Making Authentic Chimichurri in Argentina!

This is the most popular salsa in Argentina, no asado that doesn’t have Chimichurri…some can be more spicy, sweeter or more acidic (some people add lemon juice)

according to Diego, the best way to make it is to use all fresh ingredients (if only have dried, you can rehydrate/balance it with vinegar and oil)

Diego also says it’s better to make it and marinate it for one day (keep it up to 3 days)


  • Garlic
  • Oregano
  • Rosemary
  • Parsley
  • Thyme
  • Red wine vinegar
  • Olive oil (argentinean)
  • Salt
  • Pepper
  • Sweet paprika
  • Chili flakes

How to:

1) garlic: peel and chop into small, thin slices
2) parsley: lots of parsley without stems – chop into small pieces
3) rosemary: take leaves off of stems (backward technique)
4) oregano: take leaves off of stems (backward technique)
5) thyme: take leaves off of stems (backward technique) – toughest herbs to remove leaves from stems
6) chop oregano, thyme, rosemary into fine, small pieces
7) add lots of olive oil and mix all of the freshly chopped herbs together
8) red wine vinegar (3:1 – three parts olive oil, one part vinegar)
9) salt, pepper, sweet paprika (gives a good color), chili pepper (start with 1 tsp of each and taste…balance accordingly)