Chimichurri
Chimichurri is a vibrant Argentinian sauce made with garlic, fresh parsley, and vinegar, adding a tangy kick to grilled meats. Easy to prepare, it infuses dishes with herbaceous flavors and can be stored for a week.
Cook time 0 min
Prep time 15 min
Ingredients:
2 garlic cloves1 tsp black pepper
1 tsp paprika
1 tsp chili powder
1 tsp salt
1/3 cup dried oregano
1 bunch fresh parsley
1/2 cup olive oil
1/3 cup vinegar
Chimichurri is a vibrant and tangy sauce hailing from Argentina, often used as a condiment for grilled meats. With its combination of fresh herbs, garlic, and vinegar, chimichurri is both flavorful and versatile, adding an extra layer of zest to any dish. It's easy to make and requires simple ingredients that you likely already have in your pantry.
Instructions:
- Peel the garlic cloves.
- Wash and pat dry the fresh parsley.
- Finely mince the garlic cloves.
- Roughly chop the parsley, including both leaves and tender stems.
- In a medium-sized bowl, add the black pepper, paprika, chili powder, salt, and dried oregano.
- Mix the dry ingredients thoroughly to ensure even distribution.
- Add the minced garlic and chopped parsley to the bowl with the dry ingredients.
- Stir to combine all the ingredients.
- Pour in the olive oil.
- Add the vinegar.
- Stir well to combine everything into a consistent mixture.
- Allow the chimichurri to rest for at least 15-30 minutes so the flavors can meld together. The sauce can also be made in advance and stored in the refrigerator for up to a week.
- Use the chimichurri as a marinade for meats, a dressing for vegetables, or a sauce to top grilled dishes. Enjoy!
With its zesty and herbal flavor profile, chimichurri is a versatile sauce that can elevate the taste of any meal. Whether drizzled over grilled meats, used as a marinade, or served as a dipping sauce, its bright and bold taste never fails to impress. With minimal ingredients and effort, you can whip up this delightful sauce and bring a taste of Argentina to your table.
Chimichurri FAQ:
Allow the chimichurri to rest for at least 15-30 minutes after preparation. This resting period helps the flavors meld together, enhancing the overall taste.
You can use red wine vinegar for a traditional flavor, but white wine vinegar or apple cider vinegar can also work well. Choose a vinegar that suits your taste preferences.
Store leftover chimichurri in an airtight container in the refrigerator. It will keep well for up to a week. Make sure to stir before using, as the ingredients may separate.
Fresh cilantro or a mix of basil and parsley can work as substitutes if you prefer a different flavor profile. However, this may change the traditional taste of chimichurri.
You can increase the heat by adding more chili powder or including fresh chili peppers. To reduce heat, simply decrease the amount of chili powder used.
Tips:
- Finely chop the garlic and parsley to enhance the texture of the sauce.
- Allow the chimichurri to sit for at least 30 minutes before serving; this helps the flavors meld together.
- Adjust the consistency with more olive oil or vinegar depending on your preference.
- For a spicier version, add extra chili powder or fresh red pepper flakes.
- Use fresh parsley for the best flavor; the dried option won't provide the same vibrant taste.
- Store any leftover chimichurri in an airtight container in the refrigerator, and it will keep for up to one week.
Nutrition per serving
4 ServingsCalories 50kcal
Protein 2.02g
Carbohydrates 12g
Fiber 7g
Sugar 0.94g
Fat 30g