It all started on a girls’ night in Los Angeles, where we were intentionally going to “bars and restaurants beginning with the letter L.” Lola’s, Luna Park, Lala’s. It was the latter establishment—an Argentinean restaurant on Melrose Ave.—where I first tasted chimichurri, and my life was then and forever changed. What does the word mean? Lots of rumors abound regarding its origins, but the one I particularly like had to do with some British prisoners in Argentina saying “che-mi-curry” (give me curry)—asking for a condiment to go with their food. This was then corrupted to chimichurri. No matter its origins, the condiment is simply amazing and full of fresh flavors. A favorite appetizer of mine is grilled steak skewers with the chimichurri, and it’s absolutely lovely served over some fresh grilled vegetables. It also makes a great marinade!
1½ cups (40 g) fresh flat-leaf parsley, trimmed of thick stems
3–4 garlic cloves
2 tablespoons (30 ml) fresh oregano leaves
1 teaspoon (5 ml) fresh thyme leaves
1 teaspoon smoked paprika
½ cup (125 mL) olive oil
2 tablespoons (30 ml) red or white wine vinegar
1 teaspoon (5 ml) sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco or other hot sauce
- Place first five ingredients into a food processor and pulse until all herbs are finely chopped.
- Remove to a mixing bowl and stir in the oil, vinegar, salt, pepper and hot sauce.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving.
Tips & Tricks—If you want to get really authentic and feel like spending a lot of time with your knife, go ahead and do all the chopping of the garlic and herbs by hand and combine with the other ingredients by hand.
Variations—Feel free to add in some cilantro, or mix in some peppers of your choice (hot or sweet), some tomatoes, etc., though most of the so-called “authentic” Argentinean recipes will be much like the one stated above.
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Chimichurri blitzes parsley, oregano, thyme, and garlic with smoked paprika, then loosens everything with olive oil and wine vinegar. This Argentinean classic turns grilled steak skewers and vegetables into something memorable. Pulse the herbs first and stir the oil in by hand - the texture is the point.
Pro Tips
- Pulse only the herbs, garlic, and spices first; stirring the oil in afterward keeps the sauce from turning into green paint.
- Trim the thick stems from the parsley - the tender tops blend brighter and carry the flavor.
- Return it to room temperature before serving if it has been chilled; cold olive oil mutes every flavor in the bowl.
- It doubles as a marinade, as the recipe says - make extra for the grill.
Frequently Asked Questions
What does chimichurri go with?
Grilled steak skewers are the favorite pairing here, and it is lovely spooned over grilled vegetables.
How long does it keep?
About a week refrigerated in a sealed jar. Stir before using since the oil separates.
Can I add cilantro or peppers?
Yes - the variation invites cilantro, hot or sweet peppers, even tomatoes, though the authentic version stays simple.
Recipe Card
Ingredients
Method
- Place first five ingredients into a food processor and pulse until all herbs are finely chopped.
- Remove to a mixing bowl and stir in the oil, vinegar, salt, pepper and hot sauce.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving.
