Chimichurri is a popular sauce that originates in Argentina and Uruguay. It is most frequently served with meats that have been grilled. It is a straightforward sauce, but it packs a lot of flavours because it is made with a few fresh ingredients like parsley, garlic, vinegar, and oil. Chimichurri has gained popularity all over the world and can be utilized in a variety of ways due to its versatility.
It can be used as a marinade, a condiment, or a dip. In this piece, we will walk you through the process of making chimichurri from scratch using a step-by-step guide, so that you can incorporate this flavorful sauce into your existing repertoire of culinary techniques.
- 1 bunch of fresh parsley
- 1/2 bunch fresh cilantro (optional)
- 4 garlic cloves
- 1/2 red onion, diced (optional)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- Prep the ingredients. Start by washing the parsley and cilantro (if using) and patting them dry. Remove the stems from the parsley and roughly chop the leaves. Peel the garlic cloves and dice the onion (if using). Measure out the red wine vinegar, olive oil, salt, and red pepper flakes (if using).
- Combine the ingredients. In a food processor or blender, combine the chopped parsley, cilantro, garlic, red onion (if using), red wine vinegar, salt, and red pepper flakes (if using). Pulse until the mixture is well combined and the herbs are finely chopped.
- Add the olive oil. With the food processor or blender running on low, slowly pour in the olive oil. Continue blending until the chimichurri is smooth and well combined.
- Taste and adjust seasoning. Once the chimichurri is blended, taste it and adjust the seasoning as needed. Add more salt or red pepper flakes if desired, or more olive oil or vinegar to balance the flavours.
- Serve or store. Transfer the chimichurri to a jar or container with a tight-fitting lid. It can be served immediately or stored in the refrigerator for up to a week. Before serving, give the jar a good shake to recombine the ingredients.
- Use fresh herbs for the best flavour. Dried herbs can be substituted if fresh herbs are not available, but the flavour won’t be as bright and fresh.
- Customize the recipe to your taste. Some variations of chimichurri include adding fresh oregano, green onions, or lemon juice. Experiment with different ingredients to find your favourite version.
- Use a food processor or blender for the best results. While it is possible to make chimichurri by hand, a food processor or blender will make the process much quicker and easier.
- Serve chimichurri with grilled meats, roasted vegetables, or as a dip for bread. It is also delicious on sandwiches or as a topping for tacos.
Adding a zing of flavour to your dishes is as simple as whipping up a batch of chimichurri, which takes very little time. This herbaceous sauce can be altered to suit your preferences, and it goes particularly well with roasted vegetables and grilled meats, but it also works well as a dip or a topping. Explore this delicious condiment’s versatility by trying it out in a variety of guises, and zero in on the one that suits your tastes best.
It is possible to whip up a batch of chimichurri in a matter of minutes using only a few fresh ingredients and a food processor or blender. So, there’s no reason not to give it a shot and give your cooking a South American twist in the process!