Prepare to embark on a culinary journey to Argentina with our Easy Argentine Chimichurri recipe! This vibrant, herbaceous sauce is far more than just a condiment; it’s a cornerstone of Argentine cuisine, deeply intertwined with the nation’s history and culture. Its origins are debated, but most accounts point to the influence of Basque immigrants who arrived in Argentina in the late 19th and early 20th centuries. These skilled shepherds and butchers brought with them their traditions of preserving and flavouring meat, a necessity in the vast pampas. The exact recipe evolved over time, adapting to the readily available ingredients of the region, resulting in the intensely flavorful chimichurri we know and love today.
Chimichurri’s enduring popularity in Argentina is undeniable. It’s estimated that almost every Argentine household has its own unique variation of the recipe, passed down through generations, a testament to its cultural significance. Forget ketchup or mustard; chimichurri is the quintessential accompaniment to Argentinian asado (barbecue), the national pastime. It’s liberally slathered on grilled meats like beef, lamb, and chicken, adding a burst of freshness and complexity that cuts through the richness of the grilled protein. Beyond the barbecue, its versatility extends to its use as a marinade, a salad dressing, or even a pizza topping. The sauce’s bright, peppery flavour profile has even crossed borders, captivating palates worldwide and becoming a beloved condiment in various international cuisines.
The magic of chimichurri lies in its simplicity and the interplay of fresh herbs. Parsley, oregano, and red pepper flakes are the essential trio, providing a vibrant green colour, robust aroma, and a delightful kick. Garlic adds pungency, while olive oil provides a smooth, rich base. Vinegar (usually red wine vinegar) adds a tangy contrast, balancing the richness of the oil and herbs. While variations exist, incorporating ingredients like cilantro, chives, or different types of peppers, the core elements remain consistent. The key to a truly exceptional chimichurri is using fresh, high-quality ingredients, finely chopped to release their full flavour potential. This easy recipe ensures even home cooks can capture the essence of this iconic Argentinian sauce, bringing a taste of the pampas to their own tables.
Ingredients and Measurements
Creating the perfect Argentinian chimichurri hinges on using fresh, high-quality ingredients and precise measurements. While variations exist, this recipe focuses on achieving a vibrant, herbaceous sauce with the ideal balance of flavors. Don’t be tempted to substitute ingredients, as each plays a crucial role in the overall taste profile.
Fresh Parsley: We’ll use 1 cup (approximately 2 large bunches) of tightly packed, flat-leaf parsley. Avoid using curly parsley, as it has a slightly different flavor and texture that won’t quite capture the authentic chimichurri experience. Look for bright green leaves free from blemishes – the fresher the parsley, the brighter and more flavorful your chimichurri will be. Before chopping, give the parsley a quick rinse under cold water to remove any dirt or debris.
Fresh Oregano: ½ cup (approximately 2 to 3 large sprigs) of fresh oregano is essential. Dried oregano is not a suitable substitute; it lacks the fresh, bright flavor and aromatic complexity that fresh oregano provides. If you can’t source fresh oregano, consider using a combination of dried oregano and a pinch of dried marjoram to approximate the flavor, but the outcome won’t be quite the same.
Garlic: 4 large cloves of garlic are used in this recipe. Use fresh garlic for the best flavor. If your garlic is particularly large, you might be able to reduce the quantity slightly – aim for about 2 tablespoons of minced garlic. Mincing the garlic finely will help it blend seamlessly into the sauce and prevent chunky bits.
Red Wine Vinegar: ⅓ cup of good quality red wine vinegar adds a crucial tangy element that balances the herbaceousness. Avoid using white wine vinegar or apple cider vinegar, as they will significantly alter the flavor profile. A good red wine vinegar will have a pleasant acidity without being overly harsh.
Olive Oil: 1 cup (240ml) of extra virgin olive oil is the base of this chimichurri. Use a high-quality extra virgin olive oil with a fruity flavor. The quality of your olive oil will heavily influence the overall taste of your chimichurri, so don’t skimp on this ingredient. A good extra virgin olive oil will have a more intense flavor and aroma than a cheaper alternative.
