Chimichurri is a super-popular “dressing” in Argentina. It’s used generously with beef, pork, and chicken and is a must-have in your barbecue arsenal!
This sauce (or marinade) is known for its liquid consistency and has oil, vinegar, garlic, parsley, oregano, and ground chili pepper as its main ingredients.
Every Argentine family has their own version of the recipe, so this is just “our version.” Simpler and probably the most commonly used variant.
- ½ cup of sunflower oil
- 2 tablespoons of wine vinegar
- 2 cloves of minced garlic
- 3 tablespoons of dried parsley
- 1 tablespoon of oregano
- 1 tablespoon of ground chili pepper
Mix all of this together in any order and let it marinate for at least 1 hour.
Note that sometimes other herbs are added, like basil, thyme, bay leaf, onion, or chives, but I find that takes away from the taste and authenticity.
Adding salt is not necessary because Argentine barbecues already handsomely salt the meat!
Want to make it even more special?
Use fresh herbs!
More work, but extra authentic.