chimichurri

Chimichurri is a sauce or condiment traditionally associated with Argentina and Uruguay, where it is commonly served with grilled meats such as asado. It is most often green, made from chopped herbs, garlic, and oil, but red versions exist as well. The exact origins are uncertain, with explanations ranging from gaucho and regional culinary practices to suggested Basque or Mediterranean influences.

Traditional green chimichurri is made primarily from finely chopped parsley, garlic, oregano, and salt, bound with olive oil and an acid such as red or white wine vinegar or lemon juice. Red chimichurri adds red peppers or chili and often paprika or cayenne for color and heat. Optional ingredients include cilantro, shallots, capers, and pepper.

Preparation usually involves finely chopping the herbs and mixing them with the oil and acid, then allowing the mixture to rest for at least 15 to 30 minutes to meld flavors. Some cooks blend the ingredients briefly for a smoother sauce. Chimichurri is used as a table sauce, as a marinade for meat before or during grilling, or brushed on during cooking.

Regional and household variations abound, reflecting local herbs and tastes. In Argentina and Uruguay, it is closely tied to asado tradition, while elsewhere it appears in different forms with varying herb blends. Commercial versions exist, and homemade recipes may vary in acidity, herb balance, and spiciness. Refrigeration helps preserve it for several days, with natural oil separation requiring a quick re-stir.