Chimichurri Recipe – my Chimichurri sauce recipe is delicious as a dressing or even as a marinade. Making a chimichurri sauce couldn’t be easier.
Chimichurri recipe or Chimichurri Sauce recipes vary all over Argentina which means you can pretty much freestyle the herbs you use; however, it is commonly accepted that the headline ingredients of a chimichurri sauce tend to be parsley, garlic, chilli and lemon (or vinegar); the rest you can experiment with.
Packed with flavour; tangy, sharp, soothing – an ideal companion to a decent steak; or basically anything cooked on the BBQ – including fish!
I got quite addicted to this little tangy chimichurri sauce whilst travelling around Argentina.
The chimichurri sauce I had in Argentina was delicate, fresh and quite loose (opposed to the thick ketchup like stuff that is a poor imitation). The only thing I would say is I think you should make it fresh each time; it does last a few days in the fridge but I tend to find the flavours combine and dull slightly.
But I’d be lying if I said I haven’t stumbled across a week old jar in the fridge and slathered it all over a late night pork chop – which it goes great with by the way!
Watch my video recipe of me cooking steak kebabs with my chimichurri sauce recipe!
Chimichurri makes for a great steak marinade as well; try it; next time you are going to BBQ a steak, marinade your steak in chimichurri for an hour first. Although it does tend to work well if you BBQ or grill the steak; if you fry steak the chimichurri will burn.
Chimichurri Sauce Recipe – Ingredients:
1 crushed garlic clove
(100g) chopped parsley (small handful)
(100g) chopped coriander (small handful)
Tbl chopped rosemary
Tbl chopped mint
Tbl dried oregano
1/2 red chilli chopped
1/2 Tomato (flesh only)
Few glugs of extra virgin olive oil
1 tablespoon redwine vinegar
Couple pinches of sea salt
Juice of 1/2 lime
Chimichurri Sauce Recipe – Method:
- In a pestle and mortar add the garlic and salt and crush as much as possible.
- Then add all the chopped herbs, tomato flesh and chilli and give a bit of a pounding.
- Add the olive oil and vinegar and lime juice and mash into the green mixture.
- You will need to add a tablespoon or two of water to loosen the mixture up.
- Now taste – get the balance of acidity right with a bit more oil or lime or vinegar; play with it until it makes you squint when you try it but you can’t help yourself to have another taste. Remember this is a condiment, a marinade, a dressing – it needs a punch.
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