A classic sauce from Argentina and Uruguay, every scoop packs a punch of chimichurri flavor. Although traditionally served with churrasco (grilled meat), this oil-based sauce couldn’t be more versatile. Garlic and very herbaceous with an added touch of vinegar and lemon zest, there is practically no dish that chimichurri can’t improve. All you need is a handful of ingredients and your trusty chef’s knife (or food processor!), and you’ll be on your way to making one of the most flavor-packed sauces out there. Read on for our top tips on how to make them:
How to make chimichurri:
Although it’s not traditional, we chose to chop the herbs in a food processor to make this recipe as simple and easy as possible. If you don’t have a food processor, or prefer to chop by hand with a chef’s knife, go for it! Whatever you choose, the goal is to combine the parsley, garlic, and oregano together until the herbs are finely chopped, then add the olive oil, vinegar, lemon peel, red pepper flakes, and salt. After a few minutes, you’ll have a delicious, versatile sauce on your hands ready to upgrade countless dishes.
How to serve it:
Classically served with grilled red meat, chimichurri also adds a lot of flavor served over grilled chicken, grilled shrimp, and even vegetables like grilled zucchini. And it doesn’t stop at the grill, either – use it as a marinade for beef or chicken before cooking, or pour it over just-grilled meat while it’s on a cutting board. Heck, it would even be good with fried eggs!
storage.
If you have any leftover chimichurri, store them in an airtight container in the refrigerator for about a week.
make this? Let us know how it went in the comments below!
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