Chimichurri is a pesto-like green sauce made from fresh herbs, vinegar and oil. It’s a traditional Argentinean recipe which taste can vary slightly depending on the specific ingredients used. It generally has a fresh and herbaceous flavour with a hint of acidity and mild spiciness.
Overall, chimichurri is a delicious and versatile sauce that can add depth and flavour to various dishes, from grilled meats to roasted vegetables.
These are the most commonly used ingredients for a classic chimichurri. Fresh parsley and oregano are a must. In addition, the sauce gets a little kick by throwing in some red pepper. And garlic, as far as we’re concerned, a lot of garlic.
A chimichurri should not be too smooth. You should still be able to recognize the ingredients. We chopped this chimichurri by hand. This way, you can make it as smooth as you want. You can also decide on the amount of olive oil you add. The more you add, the thinner the sauce will be.
You can keep this chimichurri refrigerated for about 2 to 3 weeks. In the freezer a lot longer. You can also use the sauce as a marinade for chicken, vegetables or porkchops. If you make this chimichurri, let us know in a comment below. Or better! Could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what it looks like.
- 4 cloves of garlic, crushed
- half a white onion, chopped
- 1 chilli pepper finely chopped without seeds, or if you like it very spicy with
- 3 tablespoons of red wine vinegar
- 10 grams of fresh oregano
- 20 grams of fresh parsley
- olive oil
- salt and pepper to taste
- Finely chop the garlic, onion, oregano and parsley and mix well. You can also throw it all in the food processor until it’s an even mix. But don’t go on too long. Chimichurri tastes best when it’s a bit coarser.
- Pour in the vinegar and then the oil until the chimichurri has the desired consistency.
- Add salt and pepper to your own taste.
- The taste will improve when refrigerating the sauce for a few hours before use.