Chimichurri Recipe
Chimichurri, a vibrant and herbaceous sauce, originates from the culinary traditions of Argentina and Uruguay. Celebrated for its bold flavor and simplicity, this condiment has gained popularity worldwide, finding its place not just as a steak sauce but as a versatile companion to numerous dishes.
Detailed Ingredients List
Chimichurri is composed of simple, fresh ingredients that come together to create a complex flavor profile. The base consists of finely chopped parsley and cilantro, providing a fresh, herbal backbone. Red wine vinegar and fresh garlic add piquancy and depth, while the inclusion of coarse salt, dried oregano, and hot pepper flakes introduces a perfect balance of spice and seasoning. The sauce is emulsified with extra-virgin olive oil, which smooths out the flavors and adds a rich texture. For those looking to adapt the recipe, balsamic vinegar can serve as a sweeter substitute for red wine vinegar, and lemon juice can be added for a citrusy zing.
Step-by-Step Preparation Guide
To prepare chimichurri, start by combining parsley, cilantro, red wine vinegar, chopped onion, garlic, salt, oregano, hot pepper flakes, and black pepper in a food processor. Pulse the ingredients until they are coarsely chopped, which ensures that each element retains its distinct texture. Gradually add the olive oil while continuing to pulse the mixture. It is crucial to avoid over-processing to maintain the rustic texture that chimichurri is known for. Once blended, transfer the sauce to a container and let it marinate in the refrigerator for at least two hours, allowing the flavors to meld.
Recipe Tips
Selecting Ingredients: Always opt for the freshest herbs for the best flavor. Flat-leaf parsley and fresh cilantro should look vibrant and feel firm to the touch.
Storage Tips: Chimichurri can be stored in an airtight container in the refrigerator for up to a week. For longer storage, it can be frozen in ice cube trays and then transferred to a freezer bag, keeping it fresh for several months.
What to Serve With This Recipe
Chimichurri is traditionally served with grilled meats, such as steak or chicken, where its acidity and herbal notes help to cut through the richness of the meat. However, it’s equally delicious when drizzled over roasted vegetables or used as a marinade for grilling. It can also elevate simple dishes like baked potatoes or scrambled eggs, infusing them with fresh flavors.
Variations of the Basic Recipe
The adaptable nature of chimichurri allows for personalization according to taste preferences. For a spicy kick, add more red pepper flakes, or include a bit of smoked paprika for depth. Those who prefer a less pungent sauce can reduce the amount of garlic or substitute it with roasted garlic for a milder flavor. Experimenting with different herbs like mint or basil can also produce delightful variations.
Frequently Asked Questions
Can I make chimichurri ahead of time? Yes, making it in advance allows the flavors to develop more fully.
My chimichurri is too acidic, what can I do? Balance the acidity by adding a bit more olive oil or a small amount of honey to mellow the flavors.
Incorporating chimichurri into your culinary repertoire opens up a world of flavor possibilities. Its freshness and simplicity make it a beloved addition to any meal. Don’t hesitate to personalize this sauce to your taste and explore new ways to enjoy its vibrant flavors.
Ingredients:
¼ cup of red wine vinegar
5 garlic cloves
½ onion, roughly chopped
1 teaspoon of hot pepper flakes
1 teaspoon of coarse salt
1 teaspoon of dried oregano
1 teaspoon of freshly ground black pepper
½ cup of extra-virgin olive oil
1 cup of finely chopped parsley leaves, tightly packed
1 cup of finely chopped cilantro leaves, tightly packed
Instruction:
- Begin by placing the parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and black pepper into the bowl of a food processor. Use short pulses to combine the ingredients until they are coarsely chopped.
- While continuing to pulse, gradually add the olive oil to the mixture. Be careful not to over-process; the goal is to achieve a texture that is finely chopped but retains some texture and body.
- Once mixed, transfer the chimichurri into a container and refrigerate it. Allow the sauce to marinate for at least two hours so the flavors can meld together beautifully, enhancing the overall taste.
Chimichurri Recipe
Ingredients
- ¼ cup of red wine vinegar
- 5 garlic cloves
- ½ onion roughly chopped
- 1 teaspoon of hot pepper flakes
- 1 teaspoon of coarse salt
- 1 teaspoon of dried oregano
- 1 teaspoon of freshly ground black pepper
- ½ cup of extra-virgin olive oil
- 1 cup of finely chopped parsley leaves tightly packed
- 1 cup of finely chopped cilantro leaves tightly packed
Instructions
- Begin by placing the parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and black pepper into the bowl of a food processor. Use short pulses to combine the ingredients until they are coarsely chopped.
- While continuing to pulse, gradually add the olive oil to the mixture. Be careful not to over-process; the goal is to achieve a texture that is finely chopped but retains some texture and body.
- Once mixed, transfer the chimichurri into a container and refrigerate it. Allow the sauce to marinate for at least two hours so the flavors can meld together beautifully, enhancing the overall taste.
