Chimichurri
If you want a healthy green herb sauce bursting with flavors, this is it! Chimichurri is a traditional Argentinian sauce; the main ingredients in it being Parsley, Garlic, Pepper & Olive Oil. It is used as widely in Argentina as ketchup is used in America. This flavorful sauce is sometimes used as a marinade, for grilled meat ( I could do some fish & shrimp too…). The flavors and ingredients of Chimichurri are probably similar to the cuisine of Spain & Italy. The overall compositions, taste and preparation are similar to French persillade.
Update: got a comment from Gera (See Comments).. that Chimichurri is a national sauce of “Uruguay not only in Argentina.”
Here is a story about the Origin of Chimichurri:
“Chimichurri (also spelled Chimmichurri) originated from Argentina and Uruguay, is a popular sauce used with grilled meat in many Latin American countries. It is told that the unusual name comes from ‘Jimmy McCurry’, an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, ‘Jimmy McCurry’ was difficult for the native people to say. Some sources claim Jimmy’s sauce’s name was corrupted to ‘chimichurri’, while others say it was changed in his honor.
Other similar stories involve Jimmy Curry, an English meat importer; a Scot, James C. Hurray, travelling with gauchos; and an English family in Patagonia overheard by the group of Argentinians that were with them while saying “give me the curry”. All the stories share an English speaking colonist and the corruption of names or words by the local population.” (WIKI)
Besides the basic ingredients, several other things like oregano, cumin or cilantro may be used for different variations. The texture may range from smooth to chunky. Chimichurri is served with Grilled Meat & Fried Empanadas. It may be used a marinade too. As any other side or condiment, use your imagination to use this herb sauce; it will spark up anything that you add it to. This Chimichurri Recipe is adapted from Williams Sonoma.
Chimichurri
Ingredients:
- 1 Cup packed flat leaved parsley leaves and tender stems
- 4-5 garlic cloves, minced
- 2 Tablespoons fresh oregano leaves (optional)
- A little more than 1/2 cup extra-virgin olive oil
- Coarse sea salt
- Freshly ground pepper, to taste
- 1/4 Teaspoon. red pepper flakes
- 1 Teaspoon Paprika
- 1/2 Teaspoon Roasted Cumin Powder (optional)
- 2 Tablespoons white wine vinegar
Preparation:
Finely chop the parsley, garlic and oregano (or use a chopper or a food processor).
Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper, paprika, cumin and red pepper flakes. Stir in the vinegar.
This sauce may be served immediately, however I like mine when it rests for the few hours as all the flavors deepens & intensifies; may be even overnight.
If not using immediately, cover the chimichurri and refrigerate until ready to use; let it come to room temperature before serving.
Some Information on Parsley:
Parsley (Petroselinum crispum) as a herb adds more than a pretty picture on your plate. There are 2 varieties of Parsley; Curly leaf – used mostly for garnish & the Italian or Flat Leaf.
“Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans” (For more health information on Parsley, read the article in WHFoods). Sending the Chimichurri to the Weekend Herb Blogging#192 hosted by Lynne of Cafe Lynnylu.
Related Posts:
Spicy Roasted Red Pepper Hummus
Tags: argentina, argentinian sauce, benefits of parsley, Chimichurri, chimichurri marinade, Chimmichurri, condiment recipe, eggless recipe, eggless sauce, facts about parsley, green sauce, grilled food, herb, herb sauce, homemade chimichurri, how to make chimichurri, marinade recipe, marinade with parsley, Origin of Chimichurri, parsley use, sauce with grilled meat, side recipe, spciy sauce, summer sauce, summertime sauce, uruguay, uses of parsley, vegan, Vegetarian recipe, Weekend herb blogging, what is chimichurri
July 16th, 2009 at 7:00 am
That is a completely new one to me..looks admirable…
July 16th, 2009 at 7:29 am
I ♥ the sauce, I ♥ the name…I ♥ the flavours! What’s not to ♥ about this beautiful sauce. It’s lovely!!
July 16th, 2009 at 8:08 am
The interesting name got me here..cute name.Lovely sauce with even tastier ingredients:)
July 16th, 2009 at 9:22 am
I have bookmarked this recipe ages ago and have not made it yet. Thanks for reminding me of it and I will certainly make it soon.
July 16th, 2009 at 10:24 am
chimichurri…hearing the name i thought something from north indian villages..haha..thats wonderful.soma,this dish make me crave..I think may be the color,texture and the garnish..drooling
LOL Ann.. what from North Indian Village?
July 16th, 2009 at 10:54 am
I have heard the name Chimichurri before but never knew its origin or how its made or how it looks like!!Wonderful pic!
July 16th, 2009 at 12:12 pm
Simple, but delicious and so pretty. Look at those colours!
July 16th, 2009 at 12:25 pm
Mmm! Looks delicious and flavorful!
July 16th, 2009 at 1:04 pm
So easy. It sounds so tasty. That is worth trying. Looks really good.
July 16th, 2009 at 1:28 pm
Oh yeah, i could keep that around along with my ketchup
July 16th, 2009 at 2:30 pm
I love the flavor of Chimichurri on grilled meat :-*
July 16th, 2009 at 3:24 pm
Ohh Chimichurri THE national sauce in my country Uruguay not only in Argentina.
Really spectacular!!
Cheers,
Gera
July 16th, 2009 at 4:00 pm
aww..am loving that bright oil green coloir..!
