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.
But I loved chimichurri sauce. It is everywhere! because it is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table.
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).
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History of Chimichurri
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 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. I shot the video below the same day as How to Shuck Oysters with a hockey puck. Chimichurri on fresh oysters is divine!
What Does Chimichurri Sauce Taste Like?
I’ll be the first to admit that a bunch of blended greens may not look the most appetizing.
But really it is so delicious. If you love a fresh tasting garlicky, spicy condiment for meats this herb condiment is perfect for you.
Although Argentinian food isn’t typically spicy, chimichurri does include some red pepper flakes, although not enough to make it really spicy.
How to Use Chimichurri
Although I love chimichurri on steak I actually don’t eat a lot of steak at home.
Fortunately it’s amazing on so many things:
- Add a bit more oil and vinegar and use it as a marinade for chicken or lamb
- Great with white fish and grilled shrimp
- Toss it with grilled potatoes
- Throw a spoonful of it in minestrone or other soup
- Add a bit to tomato sauce before tossing with pasta
- Make a quick white bean salad but tossing it with beans, chopped tomatoes and cucumber
- Add it to omelets
- Spread it on a sandwich
How to Store Chimichurri
It’s at its absolute best when it’s fresh and bright green.
But if you can’t use it within a few days it freezes really well. I like to freeze chimichurri in small portions so I can add a little bit to whatever I’m making. It’s best consumed within a month.
Easy Chimichurri Recipe
Chimichurri is very versatile and should be adapted to personal taste. Some people perfect it more acidic and others like more olive oil.
Personally I like a chimichurri recipe that is more of a spread than a dipping sauce so I can spread it on a sandwich.
A traditional chimichurri recipe does not use cilantro. Cilantro isn’t a common ingredient in Argentinean cuisine but I like cilantro chimichurri as I think it adds a brightness.
The traditional way to make chimichurri is in a mortar and pestle but I think it’s fine in a food processor.
- 1/2 cup oregano
- 2 cups parsley
- 2 cups cilantro optional
- 2 cloves garlic
- 1/4 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.
Nutrition Information:Yield: 24 Serving Size: 1 Amount Per Serving: Calories: 87Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 29mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.