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<\/p>\nChimichurri Sauce (pronounced: chi\u00b7mee\u00b7chur\u00b7ee) is a classic Argentinian condiment. Made of parsley, oregano, chili pepper, garlic, red wine vinegar, and olive oil, it works wonders when accompanied by many types of grilled meats.<\/p>\n
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This vibrant green sauce resembles Italian basil pesto but is, in fact, South America\u2019s version of pesto. It has its own unique bold characteristics that make it a popular refreshing sauce. Chimichurri is lightly spicy and garlicky with a bright tangy flavour from a splash of red wine vinegar. It\u2019s super easy to make and will take all your grilled meats to another level!<\/p>\n
Chimichurri is my favourite condiment to make all summer long since it\u2019s so quick to prepare and conveniently stores well. I just love the fresh green flavour it brings when served alongside grilled meats. This sauce always makes a big impression on my guests. In fact, I\u2019ve introduced chimichurri to many who had never tried it before and they easily became addicted to the bright flavour of the sauce.<\/p>\n
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Chimichurri pairs beautifully with anything that comes of the grill. Try any of these: steak, chicken, pork, sausages, burgers, fish, seafood, halloumi cheese, vegetables. It\u2019s also fantastic with pizza, tacos and eggs (whether fried, scrambled or an omelet).<\/p>\n
It\u2019s mildly spicy from the hint of red chili pepper. If you are sensitive to spicy food, then you can add less chili pepper or leave out the chili pepper altogether. I do love the specks of red that the chili pepper provides in the sauce so if you can\u2019t use it, try adding a small amount of red bell pepper to the sauce.<\/p>\n
Yes! You can make the sauce early in the day or a day ahead and refrigerate until needed. In fact, this allows the flavors to meld. Just be sure and take it out of the fridge about 20 to 30 minutes before serving.<\/p>\n
Chimichurri keeps refrigerated in an airtight jar or container for up to a week. It may get darker green with time, but this doesn\u2019t affect the taste. You can also freeze it for up to 1 month. For small servings freeze it in ice cube trays. Thaw frozen sauce in the refrigerator.<\/p>\n
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My personal favourite type of vinegar for this sauce is red wine vinegar as listed in the recipe. But you can replace it with white vinegar or apple cider vinegar if that\u2019s all you happen to have on hand. I don\u2019t suggest balsamic vinegar as it\u2019s too sweet.<\/p>\n
Fresh oregano does give the best flavour to this sauce but sometimes in the off season it\u2019s not easy to come by. In this case, you can replace the fresh oregano with 2 teaspoons of dried oregano and it will work fine.<\/p>\n
Either one works great! More often than not, I have curly parsley on hand but you can certainly use flat leaf parsley for this recipe. I give both options in the recipe. Both have similar fresh green flavour and are often interchangeable.<\/p>\n
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If you\u2019ve never tried chimichurri then this is your chance! You\u2019ll become addicted to the fresh green flavour of this vibrant sauce that\u2019s jam-packed with fresh herbs and garlic.<\/p>\n
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