chimichurri recipe

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Chimichurri sauce, originating from Argentina and Uruguay, is a vibrant and flavorful addition to any meal. Known for its fresh ingredients and bold taste, chimichurri has gained international popularity, particularly as a complement to grilled meats. In this guide, we will explore everything you need to know to make the perfect chimichurri sauce at home.

Ingredients for Chimichurri

To create an authentic chimichurri sauce, you will need the following ingredients:

  • Fresh parsley
  • Garlic
  • Red wine vinegar
  • Olive oil
  • Oregano
  • Red pepper flakes
  • Salt

Optional Ingredients:

  • Cilantro
  • Lemon zest
  • Lime
  • Honey

These ingredients combine to create a sauce that is both herby and tangy, with just the right amount of heat.

Preparation Steps

Making chimichurri is straightforward, but attention to detail ensures the best results. Here’s a step-by-step guide:

  1. Chop the Parsley and Garlic: Finely chop the fresh parsley and garlic. A food processor can be used, but traditional recipes call for hand chopping to maintain texture.
  2. Mix the Ingredients: In a bowl, combine the chopped parsley, minced garlic, and oregano.
  3. Add Wet Ingredients: Pour in the red wine vinegar and olive oil. Stir to combine.
  4. Season: Add red pepper flakes and salt to taste. Adjust according to your preference for heat and saltiness.

Pro Tip: Let the chimichurri sit for at least an hour before serving to allow the flavors to meld together.

Variations of Chimichurri

While the classic green chimichurri is most common, there are several variations worth trying:

  • Red Chimichurri: Made with red bell pepper and paprika, this version has a sweeter and smokier flavor.
  • Cilantro Chimichurri: Adding cilantro gives the sauce a fresher, citrusy note.
  • Spicy Chimichurri: Increase the amount of red pepper flakes or add fresh chili peppers for extra heat.

These variations showcase the versatility of chimichurri and allow you to customize it to your taste.

Serving Suggestions

Chimichurri is incredibly versatile and pairs well with various dishes:

  • Grilled Meats: Traditionally served with Argentine steak, it also complements grilled chicken and fish.
  • Vegetarian Options: Use chimichurri as a dressing for roasted vegetables or a dip for fresh bread.
  • Marinade: Use it to marinate meats before grilling for extra flavor.

For an interesting twist on traditional dishes, try it with this chipotle chicken recipe from Granny’s Bites.

Health Benefits

Chimichurri is not only delicious but also packed with health benefits due to its fresh ingredients:

  • Parsley: Rich in vitamins A, C, and K, and known for its antioxidant properties.
  • Garlic: Offers numerous health benefits, including boosting the immune system and reducing blood pressure (source).
  • Olive Oil: A good source of healthy fats and antioxidants (source).

Storing and Preserving

To keep your chimichurri fresh:

  • Refrigerate: Store in an airtight container in the refrigerator for up to one week.
  • Freeze: For longer storage, freeze in ice cube trays and transfer to a freezer bag. Thaw as needed.

What is Chimichurri Sauce Made Of?

Chimichurri sauce is a traditional Argentine and Uruguayan condiment that is celebrated for its vibrant flavor and versatility. It is primarily used as a marinade and a sauce for grilled meats, but its applications extend to various other dishes, making it a staple in South American cuisine. The ingredients for chimichurri sauce are simple yet create a complex and robust flavor profile.

Primary Ingredients:

  1. Parsley: The base of chimichurri sauce is fresh parsley. Flat-leaf parsley is preferred for its robust flavor. It provides a fresh, slightly peppery taste that forms the foundation of the sauce.
  2. Garlic: Fresh garlic cloves are minced and added to the sauce. Garlic imparts a pungent and spicy kick, balancing the freshness of the parsley.
  3. Olive Oil: High-quality olive oil is crucial for chimichurri. It serves as the carrier for the flavors and provides a rich, smooth texture.
  4. Red Wine Vinegar: This adds acidity to the sauce, balancing the richness of the olive oil and the sharpness of the garlic. It also contributes a slight tanginess.
  5. Oregano: Dried oregano is commonly used, though fresh oregano can also be included. It adds an earthy, slightly bitter note that complements the other ingredients.
  6. Red Pepper Flakes: These add a hint of heat to the sauce. The amount can be adjusted based on personal preference for spiciness.
  7. Salt and Pepper: These basic seasonings are essential for enhancing and balancing the flavors in the sauce.

