|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*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.|
If you've ever had the luck to attend a true Argentinian asado, you'll know that besides the plentiful cuts of juicy churrasco, entraña, bife de chorizo, bloodsausage, and chinchulines (fried small intestines) there's a delicious green sauce called chimichurri that's omnipresent. This cooking and table sauce is the secret to true asados and can be made in minutes with a few easy ingredients. Usually parsley-based, this sauce is made with plenty of fresh garlic, olive oil, and vinegar, but other regions in Latin America have different takes on it, adding other ingredients like fresh red or green chilies, green onions, or red onions. Because of the oil in the sauce, chimichurri makes a great marinade for all types of meat, but it's simply delicious on top of grilled steak, chicken, fish, or vegetables.
It's possible that this mixture of ingredients got its name from Basque immigrants who settled in South America and brought with them the term tximitxurri (pronounced in the same way as chimichurri) meaning mixture. Red or green, this sauce is widely available when grilled meats are served and adds a touch of earthiness and spice to meats. A really great aid for cuts that were overcooked and dried up, a scoop of oily, herby chimichurri will add some moisture back and make even the blandest of cuts a delight to your palate.
Although parsley is the king of herbs when making this sauce, mint and borage are excellent substitutes for it if you're using it on seafood. Delicious on shrimp, halibut, scallops, or grilled calamari, this sauce has no rival. Make ahead and keep refrigerated for a few days, as after that it will darken and oxidate, losing flavor and color.
Gather the ingredients.
Heat the water and dissolve the salt in it. Remove from heat. When water is cool enough to stick your finger in, proceed with the chimichurri.
Put everything except the olive oil into a food processor and pulse to combine. You can puree it or leave it chunky, as you prefer.
With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.
- Chimichurri should hold up for a week or two in the fridge.