This sauce, which can be made in just 5 minutes, goes perfectly with all barbecue meats and fish.
The sunny days are finally arriving, and with them, the unmissable summer event that will delight grilling fans: the barbecue! Beef ribs, entrecôtes, merguez, chipolatas, chicken, lamb skewers, pork loins, salmon, tuna, sea bream, sea bass, sardines… you will have the choice in terms of grilled meats, which will be essential to accompany with a nice marinade. Among the usual sauces, we find mayonnaise, béarnaise, tartar sauce, barbecue sauce or even Andalusian. What if we left aside these conventional condiments for a sauce more appropriate for grilling, worthy of the best South American grills, a region where barbecue has been elevated to the level of art?
It is a green sauce, a mixture of herbs and spices with a bold aroma, which originated in South America, more precisely in Argentina and Uruguay. The gauchos, these herd guardians of the pampas, prepared it to accompany their grilled meats during their long journeys on horseback. Few ingredients are needed to prepare it: a combination of parsley, garlic, chili pepper, dried oregano, olive oil and red wine vinegar. If this sauce is usually made using a mortar or pestle, grinding in a food processor or finely cutting the ingredients by hand will do the trick. Ready to try chimichurri sauce? Follow the recipe steps below.
- Wash a bunch of fresh parsley and keep only the leaves. Peel 4 cloves of garlic and remove the seeds from a small red pepper.
- Finely chop the parsley, garlic and red pepper using a knife or blend in a food processor and place everything in a bowl. Add a teaspoon of dried oregano, 3 tablespoons of red wine vinegar and 4 tablespoons of extra virgin olive oil. Mix everything until you obtain a homogeneous sauce.
- Season with salt and ground black pepper. Taste as you go to adjust if necessary.
- It’s finish ! Leave to rest for at least 30 minutes before use.
There is no doubt that chimichurri sauce will offer a touch of freshness, an explosion of flavors and a touch of acidity to your grilled meat or fish bites. This sauce can be kept in the refrigerator for several days, which is practical for your improvised barbecues, and can also accompany your vegetarian dishes, like grilled vegetables or sautéed mushrooms. Enjoy your food !