My Take: On Chimichurri Sauce
Authentic Chimichurri sauce is from Uruguay and Argentina. And while my take on it is in no way the authentic version, I love the sauce and got to make it with the produce from my farm.
The truth is, there are so many variations in the world of Chimichurri, that it’s now difficult to say which is the closest to the most authentic recipe there is. The most authentic one I have found is by Cafe delites and that is simply because they are of Uruguayan heritage.
Wait. What is Chimichurri you may be asking? Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco. It is spicy heaven on earth that cuts through fatty meats ever so pleasantly and literally causes multiple mouthgasms!
I love me a great sauce. Especially green herby sauces that bring out the best of fresh produce and this Argentine chimichurri recipe is no exception.
Made with oregano, fresh parsley, and cilantro with a heavy pour of red wine vinegar for a punchy condiment that’s as good spooned over a grilled steak as it is drizzled on a bowl of freshly roasted potatoes. I love a versatile sauce that can also serve as an excellent marinade. Talk about an overworking babe!
Chopping everything by hand (as opposed to using a food processor) gives you dynamic texture—and prevents the herby sauce from turning into a paste. But if you’re as lazy as I am and wouldn’t be bothered, blending it works just fine. I like to allow the shallots, chilli, garlic, and salt to sit with the vinegar for 10 minutes before adding the herbs softens the aromatics and tames their raw sting.
Chimichurri is best served just after it’s made, but it keeps well in the fridge. I always use mine quite fast so I’d give it a max of 1 week.
I love it on roasted chicken, grilled veg, oven-roasted potatoes, fried eggs, or almost anything to be honest.
To make a dip, mix it with Greek yogurt, or work in a bit of mayonnaise for a creamy and herb-packed spread for a sandwich.
Its versatility is amazing. Have you had it before?