Recipe: Chimichurri Sauce
Chimichurri sauce is a green sauce typically made from finely chopped parsley, garlic, vinegar, olive oil, spices, and chili flakes. It is a popular condiment in many Latin American countries, especially in Argentina and Uruguay, where it is commonly served with grilled meats such as beef, lamb, and chorizo.
The origins of chimichurri sauce date back to the early 19th century, where it is said to have been invented by Argentine gauchos (cowboys) who roamed the vast plains of Argentina and Uruguay. The story goes that the gauchos would use this sauce as a marinade to flavor and tenderize tough cuts of meat during long cattle drives. They would chop up whatever herbs and spices they had on hand, mix them together with vinegar, and use the resulting sauce to add flavor to their meats.
Over time, chimichurri sauce became a popular condiment in Argentina and Uruguay and has since spread to other parts of the world. Today, there are many variations of chimichurri sauce, with each region and family having their own unique recipe and blend of ingredients. However, the basic concept of using herbs, vinegar, and oil to flavor meats remains unchanged, making chimichurri sauce a beloved staple in Latin American cuisine. Today we export these flavours all the way to Southern Africa as a delicious accompaniment to a steak grilled to perfection on the braai.
Ingredients:
- 1 cup fresh parsley, chopped
- 3-4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (more or less to taste)
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
1. In a medium bowl, combine the chopped parsley, minced garlic, and minced chilli.
2. Add the red wine vinegar and stir to combine.
3. Slowly add the olive oil, whisking constantly until the mixture thickens a bit.
4. Stir in the salt and black pepper. Adjust seasoning if necessary.
5. Taste the chimichurri and add more chili flakes if desired.
6. Let the chimichurri sit for at least 20 minutes to meld the flavors together before serving.
Enjoy your chimichurri sauce with grilled meats, vegetables, or even as a salad dressing. Store in an airtight container in the refrigerator for up to a week.
