Chimichurri sauce is one of the best dressings for our grills. Although it is also a good seasoning for other dishes, as a latino guy I love the spicy flavor and strong aroma of this sauce because it suits perfectly in any type of meat.
There are different versions of chimichurri sauce, and in each region you will find different ingredients that give its special touch. But the traditional recipe comes from Argentina and Uruguay, being Argentina the country that has internationalized it with its “asados”.
That’s why we decided to show you the original Argentinian chimichurri sauce recipe.
The original ingredients are: parsley, oregano, garlic, ground chili, brine and neutral (corn) oil. Later, vinegar replaced the brine and salt and hot pepper were added to the recipe.
In the traditional preparation, the solid ingredients are crushed in a mortar and pestle, but you can also easily help yourself with a food grinder (I even recommend it for speed).
Although if you want to make the original recipe, the closest thing to the preparation is to do it by hand with a mortar and pestle.
After having the solid ingredients well ground, you have to pour them into the oil and vinegar mixture and finally let them macerate for a few days.
The more days the mixture remains concentrated, the better the chimichurri sauce will taste.
Homemade chimichurri can last up to two months in the fridge, as long as it is well packed and you stir the mixture from time to time.
What to serve with chimichurri?
Chimicurri is a sauce that enhances the flavor of meat. But it is also an excellent dressing for salads or even for marinating poultry and fish.
Among the dishes with which you can accompany it we have:
- Argentinian Choripan.
- Toasted bread.
- Fish and Chicken.
Here is the recipe. You can print it directly if you need it on a trip ;).
Chimichurri sauce recipe
- 2 cloves garlic.
- 40 g parsley (about five tablespoons).
- Salt to taste.
- 1 teaspoon pepper.
- 1- 2 tablespoons of ground chili. The amount depends on how spicy you want it.
- 3 tablespoons of oregano.
- 1 cup of neutral (corn) oil.
- 1/2 glass of red wine vinegar (or to taste).
- Start by chopping the two cloves of garlic.
- Then we proceed to chop the parsley.
- In a glass container, place the garlic and chopped parsley, and add the ground chili, oregano, salt and pepper.
- When all the solid ingredients are in the container, proceed to put the oil in first. A good way to measure the amount of oil, is to make sure the oil surpass a little above the level of the solid ingredients.
- Finally add the vinegar.
- With a spoon, mix the contents of the container well.
- To allow the flavors to concentrate, let the mixture rest for at least a day.
- The solid ingredients can be chopped with a food processor to speed up the process and avoid a bad cut of the fingers.
- The container that will contain the chimichurri sauce should preferably be made of glass and with a lid. You don’t need to buy it. For example: you can use a glass coffee container, cleaning it well beforehand.
- The proportions of oil and vinegar are: for one of oil, half of vinegar.
- You can substitute the neutral oil for virgin olive oil, and add a capful of lemon juice instead of vinegar.
Recipe Name: Chimichurri Sauce
Author: Stefano De Andrade
Category: Sauces and dressings
Preparation time: 15 minutes
Cooking time: 0
Calories: 51 calories