What does chimichurri taste like?
Chimichurri tastes fresh, garlicky and tangy: chopped parsley and oregano in olive oil and vinegar, with a little chili kick, made to cut through rich grilled meat.
Chimichurri
garlicky, tangy herb sauce
Chimichurri is the green sauce from Argentina and Uruguay that comes with grilled steak. It's parsley, garlic, dried oregano, red wine vinegar, olive oil and a pinch of chili flakes, chopped rather than blended, so it's loose and a little chunky. The vinegar makes it sharp, the garlic makes it loud, and the herbs taste grassy and green. On a fatty steak it does what a squeeze of lemon does for fish: it wakes everything up. There's also a red version made with paprika and more chili.
Where you’ll see it
Spooned over steak and choripán (a chorizo sandwich), and on grilled chicken, shrimp, vegetables and fries at steakhouses and Latin American spots. Also used as a marinade.
Order it if you like steak with something sharp and garlicky to cut the richness.
Quick questions
- Is chimichurri spicy?
- Usually just a little, from chili flakes. It's more garlicky and tangy than hot, though the red version can carry more heat.
- What's the difference between chimichurri and pesto?
- Pesto is basil, pine nuts and parmesan blended smooth, so it's rich and cheesy. Chimichurri is parsley, oregano, garlic and vinegar, chopped, so it's sharper and lighter.