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de la Pampa

Sauce · Argentinian

Authentic Chimichurri

The classic Argentinian herby sauce that belongs at every grill. Fresh, garlicky, and perfect with chorizo, meat, and bread.

Green chimichurri in a bowl with a wooden spoon

Prep

10min

Cook

0min

Servings

6

Difficulty

Easy

Instructions

  1. Chop the herbs

    Finely chop the flat-leaf parsley by hand with a sharp knife. Avoid using a blender — it makes the chimichurri too smooth and destroys the texture. Finely chop the garlic separately.

  2. Combine

    Place the parsley and garlic in a bowl. Add the vinegar, oregano, chilli flakes, salt, and pepper. Pour over the olive oil and stir well.

  3. Let it rest

    Let the chimichurri sit at room temperature for at least 30 minutes so the flavours marry. For the best results, let it rest for 2–3 hours in the fridge.

Our tips

  • Always use flat-leaf (Italian) parsley — never curly parsley.
  • Chimichurri keeps for 5–7 days in the fridge in an airtight jar. The oil solidifies but warms up quickly.
  • Try adding a tablespoon of finely chopped fresh oregano for extra depth.
  • Serve at room temperature for the best flavour — take it out of the fridge 15 minutes ahead.
Chorizo original from de la Pampa on a rustic wooden board

Used in this recipe

Chorizo original

Our classic Argentinian chorizo, made to a family recipe from the Pampas. Perfect for the grill, pasta, or on its own.

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