Chimichurri Champion the Ultimate Argentinian Sauce
Recipe Introduction
Fancy a bit of Argentinian sunshine on your plate? Honestly, who doesn't? This best chimichurri recipe is about to become your new obsession.
Get ready for a flavour explosion that'll make even a simple sandwich sing. It's that good.
Chimichurri: Not Just Another Sauce
Chimichurri, this amazing Argentinian sauce , is a staple in South American cuisine. It's traditionally served with grilled meats , adding a burst of freshness and tang.
This isn't your average sauce; it's got personality. Think flavour fireworks. And the best part? It's ridiculously easy to make.
We're talking seriously easy. Prep takes about 15 minutes, then you just let it sit for a bit. Makes about a cup, perfect for slathering on everything.
And did you know that all those fresh herbs are packed with vitamins? Healthy and delicious, what a combo!
Why You Need This Chimichurri in Your Life
This homemade chimichurri sauce is about to become your secret weapon. Perfect for summer barbecues, livening up a midweek meal, or impressing your mates.
The combo of red wine vinegar and extra virgin olive oil creates a flavour balance that’s simply divine. Trust me; this easy chimichurri recipe will knock your socks off.
Plus, you can find several chimichurri variations , this is just my base recipe.
Honestly, the best thing about this recipe is its versatility. Slather it on chimichurri for steak , roasted veggies, or even crusty bread.
I once put it on scrambled eggs, and oh my gosh, game changer! It just makes everything better. The recipe is really easy.
Let's Talk Ingredients
Ready to get started? Here's what you'll need. Fresh herbs, a bit of garlic, some good quality oil and vinegar and a pinch of spice.
Seriously, that’s it for chimichurri ingredients . We'll be diving deeper into each one and why they’re important in the next section.
So, grab your shopping list and let's get cooking!
Ingredients & Equipment for the Best Chimichurri Recipe
Let's get down to the nitty gritty. Making the best chimichurri recipe is easier than brewing a cuppa. But, great ingredients matter.
Here's what you need to make the magic happen for this Argentinian sauce , ready to liven up some grilled meats .
Main Chimichurri Ingredients
- Fresh Italian parsley: 1 cup finely chopped (25g). Make sure it's vibrant green, not wilted.
- Fresh oregano leaves: ¼ cup finely chopped (6g). Fresh is key, trust me!
- Garlic: 4 cloves , minced (about 12g). The fresher the better.
- Red pepper flakes: ½ teaspoon (1g). Adjust to your liking, you know?
- Shallot: 1 small , finely minced (about 30g).
- Red wine vinegar: ¼ cup (60ml). Good quality makes a difference.
- Extra virgin olive oil : ½ cup (120ml). Don't skimp.
- Water: 2 tablespoons (30ml).
- Kosher salt: 1 teaspoon (5g).
- Freshly ground black pepper: ½ teaspoon (2g).
- Optional: Fresh lemon juice: 1 tablespoon (15ml).
Seasoning Notes for Incredible Chimichurri
The spice combo is what makes this homemade chimichurri sauce sing. Garlic and red pepper flakes are essential. They provide the punch.
Don't be afraid to experiment with the amount of red pepper. Some like it hot! For flavour enhancers, the fresh herbs are the stars.
Can't find shallots? Finely minced red onion works.
Essential Equipment
You don't need fancy kit to nail this easy chimichurri recipe .
- Cutting board: Obviously!
- Chef's knife: A sharp one. A dull knife makes mincing a pain.
- Measuring cups and spoons: Accuracy matters, a little.
- Small mixing bowl: Something big enough to hold all the chimichurri ingredients .
- Whisk or fork: To mix everything properly.
- Jar: For storing that glorious chimichurri for steak .
Enjoy the chimichurri variations !
Cooking Method: Chimichurri Champion!
Oi, you lot! Fancy elevating your grill game? Let's chat about the best chimichurri recipe , a vibrant Argentinian sauce that’ll knock your socks off.
Honestly, once you've tasted homemade chimichurri sauce , you'll wonder how you ever lived without it. It's like a fiesta in your mouth.
And it's so easy, even I can't mess it up.
Prep Steps: Sorted!
Getting prepped is half the battle, innit? First, get your fresh herbs ready. We're talking Italian parsley and oregano, finely chopped.
Mince your garlic and shallot like your life depends on it. Seriously, nobody wants a massive garlic chunk. Got all that? Good.
That's your essential mise en place done and dusted! Now, safety reminder : watch your fingers with that knife!
step-by-step: Easy Peasy!
Alright, here’s how to make this easy chimichurri recipe :
- Chop your parsley and oregano finely.
- Mince the garlic and shallot super small.
- Combine herbs, garlic, shallot, and red pepper flakes in a bowl.
- Whisk in the red wine vinegar and water.
- Slowly drizzle in the extra virgin olive oil while whisking.
- Taste and adjust seasoning. More salt? More spice? You decide.
- Let it rest for 30 minutes at room temp. This is vital!
Pro Tips: Level Up!
Listen up, I've got some secrets. Use the freshest herbs you can find - it makes all the difference. Oh my gosh! Don't over chop the herbs.