July 16th, 2009 at 6:34 pm
Perfect timing I am making this for dinner! I just love it with grilled steak, it is my new favorite condiment. Your pictures are beautiful
July 16th, 2009 at 8:12 pm
Love this sauce! I will make this for our next steak dinner!
July 16th, 2009 at 10:29 pm
When we were in Argentina I hardly saw any chimichurri at restaurants. Then I realized its because its served a lot with meat and I dont eat meat! So wanting to experience the famed argentine chimichurri, I special requested the hotel to make me grilled vegetable skewers with chimichurri, and it was spectacular!
Sala I have had this with everything other than meat:-) pasta, salad, grilled veggies & stirred in rice as a side salad.
July 16th, 2009 at 11:49 pm
Yum, yum, and yum again. Why oh why am I doing a site on French food? This is what I need now. I’m saving this one. Thanks!
July 16th, 2009 at 11:57 pm
the name is cute, and probably i wud mistake it to be a chaat dish
July 17th, 2009 at 12:08 am
Ami bhablam tomar bacchader kono word hobe for a dish.
Eta ekdom notun amar kache.
heheeheee Sharmila:-)
July 17th, 2009 at 12:24 am
Very new to me,picture looks excellent!
July 17th, 2009 at 2:14 am
I totally agree with Nags..I too came here thinking that its a chat dish..(I even read it as churmuri in foodworld from where I came here..)
The dish looks good. I also love all other recipes of yours, especially the desserts and sweets..You are so very creative…
LOL.. churmuri:-)
July 17th, 2009 at 5:32 am
oh wow….that’s an colorful and flavourful recipe…..
July 17th, 2009 at 5:33 am
Steak with Chimichurri! Looks gorgeous and sounds wonderful!
July 17th, 2009 at 7:08 am
I love, love chimichurri! That one sounds delicious I really like the red pepper flakes addition.
Love the pics!
July 17th, 2009 at 10:09 am
Such a pretty dish!
By the way, I ordered some curry leaf tree seeds and plan to germinate some soon. I do so hope they work out!
Lisa keeping my fingers crossed for you.. let me know when the curry leaf germinates.
July 17th, 2009 at 10:15 am
I thought it to be a cousin for chimichanga! wow very new one ! thanks for sharing with us soma
Veds
July 17th, 2009 at 10:19 am
Fantastic !!! I just love this….and also love your tags on the more recipes that’s on “you might like”.
July 17th, 2009 at 12:12 pm
Lovely Soma! never heard of this, sounds so flavorful and delicious! you really have an eye for different and lovely dishes!
July 17th, 2009 at 12:30 pm
Havent heard of this. Sounds pretty healthy and yummy!
July 17th, 2009 at 3:31 pm
I just made this a few hours ago (it happened to have everything I already had in the garden and/or pantry) and it was delicious! I added a splash of lime juice to brighten it up a bit, but I’m a big citrus nut. This sauce is to die for mixed with a bit of yohurt and/or soft goat cheese. I am a vegetarian so mixed it with goat cheese and put it on whole wheat pasta and steamed broccoli. It was outstanding! Thanks for the recipe!
Oh you are so welcome & I am so glad you liked it! I had mine on pasta too;) we do not eat any other meat but chicken, so we use this in a lot of non traditional places, like salad as a dressing or even stirred in with rice… really works very well.
Cheers
Soma
July 17th, 2009 at 5:30 pm
I’ve never heard of this so thankyou Soma! I know hubby and I would love it as we love salsa verde but also love spice too
July 18th, 2009 at 4:11 am
We think alike.I too hadplans on making chimichurri.Looks delicious Soma.I was thinking it as Arentinian only.This is so flavourful and perfect as a marinade as well.
July 18th, 2009 at 5:57 am
Thanks everyone.. the name seemed to have created some unexpected amusement for many;-)
July 21st, 2009 at 10:28 am
This stuff is the bomb. Even though I don’t eat beef anymore, I sometimes long for it, just to sauce it with this. Great photos, Soma, and the cumin is a nice warm touch.
July 24th, 2009 at 4:02 am
Sauce looks yum Soma
July 24th, 2009 at 5:22 am
I’d heard of the sauce, but had no idea how it got its name. Even though there’s so beef in this entry, all of a sudden I have a craving for steak with chimichurri alongside.
July 25th, 2009 at 2:06 pm
This looks similar to a condiment that was introduced to me by a uruguayan and he referred to it as ‘avovo’. Does this mean anything to anyone and if so, could you pass along the recipe? Thanks!
July 27th, 2009 at 3:30 pm
Hi Soma! I just added a link to this recipe on my chimichurri post. After all, one can never have enough chimichurri!
July 30th, 2009 at 2:05 pm
Soma, it’s a fabulous condiment…best when homemade like here.
December 15th, 2009 at 11:53 am
@ken: Most likely what the uruguayan said was “adobo”, as in “adobar” (“to garnish”). Adobo is another name (albeit not so common) for chimichurri.
Hi from Argentina! Glad you liked this.
Thanks for the clarification! I searched a lot with avovo and found nothing about it. This is one of the best condiments I have ever had ;-D
March 7th, 2010 at 12:56 pm
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May 11th, 2010 at 4:22 pm
Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.’,~
May 27th, 2010 at 12:21 am
I loved you blog!!!
June 20th, 2010 at 7:59 am
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