Chimichurri
Authentic from Argentina & Uruguay

By Karina (cafedelites.com)

with commentary by Shirley Mah Kooyman (2021)

Parsley plays a prominent role in the green sauce found in Argentine and Uruguayan cuisine. It is a sauce generally served with grilled meats, especially steaks. I (Shirley) was first introduced to chimichurri when I visited Argentina in 2009. The flavor was so different from any green herbal sauce I was used to. The internet is full of recipes for chimichurri with various adulterations of the authentic recipe. Cilantro is not an herb in the Argentine culture, so it is not normally an ingredient found in chimichurri. However, there is nothing to stop you from being creative if you wish to add other flavors such as mint or cilantro to the traditional parsley. Just be aware that it is then not the authentic chimichurri from Argentina or Uruguay.

This recipe was written by Karina (cafedelites.com). She received the recipe from her father, a native Uruguayan who also lived there for 40 years.

Chimichurri

½ cup olive oil
2 Tablespoons red wine vinegar
½ cup finely chopped flat-leaf parsley
3 – 4 cloves of garlic, finely chopped or minced
2 small red chilies, with seeds removed, finely chopped
¾ teaspoon dried oregano
1 teaspoon salt
Pepper, to taste

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Mix all ingredients together in a bowl. Let sit for 2 hours before using. This will allow the ingredients to infuse their flavors. Be sure to refrigerate any leftovers. The sauce can be made a day ahead of usage.

Served as an accompaniment with steak and any grilled meats. It is not intended to be used as a marinade although it can be used to baste the meat on the grill.

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