Chimichurri Sauce is an Argentinian herbal sauce. It can be used as a cooking ingredient, but is a traditional condiment for grilled meats.

Chimichurri is an Argentinian preparation used especially with grilled meats. Though essentially a sauce, it is also used as a marinade and a basting mix as well as being served alongside, or on top of meat at the table. Essentially, it consists of parsley and garlic in oil and wine vinegar but there are many other additions with oregano being widely added, as well as cilantro, chili, onion, cumin, paprika and lemon juice. In my version here, I am cleaving fairly closely to the basic theme except that I am entirely replacing the oregano with thyme and reducing the usual vinegar quotient a bit as I find that too much acidity overwhelms the more delicate flavors of the parsley. Naturally, you can experiment with the ingredients however you like.

How to Make Chimichurri Sauce

First mash your Garlic in a bowl with the salt as this will release its flavors nicely. Then, add all the remaining solid ingredients and mix well, mashing down as you do so as to bruise the aromatics.

Finally, transfer the solids to a suitable container and then add the oil and vinegar. Mix and refrigerate overnight to allow the flavors to meld.

Chimichurri Sauce will keep nicely, flavor-wise, for many days but the color will tend to deteriorate and darken after a day or two so you will want to use it, as a sauce or dip, at least, fairly quickly.

*Chimichurri Sauce used as a marinade for Baked Chicken*

Chimichurri Sauce is most closely associated with Beef, but it is very versatile. Here you can see some Oven-baked Chicken that was first marinated with the blend.

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