Chimichurri — Argentinian herb sauce for the BBQ
Short answer: Finely chop fresh parsley, garlic, and oregano. Mix with red wine vinegar, olive oil, chili flakes, and salt. Let rest for 30 minutes for best flavor. No blender needed.
Chimichurri is the Argentinian herb sauce that elevates any grilled meat to the next level. Fresh, herby, slightly acidic — it's the perfect counterpoint to the rich, smoky flavors of BBQ.
Ready in 10 minutes, no blender needed, and pairs with almost any BBQ dish. Combine it with a good BBQ rub for the best result.
What do you need?
For approx. 200ml:
- 1 large bunch fresh flat-leaf parsley (approx. 60g)
- 4 cloves garlic
- 1 tsp dried oregano
- 3 tbsp red wine vinegar
- 100ml olive oil (extra virgin)
- ½ tsp chili flakes (or 1 small red chili, finely chopped)
- 1 tsp salt
- Black pepper to taste
Authentic chimichurri is chopped by hand, not blended. A blender makes the sauce too smooth and quickly oxidizes the parsley. Chopping by hand results in a coarser texture — which gives more texture and a fresher color.
Preparation
- Finely chop the parsley — including the thin stems.
- Chop the garlic as finely as possible or use a garlic press.
- Combine parsley, garlic, oregano, and chili flakes in a bowl.
- Add red wine vinegar and stir.
- Add the olive oil and mix well. The sauce should be fluid but not too thin.
- Season with salt and pepper to taste.
- Let rest for at least 30 minutes before serving — this allows the flavors to meld.
Chimichurri improves after resting for a few hours. Make it the morning before the BBQ and store covered in the refrigerator. Take it out of the refrigerator 30 minutes before serving so the oil liquefies.
Serve with
- Spareribs — as a finishing sauce after grilling
- Pulled pork — fresh against rich
- Grilled zucchini — Italian-Argentinian combination
- Grilled peppers — classic combination
Tip: use the Toscana Fire Rub or the Jamaican Jerk BBQ Rub as a rub on the meat before serving the chimichurri over it — the combination of rub and sauce provides the most depth.
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