Chimichurri rojo
Type Condiment
Place of origin Argentina and Uruguay
Main ingredients finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar
Cookbook:   Media: Chimichurri

Chimichurri (Spanish: [tʃimiˈtʃuri]) or chimmichurri is an uncooked sauce that can have a variety of uses; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and originates from Argentina and Uruguay.[1][2] It is made of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. The dominant flavors are parsley and garlic.


The name of the sauce probably comes from Basque tximitxurri ([t͡ʃimiˌt͡ʃuri]), loosely translated as "a mixture of several things in no particular order"; many Basques settled in Argentina in the 19th century.[3]

There are also various (almost certainly) false etymologies purporting to explain the name as a corruption of English words, most commonly the name "Jimmy Curry"[4][5] or "Jimmy McCurry",[4][6] but there is no contemporary documentation of any of these stories. Australian chef John Torode essentially attributed the name to a corruption of the English soldiers' request "give me curry...give me curry," during Cooks Abroad, a documentary for the BBC.[7]


Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. In its red version, tomato and red bell pepper may also be added. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[8] It may also be served on the side as a condiment. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water.

See also


  1. Dictionary of Spanish: chimichurri Re-linked 2014-11-06
  2. Lomax Brooks, p. 82
  3. Raichlen, Steven (2010). Planet Barbecue!. Workman Publishing Company. p. 159. ISBN 0-7611-4801-9. Retrieved 6 December 2011.
  4. 1 2 Austen Weaver, Tara (2010). The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis. Rodale Books. p. 41. ISBN 1-60529-996-0. Retrieved 6 December 2011.
  5. Dobson, Francisco Ross (2010). Fired Up: No Nonsense Barbecuing. Murdoch Books. p. 58. ISBN 1-74196-798-8. Retrieved 6 December 2011.
  6. Cooper, Cinnamon (2010). The Everything Cast-Iron Cookbook. Adams Media. p. 137. ISBN 1-4405-0225-0. Retrieved 6 December 2011.
  7. John Torode in "A Cook Abroad", Season 1, Episode 3, BBC, 2015, Argentina.
  8. Blumer, Bob. "Steak Gaucho-Style with Argentinian Chimichurri Sauce". Food Network. Retrieved 11 September 2017.
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