and keep a separate portion for serving rather than reusing the marinade that touched raw meat.
- It is not the same as the Dominican chimi burger, which is a street-food sandwich with a similar name.
Questions
What is chimichurri?
An uncooked Argentine sauce of finely chopped parsley and garlic with oregano, chilli flakes, red wine vinegar, olive oil and salt, served with grilled meat.
What does chimichurri taste like?
Fresh and herby, sharp from the vinegar, with a garlicky bite and a little heat from the chilli. The oil carries it and softens the edges.
How long does chimichurri keep?
Keep it covered in the fridge at 4 °C (40 °F) or below and use it within 4 days of making it. Fresh garlic and herbs in oil must not be stored at room temperature, because of the risk of botulism, and the vinegar should not be relied on to prevent it. Discard it if it smells off, looks fizzy or cloudy, or if you are unsure how long it was left out.
Why is it called chimichurri?
Nobody knows for certain. The most commonly cited theory is that it comes from the Basque word tximitxurri, meaning a mixture or jumble. Stories about an Irishman called Jimmy McCurry or about English words such as 'gimme curry' are folk etymology and have not been supported.
Should I use fresh or dried oregano?
Both are used. Dried oregano is common in Argentine recipes and gives a stronger, more concentrated flavour; fresh is milder. Use about 1 teaspoon dried for every tablespoon of fresh.
Can you freeze chimichurri?
Yes. Freeze it promptly after making it, in small portions such as an ice cube tray, and freeze it rather than keeping it in the fridge beyond 4 days. Defrost in the fridge, use it within a day, and do not refreeze. The herbs lose some colour and texture, so it is best for marinades and cooking.
