Chimichurri
Chimichuri, the top condiment of Argentina. It goes great with any meat, with chips, on bread or even with…empanadas, though this is very controversial.
Things to know:
What is chimichurri?
Chimichurri is a fresh, uncooked herb sauce from Argentina and Uruguay that is traditionally served as a condiment or marinade for grilled meats.
What are the main ingredients in chimichurri?
Chimichurri is a vibrant Argentinian green sauce made primarily from finely chopped fresh parsley, garlic, olive oil, oregano, and red wine vinegar. This herbaceous, tangy condiment is commonly enhanced with red pepper flakes or fresh red chili for heat, along with salt and black pepper.
What dishes is chimichurri commonly served with?
Chimichurri is a bright, herbaceous Argentinian sauce traditionally served over grilled meats, particularly steak (skirt or flank), pork, lamb, and chicken. It is also widely paired with choripán (sausage sandwich), roasted potatoes, grilled vegetables, fish, and as a marinade, salad dressing, or condiment for eggs and sandwiches.
Though we have been roasted for it in the comment section, we like to serve it with empanadas also!
What does chimichurri taste like?
Chimichurri tastes like a bright, herbaceous, and tangy sauce, defined by a strong garlicky kick and a refreshing zing. Primarily made from parsley, garlic, oil, and vinegar, it has a zesty, slightly spicy flavor—often featuring red pepper flakes—that cuts through rich, grilled meats and veggies.
Is chimichurri originally from Argentina?
Yes, chimichurri is originally from Argentina and Uruguay in the Río de la Plata region.
Roots and History
Gaucho Tradition: The sauce was created by Argentine gauchos (rugged horsemen) as a simple, flavorful topping and preservative for roasted meats.
Regional Staples: It is deeply tied to the traditional asado (barbecue) culture across Argentina, Uruguay, and Paraguay.
Is chimichurri good for your gut?
Yes, chimichurri can be a healthy addition to a gut-friendly diet.
Ingredients:
3 cups flat-leaf parsley
6 garlic cloves
1 1/2 t fresh oregano leaves
1/4 cup distilled white vinegar
2 t kosher salt
3/4 cup extra-virgin olive oil
1 bay leaf
1. Finely mince the parsley, garlic, and oregano and add to a bowl.
2. Add the vinegar, salt, pepper, red pepper flakes and olive oil and whisk to mix.
3. Add the bay leaf and place in the refrigerator for at least 24 hours for best results. The flavor, like your love for the Galley of the Sun, will intensify over time. ENJOY!
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