The Difference Between Pesto And Chimichurri
Pesto is an Italian, basil-based sauce synonymous with pasta, while chimichurri is an Argentine, parsley-based sauce synonymous with grilled meats. Both sauces are green, raw, herb, and oil-based, although they only share a few ingredients and taste worlds apart.
Chimichurri vs. Pesto
Just like pesto, chimichurri has been adapted over the years and is now available in a plethora of different styles, with green (Verde) and red (Rojo) being the most common. Sometimes, though, old recipes have been changed so much that they barely resemble the original sauce. That's why, for this article, we're focusing on traditional Italian basil pesto and traditional Argentine parsley chimichurri.
Let's start with the similarities. Both...
• are green, raw, herb, and oil-based.
• are best made with a pestle and mortar.
• share ingredients (oil, herbs, garlic, and salt).
• can be served in a variety of different ways.
• elicit huge passion in their home countries.
The Differences Between Chimichurri and Pesto
Here, we look under the bonnet of each sauce and see what's going on behind the scenes.
| Ingredient | Pesto | Chimichurri |
| Oil | ✓ | |
| Salt | ✓ | ✓ |
| Garlic | ✓ | ✓ |
| Basil | ✓ | |
| Cheese | ✓ | |
| Nuts | ✓ | |
| Parsley | ✓ | |
| Oregano | ✓ | |
| Vinegar | ✓ | |
| Chilli | ✓ |
You only need to look at the list of ingredients to know that the two sauces are going to taste completely different. While pesto has a distinctly cheesy, nutty vibe, chimichurri has an unmistakable tang from the vinegar, savouriness from the oregano, and bucket loads of heat from the chilli.
Both sauces can be used in a wide variety of settings, including marinades, dips, and spreads. However, while pesto is most commonly associated with pasta, chimichurri is almost always used to accompany grilled meat or fish.
The two sauces are in no way as interchangeable as some people believe, and nothing annoys Italians more than calling chimichurri an "Argentine pesto."
However, they also share another thing: Both are in a constant state of flux, with traditionalists arguing that the original recipe is the only one worthy of the name. Meanwhile, less nostalgic cooks believe it's perfectly acceptable to tweak the recipe, giving a generous nod to tradition while honing the sauce to suit new tastes and attract new fans.
This discussion isn't going away anytime soon. Pesto's greatest advocate, Roberto Panizza, ultimately wants the EU to recognise the pesto recipe made with Genovese basil as the only sauce that can legally call itself pesto. Similar voices exist in Argentina, where many chefs believe people's definition of chimichurri has become far too broad and needs to be reined in to respect tradition.
Whatever your view, if you want to taste chimichurri as it was designed to taste, you can do a lot worse than follow our recipe below.
The ultimate chimichurri recipe
| Ingredient | Quantity |
| Rapeseed oil | 70g |
| Parsley | 60g |
| Red wine vinegar | 25g |
| Chilli | 20g |
| Shallots | 15g |
| Oregano | 6g |
| Garlic | 6g |
| Sea salt flakes | 1.5g |
How to make chimichurri
For best results, use a pestle and mortar.
Take the garlic, herbs, chilli, shallots, and salt and work the sauce until you reach your desired consistency. We like to keep our chimichurri a little chunky.
Stream in the oil and vinegar, stirring constantly. Allow the sauce to stand for 20 minutes and serve at room temperature.
Chimichurri will last in the fridge for 3 days without a noticeable drop in quality.