About the Recipe
Homemade Classic Chimichurri, a vibrant and flavorful sauce from Argentina, celebrates fresh ingredients and bold flavors. It’s commonly used to enhance grilled meats, especially Argentine steak. The allure of chimichurri lies in its fresh, herbaceous taste, achieved through a blend of finely chopped parsley, garlic, oregano, and red pepper flakes. This mixture is combined with high-quality olive oil and vinegar, creating a zesty and refreshing sauce.
The preparation is straightforward, allowing for personal touch. Ingredients are mixed in a bowl, allowing flavors to meld and infusing the oil with herb and spice essence. While the classic recipe is beloved, variations exist across regions and households. Some add cilantro, shallots, or lemon juice for unique twists. Others experiment with different vinegars like balsamic or apple cider for distinct flavor profiles.
Chimichurri’s versatility makes it a kitchen staple. It can marinate meats before grilling, infusing them with flavor and ensuring juiciness. Alternatively, it drizzles over cooked dishes as a finishing sauce, enhancing the meal. Its bright, zesty notes complement grilled meats beautifully, making it a favorite at barbecues and outdoor gatherings.
Beyond grilled meats, chimichurri serves as a refreshing salad dressing and an excellent dip for crusty bread. Its adaptability encourages culinary creativity, inviting cooks to explore its many uses. In essence, chimichurri embodies Argentine culture and the joy of sharing good food.
Ingredients
1 cup water
1 tablespoon of salt
1 head of garlic separated into cloves and peeled
1 cup fresh flat leaf parsley leaves
1 cup of fresh oregano leaves
2 teaspoons crushed red pepper flakes
¼ cup red wine vinegar
½ cup olive oil
Preparation
Bring the water to a boil, then add salt and stir until it dissolves.
Let it cool, then mince the garlic, parsley, and oregano.
Mix all the ingredients together.
Notes
