Where is chimichurri from?

Chimichurri is said to have originated in Argentina (though some also say Uraguay).

What are the traditional chimichurri ingredients?

Green chimichurri sauce (or chimichurri verde) is traditionally made with parsley, oregano, garlic, red wine vinegar, and olive oil.

Should I use a food processor to make chimichurri?

Authentic chimichurri is made by finely chopping (or mincing) herbs and garlic by hand (and then whisking them with the wet ingredients). You can use a food processor to mince your ingredients but don't add the wet ingredients - that will create a smoother pesto-like texture. Authentic chimichurri should have a chunkier texture.

Can I make chimichurri in advance?

Yes. It is typically recommended that you make your chimichurri a few hours or even a day in advance to allow the flavor to develop. I think 30 minutes in the refrigerator is sufficient for this recipe.

How long will chimichurri keep in the refrigerator?

Chimichurri can last about 2 weeks in the refrigerator.

Authentic Argentinian Chimichurri Sauce

Description

A bright, herby, zesty sauce to pair with grilled meats or veggies.

This recipe was adapted from Seven Fires by Argentinian Chef Francis Mallmann.

Ingredients

Scale

1 cup water
1 tablespoon salt
8 garlic cloves, peeled
1 cup fresh parsley leaves
1 cup fresh oregano leaves
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Instructions

Prepare the Salmuera. Bring the water to a boil in a small saucepan. Add the salt and whisk until dissolved. Remove from heat and set aside to cool.
Meanwhile, prepare the other ingredients. Mince the garlic and place it in a small to medium-sized bowl (preferably one with a lid). Mince the parsley and oregano and add to the garlic. Add the red pepper flakes, vinegar, and olive oil.
Whisk to combine. Add the salmeura. Whisk again and then cover and refrigerate.

Keywords: chimichurri, herbs, argentina