When I first heard someone speak of chimichurri, I thought it had to be some kind of exotic animal or perhaps a reference to that song from Mary Poppins. But as it turns out, chimichurri is actually a sauce similar to pesto. It is usually vinegar and/or oil based with plenty of fresh, finely chopped herbs and garlic.
I first tried chimichurri at a steak house not long ago and I couldn’t get over how brilliantly it complimented the grilled meat and vegetables. Ever since, I’ve been trying to recreate it.
Chimichurri is traditionally an Argentinean sauce that is eaten with steak but also pairs deliciously with other meats, fish and vegetables. It can also be used as a marinade and comes in many varieties. Herbs like fresh oregano, cilantro or parsley can be used. Some recipes call for lime, hot peppers and vinegar, while others are strictly oil-based. I had a great time experimenting with various ingredients and coming up with my own creations. I hope you try out my recipe, but remember to also have some fun and perhaps even put your own spin on this versatile sauce. Love sundried tomatoes or other flavourful ingredients? Finely chop them up and add them in!
Enjoy on grilled meat, seafood, on pastas or as a dip with your favourite warm, crusty bread.
Chimichurri Sauce & Marinade
Prep Time: 10 minutes Yield: 1½ cups + Author: Milk & Marigolds
2 cloves of garlic, finely minced
1 tablespoon of finely minced red onion
½ teaspoon of salt
2 teaspoons of fresh lemon juice
1 cup of fresh cilantro (pressed down, prior to being chopped)
1 cup of fresh flat-leaf parsley(pressed down, prior to being chopped)
¾ cup – 1 cup of olive oil (add more oil if you want a thinner consistency)
freshly-cracked black pepper
1. After washing and patting the herbs dry, place in a measuring cup and press down to measure out a cups worth for both the cilantro and parsley. Use leaves as well as the stocks (these contain a lot of flavour)
2. Bundle herbs tightly together to make fine-chopping easier. I prefer to do this part by hand. If using a food processor, avoid chopping for too long. You don’t want a pureed paste.
3. Finely mince the garlic and red onion and combine in a bowl with the chopped herbs.
4. Add the olive oil, lemon juice, salt and pepper and mix gently to disperse.
Note that the sauce may taste strong on its own, but it will settle once paired. Add more garlic/onion if you want a stronger taste. Add more lemon or oil to make the sauce/marinade milder.
Copyright © 2014. Milk & Marigolds