Salt and Black Pepper: 1 ½ teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper are used for seasoning. Adjust the salt according to your preference and the saltiness of your other ingredients. Freshly ground black pepper adds a subtle spice that complements the other flavors without overpowering them.
Optional Additions: Some recipes include a pinch of red pepper flakes for a touch of heat, or a tablespoon of chopped fresh red onion for added bite. Feel free to experiment with these additions to personalize your chimichurri to your taste, but start with small quantities and add more as needed.
Important Note: Always taste and adjust seasonings as you go. This recipe provides a starting point, but your palate is the ultimate judge. Enjoy the process of creating your own perfect chimichurri!
Equipment List
Making authentic Argentine chimichurri requires minimal equipment, but the right tools can significantly enhance the process and the final result. This list details the necessary equipment, along with practical tips and recommendations for optimal chimichurri preparation.
1. Cutting Board: A large, sturdy cutting board is essential for chopping the herbs and garlic. Choose a cutting board made of wood or high-quality plastic that is easy to clean and won’t dull your knives. A size of at least 12 x 16 is recommended to accommodate all the ingredients comfortably. Avoid using glass cutting boards, as they can be prone to chipping and are harder on your knives.
2. Chef’s Knife: A sharp chef’s knife (approximately 8-10 inches) is crucial for efficient and consistent chopping of the herbs. A dull knife will bruise the herbs, releasing unwanted moisture and affecting the final flavor and texture. Ensure your knife is properly sharpened before you begin. If you lack knife skills, practice chopping techniques on less valuable produce before tackling your precious herbs.
3. Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect balance of flavors in your chimichurri. Use a set of standard measuring cups and spoons to measure the ingredients precisely, especially the oil and vinegar. For smaller quantities, consider using smaller measuring spoons to ensure accuracy.
4. Mixing Bowl: A medium-sized mixing bowl (approximately 3-quart capacity) is ideal for combining all the ingredients. Choose a bowl with a wide base and straight sides for easy mixing and to prevent splashing. A glass or stainless steel bowl is preferable, as they are non-reactive and easy to clean.
5. Whisk or Fork: After roughly chopping the herbs, you will need to combine them with the other ingredients. A whisk or fork is perfect for this task. A whisk is preferable for a smoother, more emulsified chimichurri, particularly if you are using a higher proportion of oil. A fork can also work well but may result in a slightly chunkier texture.
6. Airtight Container: Proper storage is vital for preserving the freshness and flavor of your chimichurri. An airtight container, preferably made of glass or food-grade plastic, is essential for storing your chimichurri in the refrigerator. Choose a container that is appropriately sized to store the quantity you’ve made, minimizing the amount of air in contact with the sauce. Ensure the container is completely sealed to maintain freshness.
7. (Optional) Food Processor: While not essential, a food processor can be used to finely chop the herbs, saving time and effort. However, be careful not to over-process the herbs, as this can release too much moisture and make the chimichurri watery. Pulse the herbs in short bursts until finely chopped but still slightly textured.
Having all of this equipment readily available will streamline the chimichurri-making process, ensuring a smooth and efficient experience from start to finish. Remember to always prioritize safety and cleanliness when handling food and equipment.
Preparation of Ingredients (Chopping, Measuring)
The success of a chimichurri hinges on the freshness and proper preparation of its ingredients. While seemingly simple, the chopping technique and precise measurements significantly impact the final flavor and texture. This section details the crucial steps in preparing your ingredients for the perfect Easy Argentine Chimichurri.
Begin with the parsley. We’ll need a generous 1 ½ cups of tightly packed flat-leaf parsley. Avoid using curly parsley, as its texture is less desirable in chimichurri. Wash the parsley thoroughly under cold running water, ensuring you remove any grit or debris. Then, gently pat it dry with paper towels. This prevents excess water from diluting the flavors in your sauce. To chop, use a sharp chef’s knife. Roughly chop the parsley; aiming for pieces roughly the size of a small pea. Avoid over-processing, as this can release too much chlorophyll and result in a less vibrant green color and a slightly bitter taste.
