Chimichurri Recipe (VIDEO) (2024)

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Chimichurri Recipe (VIDEO)? ›

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

The tang of the vinegar combined with herbs (usually parsley and/or cilantro, but often oregano too), punchy fresh garlic and mellow olive oil creates something like the perfect dinner party in your mouth: interesting and balanced—with no single element dominating the conversation.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

I personally love the mix of parsley and cilantro so that is how I make chimichurri, but if you want a classic recipe, you can use all parsley. Use flat leaf parsley and not curly parsley. Oregano– you can use fresh or dried oregano. Garlic– I use 3 cloves of fresh garlic.

One possible cause is an overuse of parsley stems or garlic, which can have a slightly bitter taste. Another reason could be the use of spoiled ingredients. So, make sure you use fresh ingredients and stick to the listed amount in the recipe.

Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process.

Pesto is an Italian, basil-based sauce synonymous with pasta, while chimichurri is an Argentine, parsley-based sauce synonymous with grilled meats.

Why is my chimichurri brown? ›

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Chimichurri complements any number of meats and vegetables. Here are some of our favorite ways to use chimichurri sauce: Serve it alongside grilled steak or pork chops, roasted chicken, poached salmon or sauteed shrimp. Drizzle it over grilled vegetable kebabs or oven-roasted vegetables.

Chimichurri is easy to store! You can leave it right on the counter, covered for up to 24 hours if you're going to use it soon. If not, cover it and put it in the fridge for up to two weeks. I use a mason jar to store this condiment made of fresh parsley, extra virgin olive oil, and kosher salt.

Health benefits: Chimichurri seasoning is made with fresh herbs, such as parsley and oregano, which are packed with antioxidants and anti-inflammatory properties. Additionally, the garlic in chimichurri is known to have immune-boosting properties.

Because it is made with fresh herbs, chimichurri sauce should be refrigerated. How long does chimichurri keep in the fridge? Chimichurri can be stored in the fridge for 2-3 weeks. But I guarantee you're going to use it all WAY before then!

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian, Uruguayan, and Paraguayan cuisines, it has become widely-adopted in most of Latin America.

Traditional chimichurri does not include cilantro, but you can add it if you want! Is chimichurri spicy? The red pepper flakes in chimichurri give it a nice little kick, but it's not overly spicy. Feel free to add as much or as little as you like!

Others believe that this sauce has its origins in Basque immigration, and from that diaspora came the tximitxurri, a Basque-style herb sauce…. Whether of Irish, English, Basque or Quechua origin, chimichurri belongs truly to the Argentines, as a synonym of friendship, family and -of course- a matter of national pride.

If you've never had this sauce before, you're about to be wowed. It's similar to pesto, but without any cheese or nuts and with a heavier emphasis on acidic vinegar.