Having spoken to three Argentinians (yes, they claim the invention right) about how an authentic, traditional chimichurri is made I realized that there is no single chimichurriu recipe like that in existence. As is the case with just about any recipe, every family, every chef has own chimichurri recipe that they like and use. With that said, here is my favorite cilantro chimichurri recipe that I consider traditional but that will likely not be identical or even very close to another chimicurri recipe.
A basic chimichurri consists of parsley, oil, lemon juice, salt and pepper. Proportions vary from home to home, and additional ingredients are often added. It’s not uncommon to see cilantro, garlic, oregano, mint, sweet paprika, hot pepper flakes, cumin, rosemary and other ingredients added to chimichurri.
When making chimichurri, Argentinians use both dried and fresh herbs, but fresh always taste better. When using dried herbs, a chimichurri is allowed to sit for a day or two before using to allow the herbs hydrate and taste better.
