Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. For chefs, this Argentinean export falls into that magical category of sauces that literally go with everything.This herby, garlicky, tangy, spicy and very green condiment is great on all kinds of grilled meats, which according to my sources deep within the Argentinean food history subculture was its original use. Besides slathered all over a thick steak, chimichurri is equally wonderful on poultry, seafood, vegetables, or just a piece of crusty bread.
How chimichurri sauce came to be named is such a fascinating story, I really hope it's true. As the legend goes, an Irishman named Jimmy McCurry (for some reason fighting alongside the Argentinean independence movement in the early 1800's) is credited with introducing this sauce to the local population.
Over the years the name became corrupted, and Jimmy McCurry sauce became chimichurri sauce. Makes perfect sense. I can only hope one day someone will read about me in a Wikipedia entry while researching the origins of "Jonemitzawa Sauce."
By the way, this is my version of chimichurri sauce, which may or may not be authentic. Either way, enjoy!
Ingredients:
1/2 cup mild olive oil
3 tablespoons white wine vinegar, or to taste
1 large bunch Italian parsley
1/2 cup packed freshly picked cilantro leaves
1/4 cup packed freshly picked oregano leaves
4-6 cloves garlic, sliced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cumin
1/2 teaspoon salt, or to taste
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26 comments:
Love it! Great job with all of your videos Chef John. Informative, entertaining, and immediately applicable. Consider me a big fan. Yeah... Chimichurri is on the short list of great condiments for sure. Grilled Skirt Steak & Chimichurri are a match as perfect as bread & butter!
Dear Chef John,
THanks for this! So could you tell us what the difference is between this and a pesto??
Thanks a bunch!
lc
same idea, just some different ingredients...and no cheese...and no pine nuts...etc
Nice Sauce! You've changed me into such a new 'chef-like' home cooker. Thank you!
Noticed (and searched) you have never done a lobster recipe--not a fan of the bugs?
Chef John, I have been meaning to ask you this, and this recipe reminded me. One of my favorite toppings for grilled wild salmon is Avocado Butter, the recipe is from Alton Brown, saw it on Good Eats. Unbelievable. Wondered if you have ever tried it, and would love to see you give it your own spin.
Chef John, I have been meaning to ask you this, and this recipe reminded me. One of my favorite toppings for grilled wild salmon is Avocado Butter, the recipe is from Alton Brown, saw it on Good Eats. Unbelievable. Wondered if you have ever tried it, and would love to see you give it your own spin. It just seems like something you would make.
I plan on trying the Chimichurri on my next round of Salmon...
LOL... HAhahah! Beautiful teeth! Funny with the greenery!
love it! but i'm a starving artist
you guys are a cute couple!
Hey Chef we call this Chutney in India!!! Minus the parsley and vinegar all other ingredients are the same. Instead of the vinegar i add a teaspoon of fresh tamarind and a handful of fresh coconut and yummy!!! Best on buttered bread. Goes well with grilled beef and chicken sandwich.
seems like this would be easier with a stick blender
seems like this would be easier with a stick blender
Hello Chef John!
Could I request a Morroccan Mint Tea tutorial?
Thanks!
cm from Canada
This looks awesome; I can't wait to try it on some tri-tip. Would you recommend using a food processor in lieu of a blender?
What is an Italian parsley?
It's the flatleaf parsley, not the curly parsley.
yes that will work!
Morroccan Mint Tea tutorial? That's pretty randon. :-) Never had or made it.
Another great video recipe, Chef John!
I don't imagine Jimmy McCurry would have had access to a lot of food processors or blenders back in the early 1800s, does that mean that the "purist" way of creating this recipe is to use a mortar and pestle, or do you suppose repeated chopping is more likely?
yes, both work, but a super fine mincing with a knife, then adding the oil and vinegar is the best method, I think.
Yes Chef John! you must try it! they make it very sweet so that its like a dessert and specific "gunpowder" tea and raw mint is used..I just don't know how to infuse the mint flavor into the tea best. And is peppermint the best mint for teas?
Anyways its delicious when made properly.
Thanks!
cm
what a fantastic and versatile sauce! how long does it keep for? the batch i made wasn't around long enough for me to find out. i found some wonderful pepper this year during my travels through asia. i used both the red and black pepper from Kampot, Cambodia. their unique and disti9nctive flavours work so well in this sauce.
http://distribution.farmlink-cambodia.com/kadode-products.html
oh, you're married already :( too bad for me... (hahahah kiding)
Chimichurri .. never have had this sauce , but it has all the flavors I love .. for sure on my "to do" list. Thanks!
The name comes from englishmen asking for sauce (os curry). "give me curry" was then corrupted into Chimichurri. that's the story I was told here in Argentina.
Delicious! Just had some with steak fajitas and asparagus. Thanks for the great recipe!
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