Next, we’ll tackle the oregano. You’ll need 2 tablespoons of fresh oregano leaves, or 1 tablespoon of dried oregano. Fresh oregano offers a superior flavor profile, but dried oregano provides a convenient alternative. If using fresh, follow the same washing and drying procedure as with the parsley. Chop the fresh oregano leaves similarly to the parsley, aiming for a slightly finer chop. If using dried oregano, simply measure it out accurately. Do not over-chop the oregano, as it can become powdery and lose its aromatic intensity.
Now for the garlic. We’ll use 3 large cloves of garlic. Peel the garlic cloves and then finely mince them using the flat side of your knife or a garlic press. Finely minced garlic ensures even distribution of flavor throughout the chimichurri. Avoid using a garlic press if you prefer a slightly coarser texture. If you’re sensitive to raw garlic, you can briefly sauté it in a pan with a little olive oil before incorporating it into the chimichurri.
For the red pepper flakes, simply measure out ½ teaspoon. Adjust this amount to your preference for heat. Start with less and add more later if needed. It’s easier to add spice than to remove it.
Finally, measure out the remaining ingredients: ½ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of salt. Use good quality olive oil, as it significantly contributes to the overall flavor of the chimichurri. Similarly, a good quality red wine vinegar adds brightness and complexity. Taste the salt and adjust accordingly, as salt content can vary.
With all ingredients precisely measured and chopped, you’re ready to combine them and create your delicious Easy Argentine Chimichurri. Remember, consistency in chopping and accurate measurements are key to achieving the best results. Enjoy!
Making the Chimichurri Sauce
Creating a vibrant and flavorful chimichurri sauce is surprisingly simple, but achieving the perfect balance of herbs, acidity, and spice requires attention to detail. This recipe yields approximately 1 ½ cups of chimichurri, perfect for serving with grilled meats, roasted vegetables, or even as a vibrant topping for sandwiches.
Begin by gathering your ingredients. You’ll need: 1 cup packed flat-leaf parsley, ½ cup packed oregano (fresh is best, but dried works in a pinch – use about 2 tablespoons), ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 cloves garlic (finely minced), 1 teaspoon red pepper flakes (adjust to your spice preference), and ½ teaspoon sea salt (or to taste). Ensure your parsley and oregano are thoroughly washed and dried before chopping. This prevents excess moisture from diluting the sauce and affecting its shelf life.
Now, let’s tackle the chopping. Coarsely chop the parsley and oregano. Don’t over-process them into a paste; you want to retain some texture. Finely mincing the garlic is crucial for a smooth sauce without noticeable chunks. If you have a food processor, you can use it for the garlic and herbs, but pulse carefully to avoid over-processing. For the best flavor, use a sharp knife and chop the herbs by hand, as this allows you to control the consistency and avoid bruising the leaves.
In a medium-sized bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, and sea salt. Taste the mixture at this stage and adjust the seasoning as needed. Some prefer a spicier chimichurri, so feel free to add more red pepper flakes. Similarly, if you prefer a less intense garlic flavor, reduce the amount accordingly.
Next, slowly whisk in the extra virgin olive oil. Start with a little oil and gradually add more while whisking continuously. This emulsifies the oil with the herbs and creates a smooth, well-incorporated sauce. If you add the oil all at once, the mixture may separate. The quality of your olive oil will significantly impact the final flavor of the chimichurri. Choose a high-quality extra virgin olive oil with a fruity aroma and robust flavor.
Finally, stir in the red wine vinegar. This adds a crucial layer of brightness and acidity that balances the richness of the olive oil and the herbaceousness of the herbs. Taste the chimichurri one last time and adjust the seasoning – you might need a touch more salt, vinegar, or red pepper flakes to achieve your desired flavor profile.
