According to oral tradition, the word for this sauce served with grilled meat derives from the English land owners in Argentina who, when enjoying the beautiful barbecue prepared by gauchos (cattle station workers), said "give me the curry" ("givmidecurri") which ended up as "chimichurri".




Skill level

Average: 3 (41 votes)


  • garlic
  • parsley
  • oregano
  • basil
  • olive oil
  • lemon Juice
  • salt and pepper
  • cumin
  • chilli
  • vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need to begin this recipe a few days ahead.

Finely chop the garlic, parsley, oregano and basil, then mix with oil, lemon juice, a bit of salt (not much, because the meat and chorizos should be salted), black pepper, cumin, chilli and vinegar. Let it marinate for a few days (the longer the better).

Experiment with the quantity of the ingredients until you are satisfied with the taste.