Optional Ingredients:

  1. Cilantro: Some variations of chimichurri include cilantro for an additional layer of flavor. Cilantro introduces a fresh, citrusy note that pairs well with the other herbs.
  2. Lemon Zest or Lime Juice: Adding zest or juice from lemon or lime can increase the acidity and provide a refreshing citrus twist.
  3. Shallots or Red Onion: Finely chopped shallots or red onions can be included for a mild sweetness and added texture.
  4. Paprika: This can add a smoky flavor and a slight sweetness to the sauce.
  5. Honey or Sugar: A touch of sweetness can help to balance the acidity and bitterness of some ingredients.

Preparation:

To make chimichurri sauce, finely chop the parsley, garlic, and any other herbs or vegetables being used. Combine these in a bowl, then add the olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix well to combine, ensuring that the herbs are well coated with the oil and vinegar. The sauce should sit for at least an hour to allow the flavors to meld together. Chimichurri can be used immediately but often tastes better the next day after the flavors have had more time to develop.

Chimichurri sauce is traditionally served with grilled meats, especially beef, but it can also be used as a marinade, a dressing for salads, or a topping for vegetables. Its bright and zesty profile makes it a versatile addition to many dishes.

What is Chimichurri Seasoning Made Of?

Chimichurri seasoning is a dry blend of herbs and spices inspired by the traditional chimichurri sauce. While chimichurri sauce is a fresh, herb-based condiment made with parsley, garlic, and olive oil, the seasoning version aims to capture those flavors in a convenient, shelf-stable form. This dry seasoning can be used as a rub for meats, a flavoring for vegetables, or a base to rehydrate and make a quick chimichurri sauce.

Primary Ingredients:

  1. Dried Parsley: Parsley is a key ingredient in chimichurri seasoning, providing a fresh, slightly peppery base flavor.
  2. Garlic Powder: Garlic powder replaces fresh garlic, offering the same pungent, savory taste in a more convenient form.
  3. Dried Oregano: Oregano adds an earthy and slightly bitter note that is essential to chimichurri’s distinctive taste.
  4. Red Pepper Flakes: These provide a bit of heat, making the seasoning slightly spicy. The amount can be adjusted based on personal preference.
  5. Onion Powder: Onion powder adds a sweet and savory depth of flavor, complementing the garlic powder.
  6. Salt and Black Pepper: Basic seasonings that enhance and balance the overall flavor profile.

Optional Ingredients:

  1. Dried Cilantro: Adds a fresh, citrusy note that complements the parsley and oregano.
  2. Paprika: Provides a smoky sweetness that can enhance the overall flavor profile of the seasoning.
  3. Lemon or Lime Zest: Dried citrus zest can add a bright, tangy element to the seasoning.
  4. Crushed Bay Leaves: Introduce a subtle depth of flavor with a hint of bitterness.
  5. Dried Basil: Adds a sweet and slightly peppery flavor that works well with the other herbs.

Preparation:

To make chimichurri seasoning, combine all the dried herbs and spices in a bowl and mix well. The proportions can be adjusted to taste, but a typical recipe might include two parts dried parsley to one part each of garlic powder, oregano, and onion powder, with smaller amounts of red pepper flakes, salt, and pepper.

This dry blend can be stored in an airtight container in a cool, dark place for several months. It can be used as a dry rub for meats, sprinkled over vegetables, or mixed into marinades. To rehydrate the seasoning and make a quick chimichurri sauce, combine a tablespoon of the dry mix with two tablespoons of olive oil and one tablespoon of red wine vinegar. Let it sit for a few minutes to allow the flavors to meld.

Chimichurri seasoning is a versatile and convenient way to add the distinctive flavors of chimichurri to a variety of dishes. Whether used as a rub, a seasoning, or a rehydrated sauce, it provides a taste of South American cuisine in a simple, easy-to-use form.

