This sauce is ubiquitous in South America, where it is a significant player in the art of churrasco: meat, most often beef, that is grilled over charcoal or a wood fire. Parsley is the traditional base, but cooks vary the herbs and spices. I flavor my green chimichurri heavily with robust, earthy oregano, which is what the gauchos use, according to famous Argentinean churrasco chef Francis Mallman. Chile is not typically added in Argentina, he says, but this seems to be a very purist approach in practice. Pass the sauce at the table or use it as a marinade.
Moreover … It is amusing to note that chile peppers do not grow well in the country of Chile. The climate is too chilly (pardon the pun) for them.
Chimichurri Sauce
2017-07-06 14:33:45
Print
Ingredients
- • Food processor
- 4 cups fresh parsley leaves (about 1 bunch) 1 L
- 1⁄2 cup fresh oregano leaves 125 mL
- 1⁄2 red onion, sliced
- 4 cloves garlic, coarsely chopped
- 1 ají amarillo, manzano chile, habanero pepper or long red chile (see Tips)
- 1⁄2 cup extra virgin olive oil 125 mL
- 1⁄4 cup red wine vinegar 60 mL
- Salt
Instructions
- 1. In food processor fitted with the metal blade, combine parsley, oregano, onion, garlic and ají amarillo. Pulse, stopping and scraping down the side of the bowl as necessary, until chopped and well combined, about 10 times. Scrape down the side of the bowl.
- 2. With motor running, pour oil and vinegar through the feed tube in a slow steady stream until the mixture is well blended. Season to taste with salt and pulse until blended.
- 3. Transfer to a serving bowl. Serve immediately or cover and refrigerate for up to 1 week.
- Variations
- Substitute 1 cup (250 mL) fresh cilantro leaves and tender stems for the oregano.
- Substitute 4 green onions (white and green parts) for the red onion.
Notes
- Makes about 2 cups (500 mL)
- Vegan Friendly
- Gluten-Free Friendly
- Tips
- Fresh ají amarillo or manzano chiles are rarely available in my part of the world, but if you can find them, by all means use them, to taste, in this sauce.
- If you are using chimichurri as a marinade, scoop out about half of the batch and add 1⁄2 cup (125 mL) water. Mix well. Spread over meat, cover and refrigerate until you are ready to cook.
- In North America, a version of chimichurri containing cilantro and mint is popular as an accompaniment for grilled lamb.
Judith Finlayson https://judithfinlayson.com/
