Authentic Chimichurri
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I love Chimichurri! I first came across it in 2002, while working in the Basque Country in the South of France. Over there, it was Tximitxurri (pronounced Chimichurri).
An oil based herb and chilli sauce served with charcoal grilled meats and fish. Soon after, I visited the famous Buenos Aires Café on Blackheath. Where I was served the most wonderful asados, along with the Argentinian version of the sauce “Chimichurri”.
I found out that Basque settlers had brought the recipe to Argentina many years ago. I’ve been a big fan of both ever since!
Chimichurri is an uncooked sauce or condiment originally from Argentina and Uruguay. Traditionally served spooned over asados (grilled meats), either as it’s cooking, or as an accompaniment.
The fresh ingredients of authentic Chimichurri are usually chopped by hand and not blended. This gives you a slightly coarse, textured sauce.
Although more commonly served with red meats and sausages. Chimichurri is also amazing with chicken, fish and even grilled vegetables.
4
servings15
minutes15
minutesChimichurri is an uncooked sauce or condiment originally from Argentina and Uruguay. Traditionally served spooned over asados (grilled meats), either as it’s cooking, or as an accompaniment.
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Ingredients
1/2 Cup 1/2 Extra Virgin Olive Oil
2 Tbsp 2 Red Wine Vinegar
2 2 Red Chillies
4 Cloves 4 Garlic
1 Bunch 1 Flat Leaf Parsley
1 tsp 1 Dried Oregano
1 tsp 1 Flaky Sea Salt
1/2 tsp 1/2 Freshly Ground Black Pepper
Directions
- Start by gathering and measuring out all your ingredients, and separate the leaves from the stalks of the parsley.
- Finely chop the parsley and chilli. You can either leave or remove the seeds depending on how hot you would like your chimichurri.
Mince the garlic. (I do this using one of my favourite kitchen tools, the fine Microplane)
You should end up with roughly 1/2 cup of chopped parsley. - In a small bowl, mix all the ingredients thoroughly.
Although you could serve immediately, Chimichurri is best made in advance and left for a couple of hours for the flavours to infuse into the oil.
Notes
- This Chimichurri can be kept in the fridge for about a week. Remove from the fridge about an hour before needed.
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