Chimichurri is a vibrant green sauce that originated in Argentina and Uruguay. It has a fresh, herby flavor that goes well with grilled meats, vegetables, fish and more. Here is an in-depth look at what chimichurri is, its history, ingredients and the many delicious ways it can be used in cooking.
What is Chimichurri Sauce?
Chimichurri sauce is an uncooked sauce made from freshly chopped herbs, olive oil, vinegar, garlic, shallots and dried red pepper flakes. It has a loose, spoonable texture and a bright green color from all the fresh parsley and cilantro. The flavor is intensely herby, garlicky and savory with a pleasant tang from the vinegar.
This aromatic sauce is used both as a marinade and a finishing sauce. It is especially popular in Argentina and Uruguay, where it is considered the country’s unofficial national condiment. It adds a flavorful kick and freshness to grilled meats like steak, chicken, fish and lamb.
Traditional chimichurri sauce uses parsley and oregano as the main herbs. Cilantro is also commonly added, providing a more citrusy, fragrant flavor. Other fresh herbs like thyme, rosemary, basil and mint are sometimes incorporated as well.
In addition to the herbs, key chimichurri ingredients include:
– Olive oil
– Red wine vinegar or lemon juice
– Garlic
– Shallots or onions
– Dried red pepper flakes
– Salt and pepper
The History of Chimichurri
The origins of chimichurri sauce can be traced back to the mid 19th century in Argentina and Uruguay. One commonly told story credits an English owned named Jimmy Currie (or James “Jimmy” Curry) for inventing the sauce. As the story goes, he traveled from England to Argentina as a boat steward and settled near the Rio de la Plata basin, where he created the sauce using abundant local herbs.
The name “chimichurri” likely evolved from the mispronunciation of Jimmy’s name. Others believe it comes from the Basque word “tximitxurri,” meaning a “hodgepodge” or mix of ingredients. Whatever its exact origins, chimichurri became popular both among gauchos (South American cowboys) and in the cities of Argentina and Uruguay, gaining a reputation as the quintessential grilling sauce.
Over time, chimichurri evolved from its early incarnations to become the more standard blend of parsley, oregano, garlic, oil and vinegar used today. It remains an important part of culinary traditions in Argentina and Uruguay but has also grown in popularity worldwide as a flavorful sauce and marinade for grilled meats.
Ingredients in Chimichurri Sauce
While recipes can vary, chimichurri sauce primarily consists of:
- Parsley – This provides the signature green color and herby, fresh flavor. Curly leaf parsley is traditional but flat leaf may also be used.
- Oregano – Often used in equal amounts to parsley, oregano adds an earthy, aromatic quality.
- Olive Oil – This is the base that brings all the ingredients together. Extra virgin olive oil has the most flavor.
- Vinegar – Red wine vinegar provides a tangy acidity to balance the herbs. Lemon juice also works.
- Garlic – Minced or crushed garlic gives chimichurri its pungent, savory undertone.
- Shallot or Red Onion – This adds a mild oniony sweetness.
- Red Pepper Flakes – A touch of crushed red pepper contributes subtle heat.
Additional ingredients like cilantro, thyme, rosemary, mustard and cumin seeds may also be added. The blend is brought together using salt, pepper and sometimes a pinch of dried oregano. The vibrant green chimichurri sauce can be made creamy by adding a tablespoon or two of mayonnaise. Lemon zest is also a nice finishing touch.
Types of Chimichurri Sauce
There are a few main styles and variations of chimichurri sauce:
- Green Chimichurri – The most common type made with parsley, oregano, garlic and olive oil.
- Red Chimichurri – Uses dried red chilies instead of red pepper flakes for a spicier, reddish color.
- White Chimichurri – Made without parsley for a more mellow flavored white sauce.
- Creamy Chimichurri – Contains mayonnaise or sour cream for a richer texture.
In addition to color and texture variations, chimichurri can range from being more parsley dominant to oregano forward in flavor. Spiciness levels can also vary depending on the amount and type of chili peppers used. Overall, green chimichurri with a blend of parsley and oregano is the most recognized form.
How to Use Chimichurri Sauce
Here are some of the most popular ways to use this brightly flavored Argentinian sauce:
As a Steak Marinade
Chimichurri makes an excellent marinade for grilled beef steak. The garlic, herbs and vinegar tenderize the meat while infusing it with tons of flavor. Simply pour chimichurri over steaks and let marinate anywhere from 30 minutes to overnight before grilling.
As a Grilling Sauce
Use chimichurri as a basting sauce and finishing sauce for all kinds of grilled meats like beef, chicken, pork, lamb and fish. Brush it on in the last few minutes of grilling for amazing flavor and color.
As a Sauce for Vegetables
Chimichurri jazzes up grilled or roasted vegetables like squash, eggplant, mushrooms, onions and carrots. You can also use it as a dip for fresh raw vegetables.
As a Salad Dressing
Whisk together chimichurri and a bit of olive oil for a bold salad dressing that’s great on hearty greens like romaine, kale and spinach.
As a Sandwich Spread
Slather chimichurri on sandwiches like roast beef, turkey, chicken and grilled vegetable for a flavor packed spread.
As a Dip
Serve chimichurri as a ready-made dip for bread, crackers, empanadas or fresh vegetables.
As a Burger Topping
Top your burgers with a dollop of chimichurri for an instant flavor upgrade.
As a Condiment
Use chimichurri anytime you would use ketchup, mayo or mustard for a more vibrant, herby flavor.
As an Ingredient
Stir chimichurri into recipes like risotto, soups, stews, eggs dishes, pasta and roasted potato wedges.
How to Make Chimichurri Sauce
Making chimichurri sauce at home is quick and easy. Here is a basic recipe and instructions:
Ingredients:
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh oregano leaves
- 3 cloves garlic
- 1 shallot, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp dried red pepper flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions:
- Chop the parsley, oregano, garlic and shallot finely by hand or in a food processor. Place in a bowl.
- Add the vinegar, olive oil, red pepper flakes, salt and black pepper. Stir to combine.
- Allow to sit for 10 minutes for the flavors to develop before using.
- Store leftover chimichurri sauce in the refrigerator for 5-7 days.
Feel free to adjust the ingredient amounts to suit your tastes. Add more red pepper for extra heat, use all parsley or all oregano if you prefer, or experiment with other fresh herbs. Make it your own!
Conclusion
Chimichurri is a versatile green sauce that can transform simple grilled meats, poultry, fish and vegetables into something special. Its lively flavor and herby aroma are irresistible. Hailing from Argentina and Uruguay, this sauce has become popular worldwide as a marinade, cooking sauce and condiment.
Traditional chimichurri combines parsley, oregano, garlic, oil and vinegar for a fresh and tangy flavor profile. It can be tweaked in many ways while still maintaining its signature taste. Red chimichurri offers a bolder, spicier version using dried chilies. White chimichurri focuses on the savory garlic and oregano flavors. Creamy chimichurri contains sour cream or mayonnaise for added richness.
From steaks to chicken, burgers to salads, sandwiches to dips, there are endless ways to use chimichurri’s flavor magic. Making chimichurri sauce at home takes just a few minutes and requires minimal ingredients. Keep a batch handy in the fridge to elevate your grilling, dipping and saucing all season long.