The Sacred Sauce of Argentine Asados

No Argentine asado is complete without chimichurri—a bold, herby, and slightly spicy sauce that embodies the essence of our cuisine. It’s more than a condiment; it’s a tradition poured over sizzling meat, shared stories, and the smoky rhythm of open-fire cooking.

This classic recipe brings together the perfect balance of acidity, spice, and freshness. It’s ideal for grilled cuts, choripanes, and even roasted vegetables.

Instructions

1. Prepare the herbs: Wash the parsley thoroughly and dry it with paper towels to remove excess moisture.
2. Chop finely: Mince the parsley and garlic into very small, uniform pieces to maximize flavor infusion.
3. Mix the dry ingredients: In a large bowl, combine the parsley, garlic, oregano, salt, black pepper, and chili flakes.
4. Add vinegar: Pour in the white vinegar and mix well to activate the flavors.
5. Seal with oil: Transfer the mixture into a clean glass jar and pour enough oil to fully cover the surface. This preserves the chimichurri and allows it to develop richness over time.
6. Rest and refrigerate: Store in the fridge for up to 10 days. The flavor will deepen each day.
   
   Tip: Prepare your chimichurri at least 3 hours before serving to allow the flavors to fully infuse. Let it come to room temperature before using for maximum impact.

Ingredients

• 1 head of garlic
• 50g fresh parsley (leaves only)
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon chili powder or chili flakes
• 1⁄2 cup white vinegar
• 200cc sunflower oil or olive oil
• 2 teaspoons oregano