A classic Argentinian style sauce that matches well to barbequed meats and steaks. This sauce has enough zest and piquancy to cut through the richest of rib eyes or lamb chops - ready to be served straight from the jar.
What is chimichurri?
Hailing from Argentina and Uruguay, this condiment is commonly served over grilled meat. The actual origins of the sauce and its name though are largely unclear, with various versions of events debated amongst historians. Some linguists believe chimichurri comes from a Basque word ‘tximitxurri’ which is translated as ‘a mix of several things in no particular order’. Another story cites ‘Jimmy’s curry’, an Englishman who fought for Argentine independence and his name morphed into chimichurri. Some think it bears a close resemblance to Sicily’s salmoriglio sauce, which is served mainly on seafood. Whatever the true story is, we are pleased to be able to enjoy this delicious sauce on many grilled meats and vegetables. There are many variations to a chimichurri sauce. In its most simple form, this bright and zingy sauce is made from a mix of chopped parsley, garlic, olive oil, oregano and red wine vinegar. Recipes can include spices, coriander, fresh chilli and onion.
The chimichurri recipe varies from family to family and from region to region, but this is its most basic form. It is a very quick and easy condiment to whip up, requiring a cup of flat leaf parsley, 3-4 garlic cloves, fresh oregano, oil, salt and red wine vinegar. It is possible to use more or less garlic depending on your taste and add in coriander and hot chilli if you would like a kick. To begin, finely chop the parsley, garlic and oregano and mix in a bowl. Stir in the oil and vinegar with some salt and pepper for seasoning. It is best served at room temperature over perfectly grilled steak.