Bright green, bursting with fresh uncooked flavor and a breeze to prepare, the history of chimichurri is linked to the cowboys of Argentina, the gauchos. Although popular in many Latin American countries, it is a staple in beef-crazy Argentina and with grilled meats this zippy parsley-based salsa really shines.
Variables
There are as many recipes for chimichurri as there are cooks who make it. In her 2003 cookbook The South American Table, author Maria Baez Kijac says “although chimichurri is always made with a lot of parsley, the other seasonings vary.” Most recipes agree that garlic is also an essential ingredient. From there, other additions include vinegar or lemon juice, salt, pepper, red pepper flake or hot peppers, and other spices such as oregano and basil. Corn oil was likely the traditional choice to bind the ingredients, but the modern favorite is olive oil.
Thick or Thin
In addition to ingredient variations, the preparation methods run the gamut from barely chopped to finely ground and emulsified in a food processor. The roughly chopped versions result in the oil floating above the layer of parsley and spices. Using a blender or food processor will create a smoother, thicker sauce. The thinner, more liquid versions are ideal as marinades or can be used to baste foods while grilling. The thicker versions work well drizzled over cooked foods immediately prior to serving or as a condiment on the table.
Try this easy all-purpose version:
Recipe for 1-1/2 cups of chimichurri
- 1 cup fresh flat-leaf parsley, washed
- 3 cloves of garlic
- ½ small shallot
- ¼ to ½ cup of olive oil
- Juice of 1 lemon
- Salt to taste
- Ground black pepper to taste
Roughly chop the parsley, garlic and shallot. Place all ingredients in a food processor except the olive oil. Blend briefly. Add ¼ cup of olive oil slowly and continue blending until fairly smooth. Add additional oil as needed to reach desired consistency. Let sauce rest at room temperature until ready for use. Refrigerate leftovers.
This recipe yields a sauce that compliments virtually any type of meat, fish or vegetable and its dark green color is an attractive garnish. Like it hot and spicy? Add a bit of red pepper flake. Using red or white vinegar instead of lemon juice will produce a sauce that is more acidic, like vinaigrette.
Grill a flank steak medium rare, arrange in thin slices on a serving platter and place a ribbon of chimichurri down the center. Serve extra sauce in a bowl on the side. Pair the steak with a Malbec wine from Mendoza and enjoy cowboy food that is a delight for the eye and the tummy.
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