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Authentic chimichurri sauce - recipe included september 8th, 2005


Peanut Patty
Ola, United States
 about 13 years ago

Authentic Chimichurri Sauce - Recipe Included September 8th, 2005

Many restaurants around the world these days are serving meats with chimichurri sauce. What is it exactly if you have never tried it? Chimichurri is a vinegar based mixture of herbs, vegetables, and spices. It is pretty much served over meats like BBQ sauce, ketchup, or mustard. The term is getting so popular these days that it is becoming synonymous with any vinegar-based sauce or marinade served up at various Latin American restaurants. This, however, is giving many people the wrong impression of what ingredients the true chimichurri contains.

The true and original chimichurri originated in Argentina and is the main sauce or marinade that goes along with grilled meats. You'll hardly never see an Argentine eating barbecued meats with ketchup, mustard, or BBQ sauce. Although some regions in Argentina include cilantro in the recipe, the true version does not contain this ingredient. Let me repeat that again: Cilantro is not an ingredient in the chimichurri that is served throughout most of Argentina. There is a similar sauce in the country of Chile that uses cilantro but it is called pebre

Do a search for "chimichurri receta site:ar" on Google and see how many times you see cilantro in the recipe. The pages will be in Spanish but you should be able to figure it out.

The main ingredients you will find in the Argentinean version are fresh flat-leaf parsley, garlic, oil, vinegar, onion, salt, pepper, sweet red pepper, red chili flakes, laurel (bay leaf) and oregano. Some of these ingredients are left out depending on preference. Some versions even call for finely minced tomato or a dash or red wine. No jalapeños and no cilantro. However don't get me wrong, you can add those ingredients if you choose. I love those two ingredients with a passion and will often include them. I am only trying to set the record straight on what ingredients are usually found in the "real" version.

Here's a simple recipe:

1/2 Cup Olive Oil

1/2 Cup Red Wine Vinegar

1/2 Cup Yellow Onion; finely minced

1 Tablespoon Garlic, finely minced

1/4 cup fresh flat-leaf parsley; chopped

1 Tablespoon Dried Oregano

1/2 teaspoon dried red chili pepper (add more if you want some kick)

1 1/2 teaspoon salt

1 teaspoon ground black pepper

1/4 cup sweet red pepper; finely minced

1 teaspoon laurel or bay leaf flakes

Mix all of the ingredients well allow to rest for at least 2 hours. Best if prepared overnight.


Parsley, vinegar, and oil are the basic ingredients in vibrant green-hued chimichurri sauce from Argentina. It takes just minutes assemble the sauce, which is traditionally used as an accompaniment to beef steaks. It is also good on grilled chicken.

1. cup very tightly packed fresh flat4eaf parsley leaves

1/2 cup olive oil

1/3 cup red wine vinegar

2 medium cloves garlic, peeled

3/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground cumin

Combine all ingredients in the bowl of a food processor fitted with a metal blade, and process, pulsing machine, until mixture pureed. (The sauce can rest a room temperature 3 hours before being used.)


1 tbsp. olive oil

1/2 c. chopped onion

1 clove garlic, crushed

2 tbsp. flour

28 oz. can tomatoes

1 c. chicken broth

3/4 tsp. salt

2 (4 oz.) cans green chiles, chopped

Saute the onion and garlic in olive oil. Add flour and mix well. Add the tomatoes and chicken broth. Stir until smooth (cut up tomatoes if too large). Add green chiles and salt. Simmer for 20 minutes; serve. A delicious sauce for enchiladas, tacos, or burritos. Makes 6 cups.


This garlicky sauce from Argentina is great spooned over beef or chicken.

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Makes about 1 cup. Bon Appétit October 2002

Chimichurri (Argentine Parsley-Garlic Sauce) Ingredients :

1 lrg bunch flat-leaf parsley washed, stemmed and dried

8 x cloves garlic peeled

3 tbl minced onion

5 tbl distilled white vinegar or more to taste

5 tbl water

1 tsp coarse salt (kosher or sea)

1/2 tsp dried oregano

1/2 tsp hot pepper flakes (to 1 tsp.) or to taste

1/2 tsp freshly ground black pepper

1 cup extra-virgin olive oil

Method : Finely chop parsley and garlic in a food processor. Add onion, vinegar, water, salt, oregano, pepper flakes and black pepper; process in brief bursts until salt crystals dissolve. With processor running, add oil in a thin stream. Don't overprocess; chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar if needed. Chimichurri is quick to make, so I usually prepare it as I need it. If you choose to store it, transfer it to a jar, cover, and refrigerate. It will keep for several weeks, but it loses its bright green color in a day or two. Be sure to taste and reseason before serving. Yield: 2 cups; 6 to 8 servings. NOTES : This classic sauce is a natural with beef, grilled chicken and pork.

Tri-Tip in Chimichurri Sauce From Derrick Riches,Your Guide to Barbecues & Grilling.

This tri-tip roast is marinated in a flavorful sauce then grilled. You want to sear the roast then lower the heat and continue grilling until done. Prep Time : 20min Cook Time : 25min Type of Prep : Grill Cuisine : Mexican Occasion :


2 pound tri-tip roast

3/4 cup olive oil

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup rice wine vinegar

6 cloves garlic, minced

1 teaspoon salt

1 teaspoon Tabasco

1/2 teaspoon black pepper


In a blender combine garlic, parsley, cilantro and basil. Blend until fine. Add olive oil, rice wine vinegar, tabasco, salt and pepper. Blend until smooth. Pour half the mixture into a resealable bag and add tri-tip. Turn to coat and refrigerate for about 4 hours. Place the remaining half of the sauce in a container and refrigerate until you need it. Preheat grill. Remove tri-tip from bag and place on hot grill. Turn after 2 minutes and grill for 2 more minutes. Turn down heat or move to a cooler part of the grill. Grill for another 4 minutes per side then continue grilling over indirect heat. Continue cooking until done, about 15 more minutes. When done, remove the tri-tip from the grill and allow to rest for 5 minutes. Meanwhile heat the remaining sauce until just warm. Cut tri-tip into thin strips and serve with sauce over top.

Chimichurri Sauce for Steaks

Submitted by: Ty Robbins

Rated: 4 out of 5 by 21 members Prep Time: 5 Minutes

Ready In: 5 Minutes

Yields: 8 servings

"Herbs and spices are added to olive oil, sherry, and lemon juice, then whirred in a blender or food processor. The sauce can be used as a marinade."


1 bunch fresh parsley, chopped

8 cloves garlic, minced

3/4 cup olive oil

1/4 cup sherry wine vinegar

3 tablespoons lemon juice 1 teaspoon salt

1/2 teaspoon ground black


1/2 teaspoon ground cayenne



1. In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

STEAK WITH CHIMICHURRI SAUCE 3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)

1/2 cup plus 1 tablespoon olive oil

3 tablespoons fresh lemon juice

2 1/2 tablespoons finely chopped garlic

2 1/2 teaspoons dried crushed red pepper

2 6-ounce beef tenderloin steaks (about 1 inch thick)

Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

Serves 2. Bon Appétit