Chimichurri
Chimichurri (chee-mee-CHOO-ree)
Fresh Herb and Garlic Sauce
A vibrant, tangy sauce of finely chopped fresh parsley, garlic, oregano, red pepper flakes, and vinegar in olive oil. The quintessential Argentine condiment served alongside grilled meats.
Nutrition & Info
Equipment Needed
Instructions
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1
Finely chop the parsley and oregano by hand using a sharp knife. Avoid using a food processor as it bruises the herbs and changes the texture.
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2
Combine the chopped herbs with minced garlic, red pepper flakes, salt, and black pepper in a bowl or jar.
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3
Pour in the red wine vinegar and olive oil. Stir thoroughly to combine all ingredients evenly.
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4
Let the chimichurri rest for at least thirty minutes at room temperature before serving to allow the flavors to meld. It improves further if made several hours ahead.
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5
Serve at room temperature alongside grilled meats. Store in a sealed jar in the refrigerator for up to one week.
Did You Know?
The origin of the word chimichurri is debated. One popular theory claims it comes from an Englishman named Jimmy McCurry who asked for condiments in broken Spanish, which locals phonetically adapted.
Chef's Notes
Equipment Tips
- sharp knife
- cutting board
- jar with lid
The Story Behind Chimichurri
Chimichurri is inseparable from Argentine asado culture and gaucho tradition. While its exact origins are disputed, the sauce emerged in the 19th-century pampas where gauchos needed a simple, preserved condiment to accompany their daily grilled beef. The combination of vinegar for preservation and fresh herbs for flavor was practical for the nomadic gaucho lifestyle. Today chimichurri is Argentina's most iconic sauce, with every family guarding their own ratio of ingredients as a closely held secret.
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