The sauce is a liquid mass that matches well with the main ingredient - meat, fish or vegetables, in the dish. The purpose of the sauce is to enrich, enhance the taste of this ingredient or to make the dish more interesting due to the contrasting difference. The sauce can radically change the properties, taste and flavor of the product.                

The products we eat every day - poultry, fish or beef, grains, peas, vegetables, pasta - are quite boring and sometimes tasteless and that is why for centuries people add various spices, salt, pepper, herbs, honey, vinegar, soy sauce, mustard, etc. to the dishes. The sauces are used in exquisite dishes. The chefs could give them any taste, consistency and color using various technologies. The widespread use of sauces in modern cuisine first began in Europe, namely in France. A group of chefs developed and transformed the preparation and use of sauces into art and implemented a standard in the restaurant industry.             

However, there are also recipes for sauces that are centuries old and are very popular in countries that are very far from their countries of origin.  Sauces prepared on the basis of Chinese soy, Mexican salsa, Indian curry, Roman pesto, etc. are popular all over the world

The Argentine sauce chimichurri, the recipe of which we offer, is very suitable for summer due to its lively tastes and is ideal for grilled meat, fish, chicken, pasta. This sauce is also called Argentine pesto.

To prepare chimichurri you will need:

  • 1 glass chopped parsley             
  • ¼ a glass of chopped coriander
  • 4 tsp fresh or 1 tsp dried oregano  
  • 1/2 tsp ground red pepper
  • 3 cloves of garlic
  • ⅓   glass of red wine vinegar
  • ½   glass of olive oil
  • 1/2 tsp salt


Chop all the ingredients in a chopper for a few seconds until cut into very small pieces. Leave for 20 minutes at room temperature. It is stored in the fridge for up to a week.