#Chimichurri #Recipe (#How to #Make #Chimichurri #Sauce)
Originally from Uruguay and Argentina, Chimichurri is made with a mixture of fresh chopped parsley, garlic, red wine vinegar, oregano and olive oil. Learn how to prepare this delicious and authentic 5-minute Chimichurri recipe and enjoy it with all your favorite fish, chicken or steak recipes.
What is Chimichurri?
Native to Argentina and Uruguay, Chimichurri sauce is a condiment which is usually served brushed, drizzled or spooned over food during cooking. It can also be served as an accompaniment or used as a marinade (because, believe me, the best marinade ever).
Served at room temperature, this delicious green sauce is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil and red pepper flakes and tastes delicious with chicken, steak or drizzled with colorful vegetarian skewers. There is also a red chimichurri where you add tomato or red pepper.
Of course, there are several non-authentic versions of this condiment that roam the Internet. Versions that include cilantro ... and cumin ... and lime juice. While I'm sure this version of chimichurri is delicious (because these are, after all, some of my favorite ingredients!), It is not authentic.
So let's get started.
Ingredients of this Chimichurri
The ingredients needed to make this chimichurri sauce easy and delicious are surprisingly few.
Parsley - fresh parsley is an absolute must when it comes to chimichurri sauce. For best results, I try to remove as many stems as possible.
Garlic - I added four fresh peeled garlic cloves and found it to be the perfect amount. I don't recommend using store-bought garlic paste because the flavor is never as good. However, if that's all you can get your hands on, it's a better alternative than garlic powder (the translation - garlic powder is best left out of this recipe).
Shallot (optional, not authentic) - I know I know, I said it was authentic and, really, it is. Mostly minus the shallot. Do not hesitate to add the shallot or leave it aside. I have made this chimichurri recipe many times with and without and I can't taste a huge difference anyway.
Dried oregano - I know, a little confusing because I'm still all about fresh ingredients, but from what I've learned, dried oregano is the most popular choice.
Red (or white) wine vinegar - I personally prefer red wine vinegar, but either will do.
Red pepper (or red pepper flakes) - For some warmth. You don't want to add too much, because the chimichurri is not supposed to be warm to the mouth, but adds a little flavor.
Salt and pepper to taste.
Extra virgin olive oil - olive oil, like parsley, plays a nice role in the overall construction of chimichurri. As such, it is best to choose an olive oil that looks good to you. Mixtures of olive oil or old olive oil that have been on the counter for months and months may not be the best choice.
Is Chimichurri healthy?
Yes! with moderation. As with most condiments (like peanut butter or ranch dressing), it's never a good idea to eat the whole bottle or batch in one sitting. The same goes for this Chimichurri recipe. Although it is filled with healthy ingredients like parsley and garlic, the base is olive oil. All oil, no matter the source, is crazy with high energy content (translation - high in calories), so it's best to consume it in moderation.
That said, this delicious recipe is naturally low in carbohydrates, sugar free and perfect for the following diets -
keto
gluten free
paleo
entier30
dairy free
lover of all food
Watch the video for details:
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