Chimichurri: the traditional recipe of the famous Argentine sauce

Il chimichurri it’s a seasoning typical Argentine much appreciated and widespread also in Uruguay and in all Latin American countries. Mainly used for marinate and accompany grilled meat (the famous asado), it is also excellent on pesce or to flavor salads, roasted vegetables, bruschetta and panini, like the traditional choripan. Similar to our green sauce, it is prepared with garlic, parsley, oregano, chilli and spring onion, chopped and left to flavor with extra virgin olive oil and a drop of apple cider vinegar. Here, for ease of use, we have opted for a short rest, but if you have time available, let the sauce macerate overnight: in this way it will be even more aromatic and appetizing.

Characterized by a pungent and slightly bitter taste due to the presence ofgarlic, chimichurri goes perfectly with beef and pork ribs, but also with chicken or other type of grilled meat. If you like, you can add a sprinkle of paprika, cumin, thyme, bay leaf or other aromatic herbs or, if served with fish, you can replace the vinegar with an equal amount of lemon juice. You can also prepare one if you wish red variantparticularly suitable for manzowith the addition of datterini tomatoes and diced pepper.

For best results remember to use fresh ingredients (except for the oregano which will also be fine dry) and to choose a slightly spicy chilli like the pepper, which will give the sauce the right balance and flavor. To reduce the preparation time you can also buy the dehydrated chimichurri to which it will be enough to add the oil, but the final result will inevitably suffer.

Legend has it that the chimichurri was born at the behest of an Irish soldier, Jimmy McCurry, sympathizer of the cause of Argentine independence. The sauce, achieved a great success, would have spread immediately among the population and the name of its creator, difficult to pronounce for the local people, would have been gradually distorted until it became the current one. According to others, the authorship is attributed to the meat importer Jimmy Curry or, for others, to James C. Hurray, a Scotsman who worked with the gauchos.

Find out how to prepare chimichurri by following the step by step procedure and advice. If you liked this recipe, try your hand at romesco sauce too.

How to prepare the chimichurri

Wash the parsley, dry it and chop it finely with a knife 1.

Transfer the parsley and dried oregano to a large bowl, and add the chilli 2seeded and cut into thin slices.

Add the chopped spring onion 3.

And continue with the minced garlic cloves 4.

Season with salt 5 and pepper.

Pour in the vinegar 6.

Cover with extra virgin olive oil 7.

Mix well with a spoon 8cover with cling film and leave to flavor at room temperature for at least 1 hour.

After the rest time has elapsed, transfer the chimichurri to a small bowl 9 and use it as you like as a condiment.

storage

Chimichurri can be kept in the refrigerator, in an airtight jar and always well covered with oil, for a maximum of 4 days.