|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada or barbecued mixed grill (see below for further definition). It goes great with chicken and fish and is a must with grilled chorizo sausages. Chimichurri works well as a marinade and also gives a spark of flavor to vegetables.
Some people prefer more garlic, some prefer only parsley, and others even add fresh tomatoes—experiment to come up with your own signature chimichurri and change the proportions to suit your taste.
Click Play to See This Argentinian Chimichurri Recipe Come Together
- 3 to 6 cloves garlic (to taste)
- 2 tablespoons chopped red onion
- 2 cups fresh flat-leaf parsley (firmly packed)
- 1/4 cup fresh cilantro, optional
- 1/4 cup fresh oregano leaves (or 1 teaspoon dried oregano), optional
- 1 tablespoon lime juice (or to taste)
- 2 tablespoons red wine vinegar (or to taste)
- 1/2 to 3/4 cup olive oil
- Kosher salt (to taste)
- Red pepper flakes (to taste)
Gather the ingredients.
In a food processor, pulse the garlic and chopped red onion just until they are finely chopped.
Add the parsley, cilantro, and oregano, as desired, and pulse briefly, just until the herbs are finely chopped.
Transfer the mixture to a separate bowl.
Add the lime juice, red wine vinegar, and olive oil and stir.
Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve. Enjoy.
- The garlic cloves should be added to your taste. Start out with three cloves and do a taste test. If you want more, add more.
- Adding the liquids outside of the food processor gives the chimichurri the correct texture. You don't want the herbs to be completely pureed, just finely chopped.
Barbecues, Steaks, and Argentina
There are a few terms that revolve around barbecuing in Argentina: parrillada, parrilla, and asado.
- A parrillada is quite simply a mixed grill consisting of many types of meat: beef, poultry, lamb, seafood, sausages, sweetbreads, and internal organs. They are usually grilled right at the table.
- A parrilla in Argentina is a simple iron grill, and they are ubiquitous in this meat-loving country. The word has also come to mean steakhouses in Argentina, which are also universal.
- Asado generally means barbecue, as in backyard barbecue, but it often implies a much grander occasion that goes on until the wee hours of the morning.