What is the Difference Between Mexican Chimichurri and Argentinian Chimichurri?

Chimichurri sauce is widely recognized as a staple in Argentine cuisine, but it has also been adopted and adapted in various forms across Latin America. One notable variation is the Mexican chimichurri, which, while sharing similarities with the traditional Argentine version, incorporates unique ingredients and flavors reflective of Mexican culinary traditions. Understanding the differences between Mexican and Argentine chimichurri highlights the versatility and regional adaptations of this beloved sauce.

Ingredients:

Argentinian Chimichurri:

  1. Parsley: The primary herb used in Argentine chimichurri is fresh parsley. It provides a vibrant green color and a fresh, slightly peppery flavor.
  2. Garlic: Fresh garlic is a key component, offering a pungent and savory taste.
  3. Olive Oil: High-quality olive oil forms the base, giving the sauce a rich and smooth texture.
  4. Red Wine Vinegar: Adds acidity and a slight tanginess, balancing the richness of the olive oil.
  5. Oregano: Dried oregano is commonly used, imparting an earthy, slightly bitter note.
  6. Red Pepper Flakes: These add a hint of heat to the sauce.
  7. Salt and Black Pepper: Basic seasonings that enhance and balance the flavors.

Mexican Chimichurri:

  1. Cilantro: While parsley is still used, Mexican chimichurri often includes cilantro, giving it a fresher, more citrusy flavor.
  2. Garlic: Similar to the Argentine version, fresh garlic is a key ingredient.
  3. Olive Oil or Canola Oil: Both oils can be used, with canola oil being more common in some Mexican recipes.
  4. Lime Juice: Replaces or complements red wine vinegar, adding a distinct citrusy tang.
  5. Jalapeño or Serrano Peppers: Fresh chili peppers are often added, providing more heat and a distinctly Mexican flavor.
  6. Oregano: Mexican oregano, which has a different flavor profile than Mediterranean oregano, is commonly used.
  7. Salt and Black Pepper: These seasonings are also essential in Mexican chimichurri.

Flavor Profile:

Argentinian Chimichurri has a robust and earthy flavor with a balance of fresh parsley, pungent garlic, and tangy vinegar. The red pepper flakes add a mild heat, making it a well-rounded and versatile sauce.

Mexican Chimichurri, on the other hand, tends to be brighter and spicier. The addition of cilantro and lime juice provides a fresh and citrusy taste, while the jalapeño or serrano peppers add a significant kick. The use of Mexican oregano also introduces a slightly different herbal note compared to the traditional oregano used in Argentine chimichurri.

Usage:

Both versions of chimichurri are used as marinades, sauces, and condiments for grilled meats and vegetables. However, their distinct flavors make them suitable for different culinary contexts:

  • Argentinian Chimichurri is traditionally served with grilled beef, such as steak, and is a quintessential part of Argentine barbecue (asado). It is also used as a marinade and a dressing for vegetables.
  • Mexican Chimichurri pairs well with a variety of dishes, including grilled chicken, fish, and even tacos. The spicier and more citrusy profile complements the bold flavors of Mexican cuisine.

In summary, while both Mexican and Argentine chimichurri share the same foundational concept, their ingredient variations reflect the unique culinary traditions of their respective cultures. Argentine chimichurri is characterized by its earthy and tangy flavors, while Mexican chimichurri is distinguished by its fresh, citrusy, and spicy notes. These differences make each version uniquely suited to enhance the flavors of their traditional dishes.

Why is My Chimichurri Bitter?

Chimichurri sauce is renowned for its vibrant and balanced flavors, combining fresh herbs, garlic, olive oil, and vinegar. However, it can sometimes turn out bitter, which can detract from its intended taste. Understanding the potential causes of bitterness in chimichurri and how to avoid or remedy them can help you achieve a perfectly balanced sauce every time.

