Argentina's raw green counterattack to rich beef: parsley, oregano, garlic, vinegar, and oil, chopped — never blended — into a loose, punchy salsa.
1 large bunch
🌿 Parsley ›
finely chopped
2 tbsp
🌿 Oregano ›
fresh, chopped
Mise en place
Before you start
Chop the herbs and garlic by hand — fine, but with texture. Stir with vinegar, salt, and chili flakes; let stand 5 minutes so the salt dissolves into the vinegar.
💡
A blender turns chimichurri into a smooth green paste — pesto's sad cousin. The hand-chopped texture is the identity.
Stir in the oil. Rest 30 minutes at room temperature before serving; the flavors marry audibly.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
A jar in the fridge keeps a week and improves for two days. Bring to room temperature before serving — cold congeals the oil.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
·
Grilled skirt, flank, or bavette
·
Spooned over fried eggs, no regrets
Garnish
A final swirl of butter or oil
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