International Recipes and Cooking Around the World


Chimichurri (Argentine parsley-garlic sauce for grill meats)

(Argentine parsley-garlic sauce for grilled meats)

Image Creative Commons by cookbookman17

Average: 3.8 (30 votes)

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.

Makes about 1 1/2 cups


  • Parsley, chopped -- 1 bunch
  • Garlic, crushed -- 8 cloves
  • Oregano -- 1 teaspoon
  • Paprika (optional) -- 2 tablespoons
  • Cayenne pepper -- 1/4 to 1/2 teaspoon
  • Salt -- 1-2 teaspoons
  • Red wine vinegar -- 1/3 cup
  • Olive oil -- 3/4 cup


  1. Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
  2. Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature.

Chimichurri Variations

  • Use sherry vinegar for a subtler flavor.
  • For a Caribbean-style sauce, substitute cilantro for the parsley and add the juice of one lime.

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