No sauce is more closely tied to Argentina than chimichurri, and no sauce has a murkier origin story. We get asked about it in almost every class, so here’s what we know, what we don’t, and the recipe we’ve used for years.
Where Does the Name Come From?
Nobody agrees. Some say it’s a corruption of ‘Jimmy McCurry’, an Irish settler of the 1800s whose name locals struggled to pronounce. Others trace it to Basque immigrants, or to an old Spanish word for a mix of ingredients. What’s certain is that the sauce itself predates any single explanation — it grew out of the gaucho tradition of seasoning grilled meat with whatever herbs and vinegar were on hand out on the pampas.
What Actually Goes Into It
- Fresh parsley, finely chopped
- Garlic, more than you think you need
- Dried oregano
- Red wine vinegar
- Olive oil
- Chili flakes and a pinch of salt
There is no cream, no cooking involved, and — despite what some recipes abroad suggest — no cilantro in the traditional version. The balance between vinegar and oil is what separates a good chimichurri from a flat one; we aim for something closer to a dressing than a paste.
Regional Variations Worth Knowing
In some parts of the interior you’ll find chimichurri with a touch of sweet paprika or bell pepper for color and body. Some households let it rest for a full day before serving, so the garlic mellows and the flavors settle. There’s also salsa criolla, a chunkier tomato-and-onion cousin often served alongside — a different sauce, but part of the same family of table condiments.
How We Serve It at Pachamama
In our cooking classes, chimichurri isn’t a side note — it’s part of the lesson. Guests make their own batch from scratch, adjust the vinegar and chili to taste, and use it on the beef empanadas we bake together. It’s usually the ingredient people ask to double before they leave.
A Simple Recipe to Try Tonight
Mix a packed cup of chopped parsley with four minced garlic cloves, a tablespoon of dried oregano, half a cup of red wine vinegar, three-quarters of a cup of olive oil, a teaspoon of chili flakes and salt to taste. Let it sit at room temperature for at least an hour before using — the flavor changes noticeably after the first thirty minutes.
Want to make your own chimichurri hands-on, alongside a full Argentine menu? Join our cooking experience in Buenos Aires — book at pachamamaexperience.com.