Chimichurri (2024)

FAQs

What is chimichurri sauce made of? ›

What Is Chimichurri? Have you ever made a chimichurri sauce? It's an Argentine sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

If you find the chimichurri sauce too tangy, you can reduce the amount of vinegar used or add a pinch of sugar to balance the flavour. As the sauce is very versatile, feel free to experiment with different herbs, vinegar, and oils or even add a touch of freshly squeezed lemon juice for extra tanginess.

Hunger is the best sauce.

There are various legends about the birth of chimichurri and its name, with the most famous claiming that it was 19th-Century Irish immigrant James (Jimmy) McCurry, who, longing for Worcestershire sauce – a popular condiment in the UK and Ireland that's made of vinegar, molasses, garlic, anchovies and other ingredients ...

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Improves heart health: The olive oil in chimichurri seasoning is a healthy fat that can help reduce inflammation, lower cholesterol levels, and improve heart health.

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.

Ways to Make Chimichurri

Either way works! Hand chopped chimichurri looks a bit more rustic, while blended chimichurri looks more pulpy and fine. If you aren't going to use a food processor, make sure that you chop your garlic and herbs as finely and as uniform as possible.

Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process.

Should chimichurri be kept in the fridge or on the counter? ›

Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months.

Chimichurri sauce is very flavorful with a hint of spice from the red pepper flakes. Because of it's strong flavor, you only need a small amount of the sauce to bring a lot of flavor to a dish. If you want to tone down the spice of this recipe, simply cut down on, or omit the red pepper flakes.

Red Wine Vinegar: Acid is a must for chimichurri, because it makes the sauce taste bright and punchy. If you don't have red wine vinegar, you could substitute with white wine vinegar instead. Smoked Paprika: Smoked paprika adds red color and a smoky flavor.

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noun. chi·​mi·​chur·​ri ˌchi-mē-ˈchu̇r-ē : a savory Argentinean sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil.

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To baste is to flick spoonfuls of happily bubbling butter over the meat repeatedly, this helps round out the color, and adds toasted nutty flavor of browned butter carrying the scent of aromatics. Once your pan has cooled to a medium temperature, over a med-low to medium heat, add a big lob of butter.