Is chimichurri made with fresh or dried herbs?

Both are traditional. This recipe uses dried oregano, which is what a lot of Argentine cooks reach for, since the concentrated flavor holds up against grilled beef. Fresh works too and runs a little brighter. If you swap fresh for dried, use about double the amount. The older gaucho field version leaned on dried herbs across the board because fresh would spoil, so dried is not a shortcut here, it is traditional.

Does authentic chimichurri have cilantro?

No, and the Argentines are the ones who will tell you so. Ask a cook from Argentina and they draw the line fast: chimichurri is parsley, never cilantro. The cilantro versions are American and Mexican-influenced takes, and they taste good, but they are a different sauce wearing the same name. I keep this one parsley to respect where it comes from. If you love cilantro, add it and call it your own, just know you have crossed into variation, not classic.

What is the best vinegar for chimichurri?

Red wine vinegar is the classic choice and the one I use. It gives the tang that cuts through grilled meat. Stick to a roughly 3 parts oil to 1 part vinegar ratio as a starting point, and add more vinegar if you like it sharper. Apple cider vinegar works as a substitute. Avoid white vinegar and balsamic, since they pull the flavor away from traditional.

How long does chimichurri last?

It is best in the first few days but keeps for about a week in an airtight container in the fridge. The vinegar helps preserve it, so it stays usable, it just loses brightness as the herbs settle. The flavor deepens after the first day and the color dulls, which is normal. Bring it to room temperature before serving so the oil loosens.

Do you serve chimichurri warm or cold?

Room temperature, not cold and not warm. Take it out of the fridge ahead of time so the olive oil, which thickens when chilled, loosens back up and the flavor opens. Straight from the fridge it tastes flat. You do not need to cook chimichurri, since it is a raw, uncooked sauce.

Can you leave chimichurri out on the counter?

It can sit out for the length of a meal, and there is an old tradition of aging it on the counter that you will see in Argentina. Between uses, though, I keep mine in the fridge. It is a raw garlic and oil sauce, so refrigeration is the safe choice, and the vinegar helps keep it in check, which is one reason you do not skip the acid.

Authentic Chimichurri Recipe (Argentine Style)

Name: Authentic Chimichurri Sauce
Prep time: 35 min
Total time: 35 min
Cuisine: Argentine
Ingredients: 1 cup fresh flat-leaf parsley, finely chopped; 4 to 5 garlic cloves, minced; 1 tablespoon dried oregano, or 2 tablespoons fresh; 1/2 cup extra virgin olive oil; 2 1/2 to 3 tablespoons red wine vinegar; 1 teaspoon red pepper flakes; 1/2 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly cracked black pepper, optional

Ingredients

Scale

1 cup fresh flat-leaf parsley, finely chopped
4 to 5 garlic cloves, minced
1 tablespoon dried oregano, or 2 tablespoons fresh
1/2 cup extra virgin olive oil
2 1/2 to 3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, optional

Cook Mode Prevent your screen from going dark

Instructions

Finely chop the parsley by hand and mince the garlic, keeping the pieces small and even.
In a bowl, combine the parsley, garlic, oregano, red wine vinegar, red pepper flakes, salt, and black pepper if using. Stir together.
Pour in the olive oil and stir until combined and glossy. The sauce should look loose and spoonable, not thick.
Rest at room temperature for at least 20 minutes. Taste, adjust the salt and vinegar, and stir again before serving.

Notes

Serve at room temperature. If it has been in the fridge, let it come up to temp so the olive oil loosens.
Store leftovers in an airtight container in the fridge. It is best in the first few days and keeps about a week.
Freeze in an ice cube tray for longer storage and thaw a portion at a time.
Chop by hand for the best texture. A food processor works in a pinch, but pulse two or three times and stop before it turns smooth, or it emulsifies into more of a dressing.
If you use mostly dried herbs, stir in a splash of warm water to help them hydrate.

Author: Brad Prose
Prep Time: 15 min
Rest Time: 20 min
Category: Sauces & Salsas
Method: Mixing
Cuisine: Argentine
Diet: Gluten-Free, Vegan

Nutrition

Serving Size: 2 tablespoons
Calories: 128
Sugar: 0.1 g
Sodium: 82.5 mg
Fat: 14.1 g
Carbohydrates: 1.6 g
Protein: 0.4 g
Cholesterol: 0 mg