Storage: Your chimichurri is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to a week. The flavors will deepen over time, but the color might dull slightly. Avoid storing it in direct sunlight, as this can degrade the quality of the olive oil and affect the overall flavor of the sauce.
Storage Instructions
Proper storage is crucial for maintaining the vibrant flavor and freshness of your Easy Argentine Chimichurri. This flavorful sauce, packed with fresh herbs, will last longer and taste its best if stored correctly. Following these instructions will ensure you enjoy your chimichurri for several days.
For short-term storage (up to 3 days): Store your chimichurri in an airtight container in the refrigerator. A glass container with a tight-fitting lid is ideal. Ensure the chimichurri is completely cooled before placing it in the refrigerator to prevent condensation and the growth of unwanted bacteria. Avoid using metal containers, as they can react with the ingredients and affect the flavor and color of the sauce. Approximately 1 cup of chimichurri will comfortably fit in a standard-sized mason jar.
Extending the shelf life (up to a week): While chimichurri is best enjoyed fresh, you can extend its shelf life slightly by using a high-quality airtight container and ensuring it’s properly sealed. Minimize air exposure as much as possible. If you notice any signs of spoilage, such as mold, discoloration, or an off-putting odor, discard the chimichurri immediately. Even with proper storage, the fresh herbs will begin to lose their vibrancy after a few days. The flavors will still be enjoyable, but the intensity may diminish.
Freezing chimichurri: For longer storage, freezing is a viable option. However, the texture may change slightly upon thawing. To freeze, portion your chimichurri into ice cube trays or small freezer-safe bags. This makes it easy to thaw small amounts as needed. Each ice cube tray compartment or small bag should contain approximately 1-2 tablespoons of chimichurri. Freeze in a single layer for faster freezing and easier separation. Once the chimichurri is frozen solid, transfer the cubes or bags to a larger, airtight freezer bag to prevent freezer burn. Properly labeled freezer bags with the date should be used for easy identification and efficient usage.
Thawing frozen chimichurri: To thaw, transfer the desired amount of frozen chimichurri to the refrigerator overnight. Alternatively, you can thaw it quickly at room temperature, but ensure you use it within a few hours. Never refreeze thawed chimichurri. The texture and flavor will be significantly compromised upon refreezing.
Important Considerations: Remember that the freshness of your ingredients directly impacts the shelf life of your chimichurri. Use high-quality, fresh herbs and other ingredients for the best results and longest shelf life. Inspect your chimichurri regularly for any signs of spoilage before using it. When in doubt, throw it out. Food safety is paramount.
By following these storage guidelines, you can enjoy your homemade Easy Argentine Chimichurri for several days, maximizing its delicious flavor and vibrant color.
Serving Suggestions (with what to serve it)
Easy Argentine Chimichurri is incredibly versatile and elevates a wide range of dishes. Its bright, herbaceous flavor profile cuts through richness and adds a vibrant zing to any meal. To truly appreciate its potential, consider these serving suggestions, tailored to maximize its deliciousness.
Grilled Meats: Chimichurri is a classic pairing with grilled meats. A generous 2-3 tablespoons per serving is ideal. Think grilled steak (sirloin, ribeye, or flank steak all work brilliantly), chorizo, chicken breasts, or even lamb chops. For a truly authentic experience, try it with asado, the traditional Argentine barbecue. Let the meat rest for a few minutes after grilling before slicing and generously coating it with chimichurri. The residual heat will gently warm the sauce and meld the flavors beautifully.
Seafood: Don’t limit yourself to red meat! Chimichurri’s fresh herbs and bright acidity are also fantastic with grilled or pan-seared seafood. Grilled salmon fillets (about 1.5-2 tablespoons per fillet) or swordfish steaks benefit greatly from the sauce’s vibrant character. The chimichurri’s herbaceousness complements the richness of the fish, creating a balanced and exciting flavor combination. Even simpler preparations like grilled shrimp or scallops will be elevated by a drizzle of this flavorful condiment.
