Chimichurri is a delicious sauce that is indispensable in South American countries like Argentina and Uruguay when serving grilled meat dishes. Chimichurri can even be used as a marinade, but traditionally it is served over meat when it has just come out of the oven or off the grill.
Etymology and Cultural History
If you happen to be curious about the meaning of the word 'chimichurri', I can share here that it is borrowed from the Basque word tximitxurri, which roughly translates to 'A mix of different things in random order'. Many Basque people emigrated to Argentina and Uruguay in the 19th century. Among them, for example, were the ancestors of our Queen Máxima Zorreguieta. This migration had various causes, including economic crises, social pressure, political instability, and actively organized recruitment, while Argentina simultaneously stimulated immigration and guaranteed work. That combination made Argentina a (hoped-for) land of endless possibilities.
Flavor Profile
What chimichurri reminds one of most, however, is Italian pesto. As is always the case with these kinds of sauces, there is no definitive recipe because every family makes chimichurri in their own way. The herbs used create a fresh, sour, savory, and mildly spicy flavor that successfully cuts through the rich flavor of beef.
Ingredients
- 2 to 3 chili peppers of choice
- 10 cloves of garlic
- 2 handfuls of parsley
- 1 handful of cilantro
- 4 teaspoons of oregano
- 2 red onions
- Extra virgin olive oil
- Salt
Preparation
Finely chop all the ingredients and add enough extra virgin olive oil to obtain a smooth sauce. Add salt to taste if desired.
Note
The texture of Chimichurri comes from the coarsely chopped ingredients and is never pureed. That is essential for the flavor and the mouthfeel.
