The recipe for Argentine Chimichurri sauce


The Chimichurri sauce recipe is traditional in Argentine gastronomy, a perfect sauce that accompanies grilled meat or marinated fish.

Chimichuri sauce
According to the Argentine Academy of Gastronomy

However, there are options in different regions of the country, so you can take oregano, thyme, bay leaf, basil, onion and more. “It simply came to our notice then Recipe for Chimichuri that we show you today, an “enriched” version of the original or Authentically chimichuri on which we put a few cedar nuts.

The result could not be better. Great sauce that accompanies any type of dish, which can even be used to dress salads of any kind.

Chimichuri, barbecue dressing

Recipe for printing

Chimichuri sauce

Chimichurri is a “spicy sauce commonly used to season grilled meats, sausages and fish (especially off the coast of Argentina), made with parsley, garlic, ground chili, salt, oil and vinegar (brine was used until the 19th century).

Chimichuri sauce

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  1. Brown cedar nuts in olive oil.

  2. While cooling, we put all the aromatic herbs in a bowl.

  3. Add the finely chopped garlic and tamarind, peeled and cut into small cubes.

  4. Pour the oil with the cedar nuts and stir with a fork.

  5. Cover with plastic wrap and refrigerate until use.

Recipe notes

Although Chimichurri has vinegar among its ingredients, we have not put it as it is “included” in Ibarra Chillies.

See also

Pastries with pastries


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