Vegetables: Chimichurri is not just for meat and seafood; it adds a delicious twist to grilled or roasted vegetables. Toss 1-2 tablespoons of chimichurri over grilled asparagus, zucchini, bell peppers, or eggplant after cooking. The sauce adds a burst of flavor and color, making even the simplest vegetable side dish memorable. Consider also using it as a marinade for vegetables before grilling for an even deeper infusion of flavor.
Sandwiches and Wraps: Take your sandwiches to the next level with chimichurri! Spread a thin layer (about 1 tablespoon) on your favorite bread or wrap, adding grilled chicken or steak, and your choice of toppings. Steak and chimichurri sandwiches are particularly satisfying, offering a combination of savory and zesty flavors in a convenient package. The sauce adds a delightful moistness and tang to otherwise dry fillings.
Other Uses: Pasta is another unexpected but delightful partner for chimichurri. Toss it with your favorite cooked pasta (about 2-3 tablespoons per serving) for a vibrant and flavorful pasta dish. You can also use chimichurri as a pizza topping for a unique and herbaceous twist, or as a dip with tortilla chips or crusty bread. Its versatility makes it a truly remarkable addition to any meal.
Important Note: While chimichurri is delicious, it’s best served fresh. For optimal flavor, prepare it just before serving, or store it in an airtight container in the refrigerator for no more than 3-4 days. The vibrant green color might fade slightly over time, but the flavor will largely remain intact.
Recommendations for Easy Argentine Chimichurri
This Easy Argentine Chimichurri recipe is incredibly versatile and can elevate a wide range of dishes. To truly maximize its flavor and freshness, consider these recommendations:
Serving Suggestions: The most classic way to enjoy chimichurri is as a condiment for grilled meats, particularly beef. Think grilled steaks, skirt steak (flank steak), or even grilled chicken. Generously spoon it over the cooked meat right after it comes off the grill, allowing the heat to slightly wilt the herbs and meld the flavors. It’s also fantastic with roasted vegetables, especially those with a slightly charred exterior. Try it with grilled asparagus, zucchini, or bell peppers. Beyond grilling, chimichurri adds a vibrant punch to sandwiches, wraps, and even tacos. Consider using it as a marinade for your meat before grilling for an even more intense flavor. A dollop on top of a baked potato is also a delicious option.
Storage Conditions: For optimal freshness and flavor, store your chimichurri in an airtight container in the refrigerator. It will keep for approximately 5-7 days. However, the longer it sits, the more the herbs will wilt and the color will fade. To extend its shelf life slightly, consider storing it in a smaller container to minimize air exposure. Avoid freezing chimichurri, as this can significantly affect the texture and flavor of the herbs.
Complementary Dishes: The bold, herbaceous flavor of chimichurri pairs beautifully with a wide variety of dishes. Consider serving it alongside classic Argentine fare like empanadas, arepas, or milanesa. It also complements Mediterranean-inspired dishes, such as grilled lamb, falafel, or hummus. If you are looking for a complete meal, serve your chimichurri-marinated grilled meats with a side of simple quinoa or a vibrant salad with a light vinaigrette. The contrasting textures and flavors create a truly satisfying culinary experience.
Nutritional Information (per 2 tablespoons): Please note that this is an approximation and may vary depending on the specific ingredients used.
Calories: Approximately 40-50 calories
Fat: Approximately 3-4 grams
Protein: Approximately 1-2 grams
Carbohydrates: Approximately 2-3 grams
Fiber: Approximately 1 gram
Sodium: The sodium content will vary greatly depending on the amount of salt added. It’s recommended to adjust salt to taste.
Important Note: The nutritional information provided is a general estimate. For precise nutritional data, please utilize a nutrition calculator and input the exact quantities of each ingredient used in your specific recipe.
Customization: Feel free to experiment with different herbs and spices to customize your chimichurri to your liking. Adding a touch of red pepper flakes can add a nice kick, while a squeeze of lemon juice can brighten the flavors. Don’t be afraid to get creative and discover your perfect chimichurri blend!
