Authentic Argentine Chimichurri sauce
Authentic Argentine CHIMICHURRI sauce is a easy Argentinian recipe that serves 4. 120 calories per serving. Recipe by Hernan Dieguez on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $4.30 total, $1.07 per serving
Ingredients
- 1 cup Fresh Parsley (leaves only, stems removed and saved for stock)
- 4 cloves Garlic (peeled)
- 2 tsp Dried Oregano (prefer Argentine dried oregano if available)
- 1 tsp Red Chili Flakes (adjust to heat preference)
- ½ cup Extra Virgin Olive Oil (good quality, cold‑pressed)
- 2 tbsp Red Wine Vinegar (adds acidity; use a quality vinegar)
- 1 leaf Bay Leaf (split and add whole)
- ½ tsp Salt (to taste)
- ¼ tsp Freshly Ground Black Pepper (to taste)
Instructions
Separate parsley leaves from stems
Pluck the larger parsley leaves from the stems, keeping the stems for later stock use. Place the leaves in a bowl and the stems in a zip‑lock bag for freezing.
Time: PT2M
Finely chop the parsley
Roughly chop the parsley leaves, then continue chopping until they are very fine and almost paste‑like.
Time: PT5M
Grate or mince the garlic
Peel the garlic cloves and grate them using a microplane (or mince finely with the knife).
Time: PT2M
Add dried oregano
Stir the dried oregano into the parsley‑garlic mixture.
Time: PT1M
Add red chili flakes
Add half the amount of chili flakes relative to the garlic (≈1 tsp) and mix.
Time: PT1M
Add oil and vinegar (3:1 ratio)
Pour ½ cup extra‑virgin olive oil and 2 tbsp red wine vinegar over the herb mixture, stirring continuously.
Time: PT1M
Mix to a thick consistency
Stir vigorously until the sauce thickens and looks glossy.
Time: PT2M
Season with salt, pepper, and bay leaf
Add ½ tsp salt, ¼ tsp freshly ground black pepper, and the split bay leaf. Give a final quick mix.
Time: PT1M
Rest the chimichurri
Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let flavors meld.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 13g
- Fiber
- 0.5g
Dietary info: Vegetarian, Vegan, Gluten-Free
Ingredient Substitutions
- Instead of Fresh Parsley: Cilantro (will change flavor)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Dried Oregano: Mexican oregano
- Instead of Red Chili Flakes: Paprika, Cayenne pepper (½ tsp)
- Instead of Extra Virgin Olive Oil: Vegetable oil (less flavor)
- Instead of Red Wine Vinegar: Apple cider vinegar (1 tbsp)
Equipment Needed
- Chef's Knife
- Cutting Board
- Microplane (optional)
- Small Mixing Bowl
- Spoon or Whisk
Critical Steps — Do Not Skip
- Separate parsley leaves from stems to avoid bitter stems in the sauce
- Maintain the 3:1 oil‑to‑vinegar ratio for proper balance
- Allow the sauce to rest overnight for flavor development
Chef Tips from the Video
- Use fresh, flat‑leaf parsley for the brightest flavor.
- Save the larger stems for homemade stock—they add great depth.
- If you like a smoother texture, pulse the herb mixture in a food processor for a few seconds.
Troubleshooting
Sauce is too thick.
Stir in a teaspoon of lukewarm water or a little more vinegar until desired consistency is reached.
Sauce is too thin.
Add a bit more finely chopped parsley or a drizzle more olive oil; let rest to thicken.
Garlic flavor is overpowering.
Let the sauce rest longer; the garlic mellows over time. Next time reduce garlic to 3 cloves.
Storage
Refrigerator: Store in an airtight jar for up to 2 weeks.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours while serving.
Make-Ahead Tips
- Make the chimichurri a day ahead and keep refrigerated; flavors improve with time.
- Transfer to a clean jar before storing to avoid contamination.
Frequently Asked Questions
What is the cultural significance and history of Classic Argentine Chimichurri Sauce in Argentine cuisine?
Chimichurri is a hallmark of Argentine grilling culture, traditionally served with asado (barbecue) and used as a table condiment. Its origins are folk‑legendary, linked to an Irish immigrant named Jimmy Curry who supposedly created it as a substitute for Worcestershire sauce, but the exact history remains a mystery.
What are the traditional regional variations of chimichurri in Argentina?
In the Argentine Pampas, chimichurri is typically herb‑heavy with parsley and oregano, while in the north you may find added cilantro, red bell pepper, or even smoked paprika. Some provinces add a splash of lemon juice instead of vinegar for a brighter note.
How is Classic Argentine Chimichurri Sauce authentically served in Argentine households?
It is usually spooned over freshly grilled steak right before serving, but Argentines also drizzle it over grilled chicken, fish, or roasted vegetables. It is kept in a small bowl on the table so diners can add as much as they like.
During which celebrations or occasions is chimichurri traditionally enjoyed in Argentina?
Chimichurri appears at family asados, national holidays like Independence Day, and weekend barbecues. It’s a staple for any gathering centered around grilled meat.
What other Argentine dishes pair well with Classic Argentine Chimichurri Sauce?
Besides steak, chimichurri complements empanadas de carne, grilled chorizo, milanesa (breaded meat), and even simple boiled potatoes (papas al vapor). It also works as a bright topping for grilled vegetables.
What makes Classic Argentine Chimichurri Sauce special compared to other herb sauces?
Its bold garlic‑parsley base, the 3:1 oil‑to‑vinegar ratio, and the inclusion of dried oregano and red chili flakes give it a robust, slightly spicy, and tangy profile that stands up to rich grilled meats.
What are the most common mistakes to avoid when making Classic Argentine Chimichurri Sauce?
Avoid over‑blending which can turn the sauce mushy, don’t add too much vinegar at once (it can become overly sharp), and never skip the resting time—flavors need at least an hour, preferably overnight, to meld.
Why does this chimichurri recipe use a 3:1 oil‑to‑vinegar ratio instead of equal parts?
The higher oil proportion creates a richer mouthfeel and helps the sauce coat meat without dripping, while still providing enough acidity from the vinegar to balance the garlic and herbs.
Can I make Classic Argentine Chimichurri Sauce ahead of time and how should I store it?
Yes, prepare it up to 2 days in advance. Store in an airtight jar in the refrigerator; the flavor will deepen. Bring to room temperature before serving and give it a quick stir.
What does the YouTube channel Hernan Dieguez specialize in?
The YouTube channel Hernan Dieguez focuses on simple, authentic Latin American home‑cooking tutorials, often highlighting traditional Argentine dishes and practical kitchen hacks for everyday cooks.
How does the YouTube channel Hernan Dieguez's approach to Argentine cooking differ from other Argentine cooking channels?
Hernan Dieguez emphasizes minimal equipment, clear step‑by‑step explanations, and cultural storytelling, whereas many other channels focus on high‑production value or fusion twists. His style is straightforward and rooted in classic home cooking.
Last updated: September 3, 2026
