Have you ever tried making chimichurri? For those who’ve never tasted it, it’s a tasty traditional sauce, typical of Argentine cuisine, made with aromatic herbs, and just the right balance of tangy and spicy. Let’s take a look at the ingredients you’ll need and how to make it at home.

Chimichurri: what it is and how to use it

Chimichurri is a sauce with a fresh, summery flavour… but perfect in any season, made with fresh parsley, garlic, fresh chilli, (dried) oregano, along with oil, vinegar, salt and pepper.
It’s used to accompany a wide variety of traditional Argentine dishes, particularly those featuring grilled meat, both to flavour and to marinate. It’s a key ingredient in the much-loved choripan (which we highly recommend you try) – a tasty sandwich made with chorizo and chimichurri sauce.

Chimichurri recipe and preparation

To make an excellent homemade chimichurri, you’ll need

    1 cup of fresh parsley (about 60–80 grams)
    4 cloves of garlic, chopped
    1 tablespoon of dried oregano
    1 tablespoon of fresh chilli
    1 teaspoon of coarse salt
    Half a teaspoon of ground black pepper
    180 ml of extra virgin olive oil
    60 ml of red wine vinegar

Method

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