Aim for a slightly chunky texture. A common mistake? Not letting it rest! Letting it stand allows the chimichurri ingredients to mingle and become glorious.
make-ahead? You can prep this a day in advance! Just store it in the fridge. Then boom! Chimichurri for steak is ready whenever you are.
Honestly, this Argentinian sauce is a game changer. It's perfect on grilled meats , roasted veggies, or even just slathered on some crusty bread.
So ditch the boring condiments and give this a whirl. You won't regret it! I once made a massive batch for a BBQ and it was gone within minutes.
Everyone was raving about it. Now, get cooking, you legend!
Recipe Notes for the Best Chimichurri Recipe
Alright, let's dive into some extra bits and bobs about this best chimichurri recipe . Honestly, it's so easy, but these little tips will really take it up a notch.
It's all about nailing that Argentinian sauce vibe, you know?
Serving Suggestions: How to Rock That Chimichurri
Think of your homemade chimichurri sauce as liquid gold. Plating wise, a dollop on top of grilled meats like steak is always a winner.
But get creative! Swirl it into mashed potatoes for a herby twist. Honestly, I once drizzled it over a fried egg and avocado toast.
Game changer!
For sides, keep it simple. Grilled corn on the cob, a leafy green salad, or even some roasted sweet potatoes are spot on.
As for drinks, a crisp Argentinian Malbec or even a cold beer will do the trick!
Storage Tips: Keep That Chimichurri Fresh
Your homemade chimichurri sauce is best enjoyed fresh. If you have any leftovers, pop it in an airtight container in the fridge.
It'll happily keep for about 3 days . The extra virgin olive oil might solidify a bit, but just let it come to room temperature before serving.
Freezing? I wouldn't recommend it. The fresh herbs lose their vibrancy. Better to just whip up a fresh batch it's so quick, anyway!
Variations: Get Creative With Your Chimichurri
Fancy a little tweak? For a dietary adaptation, you could easily make this vegan by simply making sure all your ingredients are plant based. Ta-dah!
Seasonally, think about what herbs are booming in your garden. Basil or even a bit of mint can add a lovely twist.
Just remember to keep the core chimichurri ingredients like parsley, oregano and red wine vinegar as the base, and you will have the easy chimichurri recipe in a heart beat.
Nutrition Basics: Goodness in a Sauce
Let's be real, you're not eating this for the vitamins, are you? But it's actually not bad for you! You are having your fresh herbs , extra virgin olive oil , and garlic.
It's relatively low in calories and carbs. Plus, all those herbs are packed with antioxidants. Who knew a condiment could be so virtuous? The chimichurri for steak is so damn good.
So there you have it! This easy chimichurri recipe is a winner. Now go forth and make some magic! Don't be afraid to experiment and make it your own.
Frequently Asked Questions
What exactly is chimichurri, and why is everyone raving about the best chimichurri recipe?
Chimichurri is a vibrant, herbaceous sauce from Argentina, traditionally served with grilled meats. It's a flavour explosion of fresh parsley, oregano, garlic, vinegar, and oil. People love it because it's incredibly versatile and adds a fresh, zesty kick to just about anything think of it as the Argentinian answer to pesto!
Can I make the best chimichurri recipe ahead of time, or does it need to be used immediately?
Absolutely make it ahead! In fact, chimichurri is better when it's been allowed to sit. The flavours need time to meld together, like a fine wine getting better with age. Ideally, let it rest for at least 30 minutes at room temperature, or even overnight in the fridge.
Just be sure to bring it back to room temperature before serving for the best flavour.
I'm not a massive fan of spice. Can I make the best chimichurri recipe without the red pepper flakes?
Of course! The red pepper flakes are there to add a bit of a kick, but they're entirely optional. Feel free to omit them altogether, or use just a pinch if you want a very mild warmth. You could also experiment with a tiny bit of smoked paprika for a different kind of flavour profile.
How long does chimichurri last, and how should I store it?
Chimichurri will keep in the fridge for about a week, as long as it's stored properly. Place it in an airtight container a jar with a tight fitting lid works well. The olive oil might solidify in the fridge, but it will return to normal when you bring it back to room temperature.
You can also freeze it in ice cube trays for single serving portions!
What are some good ways to use this best chimichurri recipe besides on steak?
Oh, the possibilities are endless! Try it on grilled chicken or fish, roasted vegetables, or even as a topping for a jacket potato. It's also fantastic as a marinade, a sandwich spread, or stirred into scrambled eggs.
You could even dollop a spoonful onto pizza after it comes out of the oven for a burst of fresh flavour. Get creative!
Can I use dried herbs instead of fresh herbs when I don't have any fresh herbs on hand?
While fresh herbs are definitely preferable for the best flavor, dried herbs can be used in a pinch. As a general rule, use about 1/3 the amount of dried herbs as you would fresh. The vibrant, fresh taste won't be quite the same, but it's better than nothing.
Rehydrate the herbs in warm water for about 10 minutes before using
Chimichurri Champion The Ultimate Argentinian Sa
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 175 calories |
|---|---|
| Fat | 18g |
| Fiber | 1g |
