How to make traditional Chimichurri Sauce recipe for asado
How to make traditional CHIMICHURRI SAUCE recipe for asado is a medium Argentinian recipe that serves 4. 150 calories per serving. Recipe by Chef Vivien on YouTube.
Prep: 15 min | Cook: 2 hrs | Total: 2 hrs 30 min
Cost: $5.85 total, $1.46 per serving
Ingredients
- 1 cup Fresh Parsley (packed, leaves only)
- 2 tablespoons Fresh Oregano Flowers (only the flower buds, hand‑picked if possible)
- 1/2 cup Olive Oil (extra‑virgin, cold‑pressed)
- 2 tablespoons Red Wine Vinegar (or apple cider vinegar or lemon juice as alternative)
- 4 pieces Garlic Cloves (peeled and minced)
- 1 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Smoked Paprika (adds subtle smoky depth)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Coarse Sea Salt (adjust to taste)
- 2 pieces Bay Leaves (whole, added for infusion then removed)
Instructions
Prepare Herbs
Rinse parsley and oregano flowers, pat dry, then roughly chop the parsley leaves. Set aside the oregano flowers whole.
Time: PT5M
Crush Salt and Pepper
Place coarse sea salt, black pepper, and red chili flakes into the mortar. Pound lightly with the pestle to break them up.
Time: PT2M
Add Garlic and Herbs
Add the minced garlic, chopped parsley, and oregano flowers to the mortar. Pound and grind until the mixture becomes a coarse paste.
Time: PT5M
Incorporate Spices
Stir in smoked paprika and a pinch more salt if needed. Mix thoroughly.
Time: PT1M
Add Vinegar
Pour the red wine vinegar (or chosen alternative) into the mortar and blend until fully combined with the herb paste.
Time: PT1M
Emulsify Olive Oil
Slowly drizzle the olive oil into the mortar while continuously stirring with the pestle, creating a smooth emulsion similar to a vinaigrette.
Time: PT3M
Add Bay Leaves for Infusion
Place the two whole bay leaves into the finished sauce, stir, then cover and let rest at room temperature for about 1½ – 2 hours. Remove bay leaves before serving.
Time: PT2H
Final Taste Adjustment
Before serving, taste the sauce and adjust salt or chili level if needed. Transfer to a serving bowl.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 14 g
- Fiber
- 1 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: None
Ingredient Substitutions
- Instead of Fresh Parsley: Cilantro, Flat‑leaf parsley
- Instead of Fresh Oregano Flowers: Dried oregano (1 tsp), Fresh oregano leaves (1 tbsp)
- Instead of Olive Oil: Avocado oil, Grapeseed oil
- Instead of Red Wine Vinegar: Apple cider vinegar, Lemon juice
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Red Chili Flakes: Cayenne pepper, Fresh red chili, finely chopped
- Instead of Smoked Paprika: Regular paprika, Chipotle powder (1/2 tsp)
- Instead of Black Pepper: White pepper
- Instead of Coarse Sea Salt: Kosher salt
- Instead of Bay Leaves: Dried thyme (1/2 tsp)
Equipment Needed
- Mortar and Pestle
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Small Mixing Bowl
- Wooden Spoon
Critical Steps — Do Not Skip
- Crushing the salt, pepper and chili flakes in the mortar to release their flavors
- Grinding garlic and herbs to a coarse paste without over‑processing
- Slowly emulsifying olive oil to achieve a stable sauce
- Infusing bay leaves for 1½‑2 hours then removing them
Chef Tips from the Video
- Use a heavy‑bottomed mortar for better leverage when crushing the herbs.
- Only add the oil in a thin stream; this mimics the classic vinaigrette technique.
- Taste the sauce after the 2‑hour rest; the flavors meld and become more rounded.
Troubleshooting
Sauce separates or looks oily
Whisk in a teaspoon of warm water or a bit more vinegar while stirring vigorously to bring it back together.
Flavor is too sharp or acidic
Add an extra tablespoon of olive oil or a pinch more sugar to balance acidity.
Bay leaf pieces remain in sauce
Remove bay leaves after the infusion period and strain the sauce through a fine mesh sieve if needed.
Storage
Refrigerator: Store in an airtight container for up to 10 days. Stir before each use.
Freezer: Not recommended; texture may change.
Room temperature: Can sit at room temperature for up to 2 hours while infusing bay leaf.
Make-Ahead Tips
- The base sauce (without bay leaves) can be prepared 1‑2 weeks in advance and kept refrigerated.
- Add bay leaves only a few hours before serving to avoid a gritty texture.
- Allow the sauce to come to room temperature for 30 minutes before drizzling over hot grilled meat.
Frequently Asked Questions
What is the cultural significance and history of Chimichurri sauce in Argentine cuisine?
Chimichurri is a traditional Argentine condiment that dates back to the 19th century, originating among gauchos who needed a simple, portable sauce for grilled meats. Its bright herb and vinegar profile reflects the country’s love for open‑fire barbecues (asado) and fresh mountain herbs.
What are the traditional regional variations of Chimichurri in Argentina?
In the Pampas region the sauce is typically greener with more parsley, while in the north it may include more red chili and oregano. Some provinces add cilantro or use red wine vinegar instead of the milder white varieties, creating subtle regional twists.
How is Chimichurri traditionally served in Argentine asado gatherings?
At an Argentine asado, Chimichurri is spooned over thick cuts of beef such as ribeye or T‑bone just before serving, allowing the hot meat to slightly warm the cold sauce and release its aromatics. It is also offered on the side for guests to add as they wish.
What occasions or celebrations is Chimichurri typically associated with in Argentine culture?
Chimichurri shines at family barbecues, national holidays like Independence Day, and festive gatherings where large cuts of meat are grilled. It’s also a staple at rural festivals (ferias) celebrating livestock and agriculture.
What authentic ingredients define traditional Chimichurri versus common substitutes?
Authentic Chimichurri relies on fresh parsley, oregano (often the flower buds), garlic, red wine vinegar, olive oil, and coarse salt. Substitutes like cilantro, lemon juice, or regular paprika can be used, but they alter the classic flavor profile.
What other Argentine dishes pair well with Chimichurri?
Besides grilled steaks, Chimichurri complements chorizo sausages, grilled chicken, roasted potatoes, and even drizzled over empanada fillings or fresh salads for a tangy lift.
What are the most common mistakes to avoid when making Chimichurri sauce?
Common errors include over‑blending the herbs into a puree, adding oil too quickly causing separation, and forgetting to let the sauce rest for at least an hour for flavors to meld. Also, using black balsamic vinegar will overpower the bright acidity.
Why does Chef Vivien’s recipe use smoked paprika instead of regular paprika?
Smoked paprika adds a subtle wood‑smoked depth that mimics the flavor of meat cooked over an open fire, enhancing the sauce’s compatibility with grilled steaks without needing actual smoke in the kitchen.
Can I make Chimichurri ahead of time and how should I store it?
Yes, prepare the base sauce up to two weeks in advance, store it in a sealed jar in the refrigerator, and add the bay leaves only a few hours before serving. Bring it to room temperature before drizzling over hot meat for optimal flavor.
What does the YouTube channel Chef Vivien specialize in?
The YouTube channel Chef Vivien focuses on authentic Latin American and Argentine home cooking, offering step‑by‑step tutorials for classic dishes, sauces, and grilling techniques aimed at home cooks of all skill levels.
Last updated: September 3, 2026
