Chimichurri or Chimmichurri is a sauce used for grilled meat. It is originally from Argentina.
Chimichurri is made from finely chopped parsley (an alternative version uses coriander), minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavourings such as coriander, paprika, cumin, thyme, lemon, and bay leaf may be included. In its red version, tomato and red capsicum may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Somewhat similar sauces are pistou and pesto.
- 2 cups fresh parsley and/or coriander, firmly packed
- ¼ cup fresh oregano leaves (optional)
- 3 - 6 cloves garlic
- 2 tablespoons chopped onion
- ½ cup olive oil
- 2 tablespoons red wine vinegar (optional)
- 1 tablespoon lime juice (optional)
- kosher salt and red pepper flakes, to taste
- Pulse the garlic and onion in the food processor until finely chopped.
- Add the parsley and/or coriander, and oregano if using, and pulse briefly, until finely chopped.
- Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
- Season with salt and red pepper flakes to taste.
- Store in the refrigerator until ready to serve.