The origins of chimichurri are subject to debate, but it is widely believed to have been created by gauchos, the nomadic cowboys of the pampas of Argentina and Uruguay during the 19th century. It was originally used as a marinade or sauce for grilled meats, providing a burst of flavor and freshness to complement the rich, savory flavors of beef, lamb, and other meats commonly enjoyed by gauchos on the open plains.

Over time, chimichurri sauce has evolved and diversified, with countless variations and adaptations found across different regions and households. Despite its humble beginnings, chimichurri has gained international popularity and is now enjoyed worldwide as a versatile and flavorful condiment.

Today, chimichurri remains an integral part of Argentine and Uruguayan cuisine, symbolizing the rich cultural heritage and culinary traditions of the region.

Here, we share with you Chef Marilu's take on this versatile sauce. It can be customized to your liking, so don’t be afraid to play around with the ingredients!

Ingredients for Chimichurri Sauce

• 1 cup fresh parsley, finely chopped

• 4 cloves garlic, minced

• 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)

• 1/4 cup red wine vinegar

• 1/2 cup extra virgin olive oil

• 1 red chili, deseeded and finely chopped

• 1 teaspoon red pepper flakes (adjust to taste)

• 1 level teaspoon coarse salt

• 1/2 teaspoon pepper to taste

• Optional: Finely chopped red onion

Instructions:

Mix all ingredients in a bowl. Allow to sit for 5-10 minutes to release the flavors before using.

Chimichurri can be prepared ahead of time and refrigerated to intensify flavors. Let it sit at room temperature for at least 30 minutes before serving.

Serve alongside grilled meats or use it as a marinade or dipping sauce.