We <3 Chimichurri
We all know the unique taste of a chimichurri sauce, this green and tasty sauce that looks like an Italian pesto, has the power to take any cut -especially a prime churrasco, to a whole new level, and even choripanes -chorizo & small baguette appetizer sandwich- would not exist without the blessing of chimichurri on top.
The art of creating chimichurri has been refined for decades in every Argentinian home, and just like the breading on Milanesas, every home has their own ‘grandma recipe’ that is ‘the best in the world….
There are various legends about the birth of chimichurri but the most accepted version says that the classic accompaniment of Argentinean steaks and empanadas were created by Irish immigrants who -used worcestershire sauce– created another flavorsome condiment with locally available ingredients…. and it is fair to say that Italians might have a different opinion on this one…
In fact, some people say that chimichurri is an Argentinean adaptation of Jimmy McCurry, the supposed creator of the sauce, prepared with herbs, olive oil, vinegar, garlic, and Espelette peppers.
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. ¡Toda una joya!
Chimichurri is a popular recipe in countries such as Argentina, Uruguay and Paraguay and, as mentioned above, is an excellent accompaniment of the meat cuts and vegetables, because it adapts perfectly to different plates and makes them even more delicious.
And before anything else we want to share the simple recipe for chimichurri so you can try it at home and boost your food with magic Argentinian flavors:
- Olive oil – Base
- Vinegar – A Dash
- Parsley – A lot!
- Garlic – A lot too 😀
- Red chili – You can make it really spicy!
- Pepper –
- Oregano – Don’t do too much
- Lemon – Balances and gives it a zest
- Salt – We all could always use a bit less ;-D
- Black pepper – You know 🙂
Preparation: Cut and mash all ingredients to the preferred sizes to create the texture of the sauce, some people like it with big chunks others smooth as a milkshake…
Our chimichurri recipe at Novecento has been time-tested for 30 years, enjoyed by millions of people throughout the years, our Chefs take great pride on their daily preparation so the next time you visit us don’t forget to try it!
We have locations in Brickell, Doral, and Aventura, FL novecento.com