Causes of Bitterness:

  1. Over-Mixing or Over-Chopping: One common cause of bitterness in chimichurri is over-mixing or over-chopping the ingredients. When herbs like parsley and cilantro are processed too much, they can release bitter-tasting compounds. Using a food processor to finely chop the herbs is convenient, but it’s essential to avoid turning the mixture into a paste. Hand-chopping the herbs or pulsing them briefly in a food processor can help maintain their fresh flavor without releasing bitterness.
  2. Old or Stale Ingredients: The freshness of your ingredients plays a crucial role in the overall flavor of chimichurri. Using old or wilted parsley, cilantro, or garlic can result in a bitter taste. Always use fresh, vibrant herbs and high-quality, fresh garlic to ensure the best flavor.
  3. Poor Quality Olive Oil: Olive oil is a significant component of chimichurri, and its quality can greatly impact the sauce’s taste. Some olive oils, particularly those that are not fresh or of lower quality, can have a bitter aftertaste. Opt for a good-quality, extra virgin olive oil to avoid this issue.
  4. Excessive Oregano: While oregano is a traditional ingredient in chimichurri, using too much can make the sauce bitter. Oregano has a strong, slightly bitter flavor, so it should be used in moderation. Dried oregano is typically more potent than fresh, so adjust the quantity accordingly.
  5. Improper Vinegar Balance: The acidity from red wine vinegar or lime juice is essential to balance the richness of the olive oil and the pungency of the garlic. However, using too much vinegar can overpower the other flavors and contribute to bitterness. It’s important to find the right balance and taste the sauce as you go.

Remedies for Bitterness:

  1. Adjust the Herb to Oil Ratio: If your chimichurri turns out bitter, try adjusting the ratio of herbs to olive oil. Adding a bit more olive oil can help mellow the bitterness and create a smoother flavor.
  2. Incorporate a Touch of Sweetness: Adding a small amount of honey or sugar can counteract bitterness. Start with a teaspoon and adjust to taste. This addition can help balance the flavors without making the sauce overly sweet.
  3. Add More Acidity: Sometimes, a bit more acidity can balance the bitterness. Add a little extra red wine vinegar or a squeeze of fresh lemon or lime juice. Taste as you go to avoid making the sauce too tangy.
  4. Include Fresh Aromatics: Adding fresh aromatics like finely chopped shallots or a small amount of finely grated lemon or lime zest can introduce new layers of flavor and help mask any bitterness.
  5. Resting Time: Allowing the chimichurri to sit for a while before serving can help the flavors meld together and reduce any initial bitterness. Let the sauce rest for at least an hour, or overnight if possible, to achieve a more balanced flavor.

Preventive Measures:

  1. Use Fresh Ingredients: Always use the freshest herbs, garlic, and olive oil available. Fresh ingredients are less likely to contribute to bitterness and will ensure a bright, vibrant flavor.
  2. Proper Chopping Techniques: Hand-chop the herbs or pulse them briefly in a food processor to avoid over-processing. This helps maintain their fresh flavor without releasing bitter compounds.
  3. Balance Ingredients: Carefully measure and balance the ingredients, particularly the oregano and vinegar, to avoid overpowering the sauce with any single flavor.

By understanding the causes of bitterness in chimichurri and implementing these preventive measures and remedies, you can enjoy a perfectly balanced sauce every time. Chimichurri should be a vibrant, flavorful addition to your meals, enhancing the taste of grilled meats, vegetables, and more.

Common Questions and FAQs

What is chimichurri sauce made of?

Chimichurri sauce is primarily made of fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes.

How do you use chimichurri?

Chimichurri can be used as a sauce for grilled meats, a marinade, or a dressing for vegetables.

Can you make chimichurri ahead of time?

Yes, making chimichurri ahead of time is recommended to allow the flavors to meld.

Is chimichurri supposed to be spicy?

Chimichurri has a mild heat from red pepper flakes, but you can adjust the spiciness to your preference.

How do you store chimichurri sauce?

Store chimichurri in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Conclusion

Chimichurri is a flavorful, versatile sauce that enhances a variety of dishes. With its simple ingredients and easy preparation, it’s a must-have for any home cook. Whether you stick to the traditional recipe or experiment with variations, chimichurri is sure to become a favorite in your culinary repertoire. Try making your own chimichurri sauce at home and enjoy its vibrant flavors with your next meal.

For more culinary inspiration, explore the amazing recipes at Granny’s Bites.