Can we throw our life into chaos then take back the leash? That’s exactly what we can do with a chaotic chimichurri recipe!
Chimichurri is an Argentinian condiment with Spanish or more precisely Basque roots. At least that is what its name may implies to those who dive deep into the bottomless well of languages. Similar words to chimichurri in both language means “hubbub” or “something we just throw together”.
Chimichurri is loyal to its supposed name as it doesn’t like to be restrained by anything in particular. There are a couple of main ingredients like parsley, garlic, olive oil, oregano and red wine vinegar that generally goes into it, but nothing’s set into stone nor is there lack of space for new ingredients.
So much indeed that chimichurri sauce also exists in red with various red ingredients like roasted bell pepper, tomato and paprika.
In the green chimichurri Cilantro, jalapeno, shallot, red pepper, rosemary, black pepper are all very welcome but it’s recommended not to throw all in together or at least not to serve it before tasting it first.
Ingredients
- 1 bunch / 200g Parsley
- 4 cloves Garlic
- 1 Shallot or ½ red onion
- 1 slice of Red pepper
- 1 teaspoon Salt
- ½ cup Olive oil
- 1 tablespoon Oregano or two stems fresh
- ½ Vinegar (possibly red wine vinegar)
- Optional:
- ¼ Lemon juice
- 1 teaspoon Black pepper (ground)
- Hot pepper or hot sauce to taste
How to make Chimichurri
- Rinse and peel all the needs to be rinsed and peeled.
- Finely chop all the parsley, garlic, shallot or red onion, red pepper, and oregano if used fresh. Try to cut them the same size. Same size tastes better.
- Mix them all into a bowl then add salt, optional black pepper and lemon juice.
- Add Olive oil.
- Add vinegar.
- Fill it into an airtight container and let the flavors come together for at least an hour or even more if possible.
Enjoy!
Chimichurri Sauce Recipe
Ingredients
- 1 bunch / 200g Parsley
- 4 cloves Garlic
- 1 Shallot or ½ red onion
- 1 slice of Red pepper
- 1 teaspoon Salt
- ½ cup Olive oil
- 1 tablespoon Oregano or two stems fresh
- ½ cup Vinegar possibly red wine vinegar
Optional:
- ¼ Lemon juice
- 1 teaspoon Black pepper ground
- Hot pepper or hot sauce to taste
Instructions
- Rinse and peel all the needs to be rinsed and peeled.
- Finely chop all the parsley, garlic, shallot or red onion, red pepper, and oregano if used fresh. Try to cut them the same size. Same size tastes better.
- Mix them all into a bowl then add salt, optional black pepper and lemon juice.
- Add Olive oil.
- Add vinegar.
- Fill it into an airtight container and let the flavors come together for at least an hour or even more if possible.
Notes
F.A.Q.
What is Chimichurri made of?
Chimichurri is made of parsley, garlic, shallot, salt, olive oil, oregano and red wine vinegar. Additional spices and herbs can be used like black pepper hot pepper or lemon juice besides many others.
How long does chimichurri last in the fridge?
As it is made of fresh herbs without sterilization, it won’t last forever. It can be safely used up within a week and even more if no herbs are poking out from the liquid.
What is the difference between pesto and chimichurri?
Besides they are green and both have olive oil, there is nothing common in them. Pesto is made of basil, pine seeds and cheese while chimichurri is parsley and garlic and a ton of other stuff.
What does chimichurri taste like?
As it is made of mostly parsley soaked in olive oil and vinegar that’s exactly what it tastes like. Imagine a hint of garlic and oregano and we’ll be right there.
Is Chimichurri spicy hot?
Chimichurri can be hot if hot spices are used for the making. There is no general rule what goes into chimichurri besides parsley so it can definitely be hot.
Why is it called chimichurri?
Chimichurri is an Argentinian condiment with Spanish or more precisely Basque roots. At least that is what its name may implies to those who dive deep into the bottomless well of languages. Similar words to chimichurri in both language means “hubbub” or “something we just throw together”.
Pin now, Enjoy later!
Loved it with roast chicken!
It was a bbq saver!