Best Argentinian Chimichurri Sauce – How to make Authentic Argentinian Pesto

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Last Updated on June 15, 2021 by Chef Mireille

Chimichurri is a delicious parsley based sauce popular in Argentina and Uruguay. Although it is traditionally made with parsley, modern versions may be made with cilantro, mint and other herbs.

Similar to pesto, this versatile sauce can be used as a dipping sauce, marinade or condiment. It is mostly paired with barbecued grilled meats in Argentinian cuisine.

Chimichurri Sauce Recipe

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Chimichurri is a classic sauce from Argentina that is usually used to accompany grilled meats. Grilling or a la plancha as its known in South America, is very popular and they grill everything from steak and chicken to arepas (cornbread). In fact most Argentinian restaurants here in New York are steakhouses that specialize in a la plancha.

Chimichurri has become quite popular here in America and used to flavor a variety of dishes in continental style restaurants. It can be used as both a marinade and a condiment or even a sandwich spread.

It complemented this Caribbean meal with tutu and salad.

Tutu Dinner -edit

Where to use Chimichurri Sauce

Here are some other foods that Chimichurri would compliment.

This no cook sauce is so quick and easy to put together. Keep a jar in the fridge and an easy marinade, dipping sauce, or sandwich addition is always on hand.

Chimichurri Sauce

The vibrant color also makes you want to dig in. As the saying goes, we eat with our eyes first right!

Chimichurri Sauce Recipe

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Easy Chimichurri Sauce
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5 from 6 votes

Classic Chimichurri – Argentinian Pesto Sauce

Classic Chimichurri – Argentinian Pesto is a flavorful salsa verde to use as a marinade, as a dip or as sauce for steak.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Argentinian
Servings: 8 people
Calories: 191.02kcal


  • 8 cloves garlic
  • 1 small red onion about the size of a lemon
  • ¼ cup red wine vinegar
  • 2 cups parsley leaves and stems
  • leaves from 5 stalks fresh oregano
  • ¾ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • Juice of 1 lemon
  • ¾ cup olive oil


  • In a food processor, combine garlic, onion, red wine vinegar, parsley, oregano, salt, red pepper, black pepper and lemon juice.
  • Blend well for a few minutes until well chopped.
  • With the processor running, slowly add olive oil until you have a smooth and well combined sauce.


Makes about 1 1/2 cups


Calories: 191.02kcal | Carbohydrates: 2.61g | Protein: 0.39g | Fat: 20.31g | Saturated Fat: 2.81g | Sodium: 109.68mg | Fiber: 0.46g | Sugar: 0.59g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Reader Interactions


  1. 5 stars
    Chimmichuri sauce with parsley and garlic is just out of the world ..a perfect marinade variation for paneer, tofu and vegetables for a BBQ evening 🙂

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