Healthy And Delicious Chimichurri Sauce
Thanks to its taste and versatility, the classic Argentinian chimichurri sauce has spread all over the world. Chimichurr is mainly made in both Argentina and Uruguay for key barbecues for families or as a giveaway for Argentine sausage or chorizo.
The very spicy chimichurri is a liquid sauce made from parsley, garlic, oregano and oil. There are many variations of the recipe today, but the main ingredients mentioned above still remain the same.
Regardless of the variation, chimichurri is both a strongly aromatic and at the same time healthy sauce that is very easy and quick to prepare. It is perfect for gifted meals and especially meat dishes for its strong taste.
In addition, the ingredients needed for chimichurri are so typical that they are easily found in almost every home kitchen. The recipe presented below uses oil and vinegar to keep this chimichurri sauce even when stored in the refrigerator for long periods of time.
Foods that go great with chimichurr
Chimichurri sauce goes great with grilled, fried and barbecue meats, for example, but this sauce can be used just as well with all kinds of meat dishes. In addition, chimichurri goes well with both cooked and grilled vegetables. This sauce can also be tried without worries for seasoning fish dishes and salad dressings.
In daily cooking, chimichurri is a delicious and versatile choice to suit almost any meal, as its multidimensional spiciness provides a unique and slightly fiery addition to any food. Today, the versatility of chimichurr is also reflected in the numerous variations updated from the original recipe.
The ingredients in Chimichurr vary from country to country and region to region, with bay leaves being added to the sauce in some areas and basil in others. However, we will now present the most classic recipe for chimichurri sauce.
Classic chimichurri sauce
Ingredients
- 2-4 garlic (to taste)
- 50 g of fresh parsley
- 2 tablespoons fresh or dried oregano
- 1 red small chili
- 75 g spring onions
- 1 teaspoon thyme
- 1 teaspoon cumin
- 100 ml of oil
- 50 ml of vinegar
- 1 teaspoon paprika powder
- Salt and pepper to taste
- 15 ml of freshly squeezed lemon juice
Preparation instructions
- Heat a drop of oil in a pan.
- Chop the chili into a fine shred. Then add chopped chili, two tablespoons of oregano and a teaspoon of thyme and cumin to the pan.
- Lightly heat the ingredients together. Under no circumstances should spices fry.
- While the spices are toasting in the pan, wash the parsley and remove the stems.
- Remove the peel from the garlic and chop them into a very small slice together with the parsley. Repeat the same treatment for spring onions.
- When the spices start to roast properly and release aromas into the air, add the chopped garlic and parsley as well as the spring onion.
- Then add a teaspoon of paprika powder and vinegar to the pan.
- Mix the sauce well and then transfer it to the bowl provided.
- Add both oil and lemon juice.
- Mix the ingredients in the bowl thoroughly and season with salt and pepper.
- Finally, pack the sauce in an airtight glass container.
- Always store chimichurri in the refrigerator. Although the sauce stays cool for a long time, it is recommended that you use it within a few days of preparation so that all the ingredients retain their taste and properties in the best possible way.
Tips for making chimichurr
Although chimichurri is not difficult to make, there are a few small things to consider when making it for the best possible result:
- When making chimichurri, always favor fresh ingredients whenever possible. The fresh ingredients give the sauce an even more unique taste. In the off-season, of course, you can use the dried ingredients again.
- The amount of vinegar used in the recipe may vary depending on your own taste. The same goes for salt and pepper, where some like more salty sauces, while others don’t like to use salt at all in cooking.
- Although the chimichurri is ready to be eaten immediately after preparation, it is recommended that you let it rest for a few hours before serving. In this way, the sauce gets even more flavor and texture.
- You can store the chimichurri sauce in the refrigerator with complete worry. In fact, a few days in the fridge will give the sauce an even stronger and fuller flavor. However, do not allow the chimichurri to expire in the refrigerator for more than three months, as garlic will begin to spoil during this time.
