Chimichurri -parsley condiment
Chimichurri sauce is an Argentinian condiment very popular in Latin America, appreciated for its freshness and rich flavors. Made with parsley, garlic, olive oil, vinegar, and chili, it perfectly complements grilled meats, but is also delicious as a marinade, dressing, or even as a dip with bread.
It’s somewhat reminiscent of Moroccan chermoula, another herbaceous and fragrant marinade widely used with fish. Whether to enhance a steak, elevate roasted vegetables, or marinate fish, chimichurri is the ideal ally to bring an explosion of flavors to your dishes.
I was inspired to try this condiment after tasting a delicious chimichurri served with grilled steak at a restaurant. At home, we love meat, so I took the opportunity to make oven-baked beef ribs and served them with this flavorful sauce.
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Tips for a Successful Chimichurri
Use fresh parsley for an intense and full-bodied fresh flavor. It’s rich in vitamins C and K, and adds a lovely herbaceous note. Garlic, with its antimicrobial properties, gives character to the sauce, and olive oil, rich in good fats, ensures a creamy texture and balanced taste.
Add red wine vinegar or a lemon juice to bring a touch of acidity that awakens the flavors. Chili flakes (or fresh chili) are optional, but add a nice warmth and a little metabolism boost.
Chimichurri is ideal for drizzling over grilled meats, but also for marinating meats, fish, or vegetables, or even as a dressing or dip.
Ingredients:
NB: Find the recipe card at the end of the article, which you can print.
- 1 bunch fresh flat-leaf parsley (if you like cilantro, you can add a little)
- 3 garlic cloves
- 1/2 teaspoon ground black pepper
- Salt (adjust to your taste)
- 120 ml (4 fl oz) extra-virgin olive oil
- 1 tablespoon red wine vinegar (I use white vinegar)
- Juice of 1/2 small lemon
- 2 teaspoons dried oregano
- 1 red chili, or replace with dried chili flakes if you don’t have one (adjust amount to taste)
- 1 teaspoon paprika (optional)
Preparation Steps:
Wash the parsley thoroughly and dry it in a salad spinner.
Remove the tough stems, then finely chop the leaves along with the garlic cloves, either on a chopping board or in a food processor. If the parsley is properly dried, it won’t release excess water or turn mushy.
Finely chop the chili and onion. If you have a mortar and pestle, use it to crush them for an even smoother texture.
In a medium bowl, combine the chopped parsley and garlic, crushed chili or red pepper, onion, oregano, lemon juice, vinegar, and ground black pepper.
Gradually stir in the extra-virgin olive oil until the mixture reaches a smooth, cohesive consistency. Season with salt to taste.
Taste and adjust the seasoning as needed, adding more black pepper, chili flakes, or crushed red pepper for extra heat if desired.
Let the chimichurri sauce rest in the fridge for at least 30 minutes, covered. This allows the flavors to meld and intensify.
Use it to accompany grilled meats, fish, or even roasted vegetables. It also works great as a marinade or a dip.
How to store chimichurri sauce?
You can store chimichurri sauce in the refrigerator for a few days, but it’s best to consume it quickly to enjoy its optimal flavor. Fresh herbs can lose their brightness and taste over time, even when refrigerated.
Place the chimichurri in a jar and make sure it’s well covered with oil on top to prevent oxidation.
If you want to make a large batch and store it longer, you can freeze it.
Divide it into portions and place them in freezer bags. Flatten them to make freezing and thawing easier. You can also pour the sauce into ice cube trays. Although the parsley may lose some of its brightness when frozen, the flavor will remain excellent.
Use it directly from frozen when grilling, no need to thaw.
Traditional Chimichurri Sauce Recipe
INGREDIENTS
- 1 bunch fresh flat-leaf parsley if you like cilantro, you can add a little
- 3 garlic cloves
- 1/2 teaspoon ground black pepper
- Salt adjust to your taste
- 120 ml extra-virgin olive oil
- 1 tablespoon red wine vinegar I use white vinegar
- Juice of 1/2 small lemon
- 2 teaspoons dried oregano
- 1 red chili or replace with dried chili flakes if you don’t have one (adjust amount to taste)
- 1 teaspoon paprika optional
PREPARATION
- Wash the parsley thoroughly and dry it in a salad spinner.
- Remove the tough stems, then finely chop the leaves along with the garlic cloves, either on a chopping board or in a food processor. If the parsley is properly dried, it won’t release excess water or turn mushy.
- Finely chop the chili and onion. If you have a mortar and pestle, use it to crush them for an even smoother texture.
- In a medium bowl, combine the chopped parsley and garlic, crushed chili or red pepper, onion, oregano, lemon juice, vinegar, and ground black pepper.
- Gradually stir in the extra-virgin olive oil until the mixture reaches a smooth, cohesive consistency. Season with salt to taste.
- Taste and adjust the seasoning as needed, adding more black pepper, chili flakes, or crushed red pepper for extra heat if desired.
- Let the chimichurri sauce rest in the fridge for at least 30 minutes, covered. This allows the flavors to meld and intensify.
- Use it to accompany grilled meats, fish, or even roasted vegetables. It also works great as a marinade or a dip.
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