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 ingredients for chimichurri so you can try it at home and boost your food with magic Argentinian flavors:
Ingredients
- 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
A recipe was promised. There’s a list of ingredients with no measurements listed and no instructions. That’s not a recipe.
Hi Karen,
Please see recipe below.
1 cup fresh flat-leaf parsley, finely chopped
3-4 cloves garlic, minced
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 red chili pepper, finely chopped (adjust the amount based on your heat preference)
1 teaspoon dried oregano
Juice of 1 lemon
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
Instructions:
Start by finely chopping the fresh parsley. You can use both the leaves and some tender stems for extra flavor. Place the chopped parsley in a mixing bowl.
Mince the garlic cloves finely, and add them to the parsley.
Finely chop the red chili pepper. You can adjust the amount based on how spicy you want your chimichurri sauce.
Add the minced chili pepper to the bowl with parsley and garlic.
In a separate bowl, combine the extra-virgin olive oil, red wine vinegar, dried oregano, and lemon juice.
Slowly pour the oil and vinegar mixture over the parsley, garlic, and chili in the other bowl, while stirring gently to combine.
Season the chimichurri with salt and black pepper, adjusting to taste. Start with the recommended amounts and add more if needed.
Let the chimichurri sauce sit for at least 30 minutes before using to allow the flavors to meld together.
Enjoy!