Chimichurri is traditionally made of finely-chopped parsley, garlic, oregano, oil and white vinegar. Though there are regional variations, it is also a recipe which is usually kept as a closely guarded secret. Chimichurri is not a marinade as argentines tend to use salt as the only seasoning on a piece of beef but it is used as a condiment at any asado.
Many people think that the sauce was originally created by the gauchos as a way to flavour their meat cooked on the grill, although this is just one of many theories on how it got its name. One popular story is that the name comes from the Basque who called the sauce “tximitxurri” which means a mixture of everything.
Whilst other Argentines believe the name comes from the 18th century Irish freedom fighter, Jimmy McCurry. The Irish adventurer was fighting alongside General Manuel Belgrano, and one day the leader asked him to prepare a dinner that wasn’t the usual and he created chimichurri to flavour the meat. He named the sauce “Jimmy’s Curry” this being too difficult for the argentines to pronounce it became chimichurri!
2 large bunches of parsley
2 garlic cloves
1 bunch of fresh oregano and as many other fresh herbs as you like
2 tsp of chilli flakes or fresh chilli (optional)
Black pepper
Olive oil
3 tbs white wine vinegar
Salt
Rinse the herbs and then twist off the thicker, bottom portion of the stems. Finely dice all the herbs, originally only oregano and parsley but you can add anything else you have! Dice the garlic cloves and mix together with chilli flakes or fresh chilli. Add enough olive oil to coat all the herbs, then add vinegar, mix well and take a taste for seasoning. Traditional versions of chimichurri don’t have the spicy element so adding chili is optional! Eat fresh or leave in a sealed jar for a week - the flavor will continue to develop.
To ensure it lasts once you have jarred it make sure it is topped up with enough olive oil to cover the herbs, this will give it a longer shelf life.