Chimichurri Sauce

Have you tried Chimichurri sauce, and if not, why not? This incredible sauce from Argentina is truly amazing. It is made with oregano and parsley, it is incredibly refreshing, and it is so much more than a sauce. This condiment takes less than 10 minutes to whip up, and it can transform your meat dishes into something spectacular. In Argentina, chimichurri is eaten along with asado, which refers to barbecued meat.

The word chimichurri has an unusual meaning, which is attributed to the word ” mix or mixture”. The real beauty of this sauce comes from the ingredients, which are fresh parsley, garlic, vinegar, olive oil, and spices. However, the variations of this sauce are quite literally endless! Historically, this sauce was created as a practical way to preserve herbs and enhance their flavour.

Ingredients to Make Chimichurri Sauce.

Fresh parsley, Fresh oregano, Salt, Pepper, Garlic, Lemon juice, Red chili, Apple Cider Vinegar, Olive oil.

Chimichurri sauce uses fresh parsley and oregano. You can use other herbs such as coriander or fenugreek. The fresh ingredients accentuates the taste of the red chili. There are also other ways to add heat to the chimichurri, think along the lines of cayenne pepper or Cajun spice. Lemon juice adds a sharp taste, whilst garlic provides a pungent flavour. Apple cider vinegar adds a tart taste which gives this recipe an incredible tang. Other recipes use red wine vinegar and cilantro, but this is optional and depends entirely on your taste preference.

Instructions

Add one handful of oregano leaves, which would be about 10 stems of oregano. Prepare a halved lemon and remove all the seeds. Peel and wash three garlic cloves. Add one handful of parsley to the blender, which would be about 17-20 stems of parsley. Cut off the stem as close to the leaves as the thicker part of the stem can be tough or stringy.

Toss all the herbs and garlic cloves into a blender. Remove the green calyx and pedicle part of the chili and also toss into the blender. Squeeze the fresh lemon juice into the blender.

Add salt, pepper and olive oil after blending the mentioned ingredients. Make sure to finely blend the ingredients without pureeing them. There you have it, this incredible sauce is super easy to make at home. There are so many wonderful main-dishes that will complement this recipe.

What to Serve with Chimichurri Sauce?

There are many dishes that can be served alongside Chimichurri sauce such as Baked Fish, Grilled Chicken, Grilled Shrimp and Grilled Lamb Chops.

One of the most common ways to enjoy chimichurri sauce is with grilled meat. This combination is out of this world. And, if you’re keen on increasing the flavour of grilled meat, pair it with chimichurri sauce for delicious results.

Chimichurri should not be limited to grilled meat. This herbaceous sauce is incredible on roasted vegetables such as zucchini, bell peppers, and potatoes. This marinade works wonders when combined with shrimp or grilled fish. Chimichurri keeps the seafood moist while imparting a delicious burst of flavour. Here’s one that is a little unconventional, but absolutely delicious. Spread Chimichurri on toasted bread and top with your favourite cheese. Serve with drizzle of a balsamic reduction sauce.

How to Store Chimichurri Sauce?

You can store Chimichurri sauce for two weeks in the fridge. Store in airtight container and top with a layer of oil. This sauce can be frozen for three months. Let it thaw normally on the counter-top, however, do not reheat on stove top or microwave.

Using the fresh ingredients will be the key component for this dish. Chop/blend the ingredients finely. The lemon juice can be replaced by vinegar. Depending on your preference, the sauce can be made thicker or thinner by adding more olive oil / lemon juice / vinegar.