Argentine Chimichurri Sauce is a vibrant and herbaceous condiment that originates from Argentina, enhancing grilled meats with its robust flavors. Composed of finely chopped parsley, garlic, oregano, and red pepper flakes, the sauce is then blended with olive oil and vinegar, creating a zesty and aromatic infusion. This bright green sauce is a quintessential accompaniment to Argentine barbecues, or asado, providing a burst of freshness and tangy complexity that beautifully complements the charred and savory notes of grilled meats. Argentine Chimichurri adds a lively and authentic touch to the dining experience, showcasing the bold and flavorful traditions of South American cuisine.
Chimichurri is one of our favorite sauces and marinades, and we’ve almost always got a mason jar of it front and center in the fridge. It’s built for steak, but we love it just as much as a salad dressing or marinade for chicken or shrimp.
Argentine Chimichurri Sauce
- 1 cup extra virgin olive oil
- 3/4 cup red wine vinegar
- 1 tbsp crushed red pepper flakes
- 2 tbsp Gustus Vitae Garlic Basil Sea Salt
- 1 medium bunch parsley
- 1 medium bunch cilantro
- 1 lemon
- 2 tbsp oregano
- 5 cloves garlic
- 1 shallot
- 1 Fresno pepper
- 1 jalapeño pepper
- In a large mixing bowl, whisk together olive oil, vinegar, the juice of one lemon, Crushed Red Pepper Flakes, Garlic Basil Sea Salt, and dried Oregano.
- Rinse and pat dry parsley and cilantro. Chop off and discard bottom stems, and finely chop leaves & stems, before adding to the mixing bowl.
- Peel and finely mince garlic and shallot, again adding to the bowl.
- Remove stems and seeds from peppers, mince, and add to bowl, before thoroughly washing your hands.
- Use a spoon to mix everything together, then pour off into a mason jar, seal, and refrigerate. It's ready to use now, but best after a day or two resting in the fridge.