CHIMICHURRI
Chimichurri is a herbaceous and vinegary sauce from Argentina that's classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to marinate chicken cutlets. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.
Provided by J. Kenji López-Alt
Categories condiments, sauces and gravies, side dish
Time 35m
Yield About 1 cup
Number Of Ingredients 12
Steps:
- Combine dried oregano, paprika, red-pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt and stir with a fork. Add vinegar and stir to combine.
- Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in about 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and stir to combine. (Alternatively, smash garlic cloves on a cutting board with the flat side of a chef's knife. Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms. Drizzle a little olive oil over the paste and work it in with the side of the knife. Repeat until you've added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.)
- Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks.
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Emmanuel Losuru
[email protected]I can't wait to try this sauce on my next grilled steak!
Ghalib Raza
[email protected]This sauce is the perfect balance of flavors. It's tangy, savory, and just a little bit spicy.
Jeremy Leeman
[email protected]I love the pop of color that this sauce adds to my dishes.
Nnenna Ogbonna
[email protected]This is my go-to chimichurri sauce recipe. It's so easy to make and it always turns out delicious.
Santa Islam
[email protected]I've made this sauce several times now and it's always a crowd-pleaser.
sk8r w0rks
[email protected]I used this sauce to marinate some chicken breasts and they turned out so juicy and flavorful.
Faizan Zeeshan
[email protected]I served this sauce with some grilled vegetables and it was a perfect combination.
Thandicsa Ross
[email protected]I'm not a huge fan of cilantro, so I omitted it from the recipe. The sauce was still delicious.
Md Sazib mia
[email protected]I didn't have any fresh parsley on hand, so I used dried parsley instead. It still turned out great!
Muhammad Tahseen
[email protected]This sauce was a bit too spicy for my taste, but I was able to tone it down by adding some more olive oil.
Moazzam bhutto Moazzam bhutto
[email protected]I was a bit skeptical about making my own chimichurri sauce, but I'm so glad I did. It was so much better than anything I've bought from the store.
Yakob Yisak
[email protected]I followed the recipe exactly and my sauce turned out perfect. It was the perfect addition to my grilled chicken.
Voice Of Riyad
[email protected]This is the best chimichurri sauce I've ever had. It's so easy to make and it packs a real punch of flavor.
Malcolm Cuz
[email protected]I love how versatile this sauce is. I've used it on everything from steak to chicken to fish and it's always delicious.
aung yehtut
[email protected]This chimichurri sauce was a hit at my last BBQ! I marinated my steak in it overnight and it was so flavorful and tender.