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Chimichurri is an herb-based condiment that is a culinary speciality of Argentina and Uruguay. It is typically served alongside grilled steak, roasted beef and pork sausages. The origin of chimichurri is unclear. Credit is given to "Los gauchos", the cowboys of Argentina´s pampas plain areas, famously known for grilling meats and sausages over an open wood fire. There are however various stories explaining the name as a corruption of English words. According to the Argentine gourmet Miguel Brascó the word came about when the British were captured after the British invasions of the Río de la Plata in 1806-1807. The prisoners asked for condiments for their food, mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" loosely translated as "hey give me condiment" or "give me curry". Still another story says the name of the sauce comes from the Basque settlers who arrived in Argentina in the 19th century and the name of the sauce comes from the term tximitxurri, loosely translated as "a mixture of several things in no particular order." |
Serves 4
10 minutes
133 kcal per serving
Ingredients
- 60 g parsley, chopped
- 3 - 5 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp chili pepper flakes
- 2 tbsps fresh oregano leaves
- 2 tbsps shallot or onion, minced
- 180 ml vegetable or olive oil
- 3 tbsps red wine vinegar
- 3 tbsps lemon juice (optional)
Method
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.
- Spoon the chimichurri sauce over steak or any grilled fish or chicken.
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