Chimichurri is a piquant sauce and marinade bursting with strong parsley, basil, and cilantro leaf flavor. This traditional Chimichurri Recipe version has a smooth olive oil base and is a robust condiment to compliment any grilled meat or fish.
While the origins are not well-known chimichurri sauce correlates to the open-fire grilling culture in Argentina. There the flavorful blend of oil and spices is commonly spread over steak. The ingredients in the recipe can vary like in this kale chimichurri but are always fresh.
Personally, I keep this simple condiment stashed in my refrigerator often. On nights when I’ve reached my fill of cooking and desire an easy meal of chicken or beef, I use this sauce to elevate my recipe.
The strength of this sauce comes from the bold flavors of parsley, basil, and cilantro. Dredging the leafy green spices into high-quality olive oil enhances the flavors. Mix them with garlic and onion for a very powerful mix of flavors.
What is Chimichurri
Chimichurri is a marinade or sauce that pairs best with meat just taken off the grill. Typical ingredients include parsley, garlic, vinegar, olive oil, and flakes of chili pepper.
How Long Does Chimichurri Last
Chimichurri requires fresh herbs and because such you should store the sauce in the refrigerator. Expect the blend to last for 2 to 3 weeks.
Here are Some Other Simple Recipes to Try:
- 3 Garlic Cloves minced
- 1 Shallot chopped
- 1 tablespoons Red Wine Vinegar
- 1 tablespoon Fresh Squeezed Lemon Juice
- 1/2 cup Fresh Parsley packed
- 1/2 cup Fresh Basil Leaf packed
- 1/4 cup Fresh Cilantro Leaf packed
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- Combine the minced garlic, chopped shallot, red wine vinegar, and lemon juice in a small bowl and let marinate for 10 minutes.
- Finely chop the parsley, basil, and cilantro. Place the garlic mixture and the chopped greens into a food processor or blender and add the olive oil. Pulse two to three times, but don't over blend. Stir in the coriander, cumin, and salt.