Chimichurri sauce is a popular condiment in Latin American cuisine that adds a burst of fresh, herby flavor to any dish. It's a vibrant green sauce made from a blend of fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and spices.
What is CHIMICHURRI?
Chimichurri is a green sauce made from a blend of fresh herbs, garlic, oil, and vinegar. This sunny, herbaceous green sauce is a product of Argentina. Consider it their take on pesto sauce, only considerably looser and with more of a focus on the individual flavors of the ingredients. It is delicious spooned over sautéed veggies or grilled skirt steak. But, it is so adaptable that you can use it for anything that comes from the oven or the grill. Chimichurri has a tangy, herby flavor that adds brightness and freshness to any dish. It's a versatile condiment that can be customized to your personal taste preferences and is quick and easy to make at home.
In order to offer you a taste of South America, I’m sharing with you today a traditional chimichurri recipe.
AUTHENTIC CHIMICHURRI SAUCE ONLY REQUIRES 5 EASY INGREDIENTS
Herbs, aromatics, an acid, and fat make up the chimichurri sauce’s fundamental ingredients. But for the traditional recipe, be sure to use only the precise ingredients mentioned below.
- Fresh herbs:
Flat-leaf parsley and oregano make up the majority of this sauce’s ingredients. If fresh oregano is unavailable, dried oregano will do just fine; in fact, dried oregano is more frequently used in Argentina.
- Red chili
I’m slicing up a red chili pepper because I like using fresh ingredients. Nevertheless, red pepper flakes also function effectively. I discovered eateries in Argentina that offered it both ways.
- For minced garlic, I usually use a garlic press, but this recipe calls for hand-chopped components. So use a knife to chop the garlic instead. And while I’m fine with the above-mentioned dried ingredients, go with fresh garlic rather than garlic powder.
- Olive Oil: Take a sip. The base is extra-virgin olive oil, so grab your finest brand!
White wine vinegar: Red wine vinegar is the only vinegar you should use; any other sort will drastically change the sauce’s flavor.
How to make CHIMICHURRI
One of the simplest sauces to whip up on demand is by far this one. The herbs, garlic, and chili pepper just need to be chopped before being combined.
- Cut everything up. Garlic, chili pepper, parsley, and oregano should all be chopped finely. After that, combine everything in a tiny bowl.
- Combine all of the ingredients. Add the salt, pepper, vinegar, and olive oil, and whisk everything together until well combined. You can use it right away or put it away for later.
TIPS ON HOW TO MAKE THE BEST CHIMICHURRI SAUCE
- Hand-cut the herb pieces. You may occasionally see individuals blending the contents in a food processor. But for a more genuine version, each ingredient must be manually chopped. This will prevent the sauce from becoming thicker and more homogenized when it should be loose.
- Age the sauce for a while. This sauce is ready for use right away. But allow it to rest at room temperature for several hours for a tastier chimichurri. This will allow the tastes to mingle together for a while!
Why use chimichurri sauce?
Add a garnish to cooked meats and seafood. Steak with chimichurri sauce on top will always be a plus. Nevertheless, it also goes fantastically with baked chicken, grilled lamb chops, barbacoa tacos, prawns, or any other protein you want to give a fresh, herbaceous touch to.
- Mix in the vegetables. I can vouch for the fact that roasted cauliflower, sauteed zucchini, roasted broccoli, and roasted Brussels sprouts all taste amazing when paired with chimichurri!
- Sandwiches should have a layer. Put a coating of this sauce on top of any sandwich or even burger you’re preparing. Your sandwich will definitely stand out with it!
Chimichurri sauce will stay fresh for a few weeks, which is good news. So, you have a few storage choices if you intend to utilize them for future meals.
Pour it into an airtight container and keep it there for up to three weeks to store.
The sauce can be frozen
The sauce can be frozen for up to three months in a freezer-safe bag or container. Also, you can freeze the sauce into cubes if you have an ice cube tray like Souper Cubes. The sauce should defrost overnight in the refrigerator before use.
- ½ cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
- 3 to 4 garlic cloves, finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
- Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge (see storage instructions above).
- Each serving is about 3 tablespoons.