Al Frugoni Chimichurri Sauce Recipe: Argentinian Herb Brightness

This vibrant Argentinian sauce transforms grilled meats with its bright herbaceous notes and tangy kick. I’ve perfected the balance of parsley, garlic, and vinegar to create a versatile condiment that elevates any dish.

No cooking required—just chop, mix, and let the flavors meld. Use it as a marinade, finishing sauce, or dipping condiment for bold results every time.

Ingredients for Al Frugoni Chimichurri Sauce

Nine fresh ingredients for that signature bright, herbaceous Argentinian zing. No cooking, just flavor.

The parsley and cilantro are non-negotiable here. Farmers market bunches have the most vibrant flavor—avoid the pre-cut stuff in plastic bags (it wilts fast). I grab mine from Trader Joe’s when I can’t hit the market. For the olive oil, California Olive Ranch or any cold-pressed extra-virgin with a peppery finish works beautifully. The vinegar should be good enough to sip—Colavita red wine vinegar is my go-to.

No cilantro? Flat-leaf parsley at double the amount keeps it green and fresh. Out of red wine vinegar? Apple cider vinegar (same quantity) works in a pinch. Want more depth? Add 1 tbsp fresh oregano—it’s traditional in some regions. The garlic can be eyeballed, but don’t skip it. And if you’re sensitive to raw garlic’s bite, let the sauce sit 10 minutes before using to mellow it out.

This keeps 5-7 days in the fridge—store in a glass jar with a tight lid. The olive oil will solidify slightly when chilled (totally normal). For longer storage, freeze in ice cube trays for up to 3 months. Thaw at room temp before using.

Step-by-Step Instructions for Argentinian Chimichurri Sauce

This no-cook sauce comes together in minutes with a food processor or mortar and pestle.

Step 1: Prepare the Herb Base

In a food processor, combine all 2 cups Fresh Flat-Leaf Parsley with the 1 cup Fresh Cilantro. Pulse until finely chopped but not puréed—you want visible herb flecks for texture. I stop when the mixture resembles coarse sand.

If you prefer a rustic touch, use a mortar and pestle instead. It takes more effort but releases the herbs’ essential oils beautifully. Either way, make sure the parsley stems are completely removed first to avoid bitterness.

Step 2: Incorporate the Aromatics

Add the 6 cloves Garlic Cloves, 1 tsp Dried Oregano, 1 tsp Red Pepper Flakes, 1 tsp Sea Salt, and 0.5 tsp Freshly Ground Black Pepper to the herbs. Pulse again until the garlic is minced and everything is evenly distributed.

This is where the flavor foundation builds. The garlic should be fine but not liquid. Taste and adjust the red pepper flakes now if you want less heat—they’ll mellow slightly when combined with the liquids.

Step 3: Emulsify with Vinegar and Oil

Pour in the 0.5 cup Red Wine Vinegar and pulse to combine. Then, with the processor running, slowly drizzle in the 0.75 cup Extra-Virgin Olive Oil. This creates a temporary emulsion that coats every herb speck.

If making by hand, whisk the vinegar into the herb-garlic mixture first, then gradually whisk in the olive oil. The sauce will separate over time—that’s normal. Just give it a stir before serving.

Step 4: Rest and Marry the Flavors

Transfer the chimichurri to a bowl and let it sit at room temperature for at least 30 minutes before serving. This resting period allows the flavors to meld and the garlic to mellow slightly.

Cover with plastic wrap pressed directly onto the surface to prevent oxidation. The sauce should be vibrant green with visible herb pieces suspended in the oil-vinegar mixture. Stir just before using.

Step 5: Adjust and Serve

Give it a final taste and adjust seasoning if needed. The vinegar should be bright but not overpowering, and the salt should enhance rather than dominate. If it’s too sharp, a pinch more salt will balance it.

Serve at room temperature over grilled meats, fish, or even as a marinade. The sauce keeps in the refrigerator for up to 5 days, though the color will darken over time. Always bring to room temperature before serving.

Storing and Reheating This Dish

Refrigerator Storage

Transfer your chimichurri to a clean glass jar with a tight lid—I prefer Ball Mason jars. It stays fresh for 5-7 days at 40°F or below. The olive oil may solidify slightly, but this is completely normal. 💡

Freezer Storage

For longer storage, freeze in ice cube trays for up to 3 months. Once solid, transfer cubes to a freezer bag. This preserves the vibrant flavor and makes portioning easy.

Room Temperature

Before serving, let refrigerated or frozen chimichurri sit at room temperature for 15-20 minutes. This allows the olive oil to reliquefy and the flavors to wake up.

Stir Before Serving

Natural separation occurs over time. Simply stir vigourously with a fork to recombine the herbs, oil, and vinegar. The texture should be chunky, not smooth.

Reviving Older Sauce

If your chimichurri tastes dull after storage, brighten it with a splash of fresh red wine vinegar or a pinch of sea salt. This brings back the signature tang. ⚡

Avoid Metal Containers

Never store in metal containers, as the vinegar can react and impart a metallic taste. Stick to glass or food-grade plastic for best results.

Frequently Asked Questions