Chimichurri: A Drizzle of Herbs

Chimichurri is an unctuous sauce know in Argentinian and Uruguayan cuisines. It is a rich yet bright combination of herbs and seasonings left to marry and infuse a base of olive oil. A bowl is typically available on a table abundant with sizzling grilled meats. It is drizzled over the rich meat adding a bright slightly acidic bite that balances perfectly.

Chimichurri is similar to its Italian cousin pesto, both using flat leaf parsley as the foundational herb. Lots of garlic spice up each, and olive oil plays a key role. Chimichurri includes red wine vinegar and much more olive oil giving it a more relaxed consistency. It is drizzled rather than spread or scooped.

I like to make Chimichurri when I have a partial bunch of parsley left over from a recipe and when I am grilling, especially meats. Vegetables are a very flavorful companion for Chimichurri, too. Just try sweet grilled corn with a touch of this sauce - you’ll be hooked!

Author: Cary Kelly

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Chimichurri Sauce

Chimichurri is an unctuous sauce know in Argentinian and Uruguayan cuisines. In those cuisines, it is used primarily as a garnish/sauce for meats. The result is a loose combination, so I am calling it a sauce rather than a garnish, however, it is often set on a table in a bowl alongside meals. It is a silky, beautiful green condiment that one drizzles over food. It can also be used as a marinade or to baste meats while grilling. There are a lot of derivations of Chimichurri and I found that many had too much vinegar for my taste. Balance is key in making the perfect Chimichurri.

Ingredients

• 1 cup of Italian (flat leaf) parsley, loosely packed
• 3/4 cup fresh robust olive oil (a Spanish variety like Picual is perfect)
• 3 Tbl red wine vinegar
• 4 garlic cloves, finely minced
• 2 small red chilies, seeds removed, finely minced
• 3/4 Tsp dried oregano
• 1 Tsp flake salt like Maldon (or Diamond Kosher)
• 1/2 Tsp ground black pepper

Instructions

1. Prep each ingredient (mincing and chopping)
2. Mix everything into a bowl and stir
3. Taste for seasoning. Here you could add more salt, pepper, or chili if you like it hot.
4. Rest for at least one hour before using; this melds the flavors. It can rest, out of the refrigerator, for up to 6 hours. Two hours is my benchmark; the flavors have all combined into one delicious and well-balanced delight.
5. This can be refrigerated for up to 48 hours in an airtight container. Leave out of the refrigerator for one hour first so the flavors can infuse the oil

Notes

Substitutions

use dried mint instead of oregano

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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