What herb-based sauce is traditionally served with Argentine asado?

The herb-based sauce traditionally served with Argentine asado is chimichurri. This uncooked condiment is typically made with finely chopped parsley, garlic, oregano, oil, vinegar, and some form of pepper or chili.

Chimichurri is served alongside grilled meats rather than used as a thick cooking glaze. Diners spoon it over beef, sausages, or other asado items after cooking, although it can also be used as a marinade or basting sauce. Its acidity and herbs balance the rich, smoky flavor of meat cooked over charcoal or wood.

Green chimichurri, or chimichurri verde, is the most familiar version, while chimichurri rojo includes additional red pepper or paprika. Recipes vary considerably between households and regions. The sauce is strongly associated with Argentina but is also common in Uruguay, Paraguay, and parts of Brazil.

Pesto is a related-looking green sauce, but it is Italian and usually contains basil, pine nuts, and cheese. Chimichurri is generally sharper, fresher, and vinegar-based, with parsley as its defining herb.