Chimichurri Sauce

Chimichurri Sauce Recipe from Italy with Garlic, Onion, and Italian Parsley

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Chimichurri sauce is a vibrant and flavorful condiment that originated in Argentina. It is typically used as a marinade or sauce for grilled meats, but can also be used as a dressing for salads or a dipping sauce for bread. This recipe for Chimichurri sauce is easy to make and adds a burst of fresh flavor to any dish.

History

Chimichurri sauce has its roots in Argentina, where it is a staple in traditional Argentine cuisine. The sauce is believed to have been created by gauchos, or Argentine cowboys, who used it as a marinade for their grilled meats. Over time, the recipe has evolved and variations of Chimichurri sauce can now be found in many Latin American countries.

Ingredients

5 cloves of garlic
1 medium white onion, chopped
2 bunches of italian parsley, stems trimmed
juice of 1 large lemon
0.5 tsp of chili flakes
0.5 cup of virgin olive oil (not extra virgin)
0.5 tsp of salt
0.5 tsp of fresh ground black pepper

How to prepare

Place all the ingredients, except the oil, into the food processor or blender.
Pulse the mixture to chop the ingredients.
Turn on the food processor or blender and gradually add the oil in a steady stream.

Variations

Add a handful of fresh cilantro to the mixture for a different flavor profile.
Substitute red wine vinegar for the lemon juice for a tangier sauce.
Add a tablespoon of honey for a touch of sweetness.

Cooking Tips & Tricks

Be sure to trim the stems of the parsley before adding it to the food processor or blender.

- For a spicier sauce, increase the amount of chili flakes.

- Adjust the amount of salt and pepper to taste.

- Store any leftover Chimichurri sauce in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve Chimichurri sauce with grilled steak, chicken, or fish. It can also be drizzled over roasted vegetables or used as a dressing for salads.

Cooking Techniques

Chimichurri sauce is best made in a food processor or blender to achieve a smooth consistency.

Ingredient Substitutions

If you don't have fresh garlic, you can use garlic powder instead. You can also use red onion in place of white onion.

Make Ahead Tips

Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Chimichurri sauce in a small bowl or drizzle it over the top of your grilled meats for a colorful presentation.

Pairing Recommendations

Chimichurri sauce pairs well with grilled meats, roasted vegetables, and crusty bread.

Storage and Reheating Instructions

Store any leftover Chimichurri sauce in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Chimichurri sauce contains approximately 140 calories.

Carbohydrates

Each serving of Chimichurri sauce contains approximately 2 grams of carbohydrates.

Fats

Each serving of Chimichurri sauce contains approximately 14 grams of fat.

Proteins

Each serving of Chimichurri sauce contains approximately 1 gram of protein.

Vitamins and minerals

Chimichurri sauce is a good source of vitamin C, vitamin K, and iron.

Alergens

Chimichurri sauce is gluten-free and dairy-free, but may contain traces of nuts.

Summary

Chimichurri sauce is a flavorful condiment that is low in carbohydrates and protein, but high in healthy fats. It is also a good source of vitamins and minerals.

Summary

Chimichurri sauce is a versatile and flavorful condiment that adds a burst of fresh flavor to any dish. This easy recipe can be customized to suit your taste preferences and is sure to become a favorite in your kitchen.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Chimichurri Sauce. It was many years ago, during a trip to Argentina with my husband. We had heard so much about this flavorful and zesty sauce that is a staple in Argentine cuisine, and I was eager to learn how to make it myself.

We were staying at a charming bed and breakfast in the countryside, and the owner, a lovely elderly woman named Rosa, offered to teach me her family's traditional recipe for Chimichurri Sauce. I was thrilled at the opportunity to learn from someone who had been making this sauce for decades, and I eagerly accepted her invitation to spend the day with her in the kitchen.

Rosa led me to her garden, where she showed me the fresh herbs and vegetables that we would be using to make the sauce. She explained that Chimichurri Sauce is a simple yet delicious blend of parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil. She emphasized the importance of using the freshest ingredients possible, as they would give the sauce its vibrant flavor and aroma.

As we gathered the herbs and vegetables, Rosa shared stories of her own grandmother, who had taught her how to make Chimichurri Sauce when she was just a young girl. She spoke fondly of the time they spent together in the kitchen, laughing and chatting as they prepared meals for the family.

Back in the kitchen, Rosa guided me through the process of making the sauce. She showed me how to finely chop the parsley and garlic, how to crush the oregano and red pepper flakes to release their flavors, and how to slowly drizzle in the vinegar and olive oil to create a smooth and creamy consistency.

As we worked together, Rosa shared tips and tricks that she had learned over the years. She explained that the key to a great Chimichurri Sauce is to let it sit for at least a few hours before serving, allowing the flavors to meld together and develop into a harmonious blend. She also stressed the importance of tasting the sauce as you go, adjusting the seasonings to suit your own personal preference.

After a few hours of chopping, crushing, and mixing, our Chimichurri Sauce was finally ready. I couldn't wait to taste the fruits of our labor, and as soon as I dipped a piece of bread into the sauce and took a bite, I knew that it was worth the wait.

The sauce was bursting with flavor - tangy from the vinegar, spicy from the red pepper flakes, and fragrant from the fresh herbs. It was the perfect accompaniment to the grilled meats and vegetables that we enjoyed for dinner that evening, and I knew that I had found a new favorite recipe to add to my collection.

As we sat at the table, savoring the delicious meal that we had prepared together, Rosa leaned over and whispered in my ear, "Now you know the secret to making a great Chimichurri Sauce. Pass it on to your grandchildren, and let the tradition continue."

And that's exactly what I have done. Over the years, I have shared Rosa's recipe for Chimichurri Sauce with my own children and grandchildren, passing down not just a delicious recipe, but also a piece of family history and tradition. And every time I make this sauce, I am reminded of that wonderful day in Argentina, when I learned to make something truly special from a kind and generous woman who welcomed me into her kitchen with open arms.