A vibrant green sauce from Argentina made with parsley, cilantro, garlic, olive oil, vinegar, and red pepper flakes. It's traditionally served with grilled meats, especially beef.
From Argentine Spanish, possibly derived from the Basque 'tximitxurri' meaning 'a mixture of several things in no particular order.' The sauce reflects the culinary influence of European immigrants, particularly Basque settlers, in Argentine cuisine.
Chimichurri became Argentina's national condiment because it perfectly complements their world-famous beef culture - the acidity cuts through rich fat while herbs add freshness. Interestingly, there are fierce regional debates about whether 'true' chimichurri should include cilantro or be parsley-only!
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