This chimichurri recipe is super easy to make and I wanted to share it because it was one of the best things I ate in Argentina.
I’ve been quite upfront about how I wasn’t really impressed with food in Argentina. Maybe it had been because everyone made it seem like a culinary mecca. But I wasn’t a devoted follower. On the whole I found it kind of bland and boring.
However, I was introduced to chimichurri, a sauce made with herbs, garlic, oil and vinegar. Chimichurri is amazing on meat and killer choripan (sausage in a bun).
No one really knows the origin of the name chimichurri but there are plenty of legends. The most widely accepted is from Argentinean writer Miguel Brascó who says it dates back to when the British unsuccessfully invaded the Spanish colonies in Rio de la Plata in Argentina. The British captives apparently asked for condiments for their food and goofishly mixed up a bunch of words so they asked for che-mi-curry or give me curry.
The most odd is that it’s for “Jimmy McCurry” an Irishman who first made chimichurri and was helping with Argentine independence efforts. Legends has it people couldn’t say his name so they called him chimichurri.
Other stories say the name chimichurri came about from the Basque settlers as tximitxurri means a mix of many different things.
For as many theories, there are exponentially more recipes as each home and restaurant has its own but it’s roughly parsley, oregano, garlic, oil and vinegar. Sometimes you will find dried or fresh herbs and some chimichurri recipes are more chunky than others.
It’s up for debate whether this is the best chimichurri recipe but this is easy to make and very versatile. Chimichurri sauce is great on grilled meat so it’s perfect for any barbecue. But it’s also a great marinade with a bit more acid and if you like sausage on a bun throw some chimichurri sauce on and call it choripan.
However, my most favourite is on oysters. We shot the video below the same day as How to Shuck Oysters with a hockey puck. Chimichurri on fresh oysters is divine!
Personally I like a chimichurri recipe that is more of a spread than a dipping sauce so I can spread it on a sandwich. But you can make this basic recipe and if you would like it more of a chimichurri sauce simply add more olive oil and red wine vinegar.
- ½ cup oregano
- 2 cups parsley
- 2 cups cilantro
- 2 cloves garlic
- ¼ cup red wine vinegar
- salt and chili pepper to taste
- 1 cup olive oil
- Add first six ingredients to food processor.
- Turn on food processor to blend and stream olive oil to emulsify.