My friends have been after my Chimichurri sauce recipe for a while now. I have experimented with various recipes over the years and have finally put the following recipe in writing.
Chimichurri is a sauce originally from Argentina and is widely used in Latin America cuisine. It is a herb sauce used on grilled meats, both as a marinade and as a finishing sauce. The origin of the word has two possible explanations. One is that the word came from the Basque region of Spain, from the Basque word tmimitxurri, which translates “a mixture of things in no particular order”. The other explanation is that the word originated during the English invasion of the Rio de la Plata Region of Argentina when the prisoners of war would request condiments for the food and say “che, mi curry” where “che” is an Argentinian expression for friend or man so it would translate to “ hey man my curry”.
There are many variations of chimichurri. Some use parsley as the main herb, some add oregano, and others use cilantro and parsley. I like to use cilantro, parsley, and green onion. I also like to make my sauce thicker with more of a dipping sauce consistency. My family loves chicken with chimichurri sauce. I brine the chicken (a recipe soon to come), I then pan fry or grill the chicken, cut it into cubes, and then we dip the chicken into the sauce. Alternatively, you can cook the chicken breast and when ready to serve drizzle the chimichurri on top.
My recipe makes about 1 ½ cup to 2 cups of chimichurri sauce. The sauce freezes very well, so what we don’t use in the first serving, I place in an appropriate container, label, and freeze for later use. When I defrost the sauce, I let it come to room temperature and then serve it. The sauce is never heated.
- 1 Bunch of Cilantro or about 3 – 4 cups (can keep some of the stems)
- 1 Bunch of Flat Italian Parsley or about 3 – 4 cups (remove most of the stems)
- 3 Green onions chopped (about 1 cup)
- 4 garlic cloves
- 2 Tbsp. cider vinegar (I like the fruitiness of the cider vinegar but you can use red wine vinegar as well)
- 2 Tbsp. of lemon juice (about the juice of 1 lemon depending on size)
- 1 tsp. of salt (or more if needed)
- ¼ tsp. ground black pepper (or more if needed)
- Optional ¼ tsp. ground cumin
- Optional red pepper flakes if you want a kick
- ¾ cup of canola oil
Place all the ingredients except the oil in a food processor. As you start mixing, slowly drizzle the oil into the mixture.
When everything looks well chopped and mixed with the oil remove and place in serving dish.
Serve as a dipping sauce or drizzle over meat, pork, or chicken. Chimichurri can also be used as a marinade.