Chimichurri Sauce Recipe

What Is Chimichurri? Where Does It Come From?

Chimichurri is a famous sauce from South America, particularly popular in Argentina and Uruguay. It is believed to have originated in Argentine cuisine and is often referred to as the "pesto of the south." Unlike smooth sauces, chimichurri retains the texture of its fresh herbs, giving it a rustic and authentic feel. While it is most commonly served with meats, it also pairs wonderfully with vegetables, fish, and chicken dishes.

The exact origin of its name remains unclear. Some say it comes from an Irish immigrant named Jimmy McCurry, whose name locals pronounced as "chimichurri," leading to the sauce being named after him. Another theory suggests that the name derives from the Basque word "tximitxurri," meaning "mixture," which would make sense given the sauce's blended nature.

What Dishes Go Well with Chimichurri?

Chimichurri is most famously served with Argentina’s beloved asado (grilled meats). It enhances the flavor of grilled steak, beef ribs, lamb chops, and chicken, providing a refreshing contrast to the richness of the meat. Besides meats, it can also be drizzled over toasted bread, mixed into salads, or paired with roasted vegetables. Its versatility makes it a great choice for vegetarians and vegans as well.

Tips for the Perfect Chimichurri

• Freshness: Fresh parsley and cilantro greatly impact the sauce’s aroma and taste. Using wilted herbs can weaken the flavor.
• Texture: Instead of using a blender, chopping the ingredients by hand helps preserve the traditional, rustic texture of chimichurri.
• Resting Time: You can use the sauce immediately, but letting it sit in the refrigerator for a few hours allows the flavors to blend more deeply.
• Vinegar Choice: White wine vinegar is a classic option, but you can also use apple cider vinegar or grape vinegar to adjust the acidity to your taste.
• Spice Level: Mexican chili peppers add a mild heat, but if you prefer spicier flavors, increase the amount or experiment with jalapeños or other varieties.

Cilantro: Love It or Hate It

Cilantro is one of the key ingredients in chimichurri, but not everyone enjoys its taste. Scientific research suggests that cilantro aversion is linked to genetics. The aldehydes present in cilantro can taste soapy to some people due to a gene called OR6A2, which makes these compounds more detectable.

Alternative for Cilantro Haters

If you don’t like cilantro, you can simply leave it out. Increase the amount of parsley or experiment with fresh herbs like mint for a slightly different but still delicious version of chimichurri. This modification won’t drastically change the sauce’s texture or usability.

Enjoy your meal!

Enjoy!