Chimichurri Sauce is a classic uncooked herb sauce that pairs beautifully with grilled meats, vegetables and so much more.
Chimichurri sauce should be dubbed magic sauce because it’s magical. If you’ve never tried it, you’re in for a treat. If you have, you know the magic on a spoon that I speak of.
Besides being insanely delicious this condiment comes together in about 10 minutes. Quick, easy and delicious. What more could you ask for. Versality. You’ll be surprised just how many ways you can use this sauce besides as a topping for grilled meats and vegetables.
Traditionally this sauce was made in a mortal and pestle. A chef’s knife does the trick and is my preferred method. I actually find chopping therapeutic. I can’t be the only one right.
What is Chimichurri ?
It is a sauce that can be used both in cooking and as a table condiment for grilled meats and vegetables. Chimichurri is a specialty of Argentina and Uruguay and the sauce can come in both a green and a red variety. This recipe showcases the green variety.
This chimichurri recipe is made with finely chopped flat leaf Italian parsley, minced garlic, kosher salt, red pepper flakes, olive oil, oregano, lemon juice and red wine vinegar. You can substitute white wine vinegar in place of red wine if you’re in a pinch.
How do you use chimichurri ?
- Serve chimichurri sauce room temperature over grilled meats like steak, chicken or fish. Vegetables or even roasted potatoes.
- Slather it on crostini to use as an appetizer.
- Slather it in between slices of garlic bread.
- Mix sauce into pasta or potato salads.
- Consider using it as a dressing for salads.
These are just a few ideas to get you started. The possibilities are limitless.
What is the difference between pesto and chimichurri?
The acid (red wine vinegar and lemon juice) in chimichurri makes it taste a little more zippy while pesto, on the other hand, has a richer texture and flavor.
How Long Does Chimichurri sauce last in fridge?
You can store chimichurri sauce in the refrigerator for approximately one week. Although mine never lasts that long because I eat it too quickly. I like to store mine in glass jars and bring the sauce to room temperature before using.
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- 1/2 cup finely chopped fresh parsley - leaves only, stems removed
- 4 cloves garlic - minced
- 2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- squeeze of fresh lemon
- Place parsley, garlic, red pepper flakes, salt, oregano into a small bowl. Add red wine vinegar and olive oil. Mix to combine.
- Adjust salt to taste if necessary.
You may substitute white wine vinegar for red.
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