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Chimichurri Sauce

Prep Time:

10 minutes

Cook Time:









This recipe was made by our friend and chef Franco Nesossi, he’s the owner of Pachamama Experience, a cozy kitchen located in the heart of Buenos Aires, where tourists and food lovers can experience the real essence of Argentinian cuisine.

“Pachamama means ‘mother earth’ and represents not only the earth per se but the entire ecosystem including nature and living things. As it is the nucleus in the system of beliefs among native people in most of South American tradition it represents what we want to achieve in this experience: sharing with everyone Argentine´s tradition through cooking and eating all together”.


  • 1 handful of parsley, finely chopped

  • 3 garlic cloves, finely chopped

  • 3 tbsp apple cider vinegar

  • 2 tbsp sunflower oil

  • 2 tbsp dried oregano

  • 2 tbsp chili flakes or chili powder

  • 4tbsp water

  • salt to taste

A note on measurements

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.


Mix the oregano with the chili flakes, salt and water. Let it rest for 5 minutes, (there should not be any water left, if so add more oregano).

Add the garlic and parsley both finely chopped. Add 3 tbsp of vinegar and 2 tbsp of sunflower oil. If the sauce looks too dry add a little bit more of each, (it should not be soupy either).

Let it rest for one complete day and now use it with your steak, salad, fries, or authentic Argentinian empanadas!


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