About
Argentina's essential condiment — a vibrant, uncooked herb sauce made from finely chopped parsley, dried oregano, garlic, red pepper flakes, olive oil, and red wine vinegar. It accompanies virtually every grilled meat in the country and is stirred together fresh for each asado. Every Argentine family and parrilla chef guards their own chimichurri recipe with great pride. A good chimichurri should be herby, garlicky, and slightly acidic — it is the essential counterpoint to Argentina's rich, fatty beef.