Chimichurri is an uncooked sauce that is used as a cooking ingredient as well as a table condiment for grilled meat. The sauce is available in green (chimichurri verde) and red (chimichurri rojo) varieties in Argentina and Uruguay cuisines. It’s made with finely chopped parsley, garlic, olive oil, oregano, and red wine vinegar.
Chimichurri, which originated in Argentina, is typically made of finely chopped parsley, minced garlic, oregano, and white vinegar – though regional variations exist, with Uruguay adding red pepper flakes for a kick. The origin of the name is unknown. Many linguists believe the name chimichurri is derived from the Basque word tximitxurri, pronounced chee-mee-CHOO-ree & stumblingly translated as ‘a mix of several things in no particular order.’
Another story has it that the name is derived from ‘Jimmy’s curry,’ Jimmy being an Englishman who fought for Argentine independence. Because his name was difficult for Argentines to pronounce, it was shortened to chimichurri.
An Argentine food critic, Miguel Brasco, believes the term was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their meals and spoke in a mix of English and Spanish.
Staffan Terje, the chef at Perbacco, believes that chimichurri is the same as Sicily’s salmoriglio sauce, which is typically served with seafood.
According to food historians, gauchos invented chimichurri to flavour meat cooked over open fires. If this is the case, the gauchos most likely used dried herbs because fresh herbs would spoil.
CAARA offers Chimichurri which is gluten free, dairy free and vegetarian. CAARA’S Chimichurri can be used over a cold pasta salad, drizzled over a sunny side up fried egg, mixed with mayo as a sandwich spread, tossed into roasted potatoes or simply paired with a great piece of steak.
Chimichurri is not a Pesto :
Chimichurri is not an Argentine basil pesto style. Some may appear similar, but they each have their own distinct flavour. Basil, olive oil, garlic, nuts, and cheese are all ingredients in pesto. Chimichurri is made up of oil, water, vinegar, parsley, and various herbs and vegetables, as well as other spices. Pesto is linked to pasta. Chimichurri pairs well with grilled meats.
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- Red chili
- Sherry Vinegar
The recipe takes only five minutes to prepare and requires no cooking at all. However, to finely chop the parsley and garlic using a food processor is better.
- Start by combining everything except the extra virgin olive oil in the bowl of a food processor. Process until finely minced. Take care not to over-process or over-blend the mixture. This will produce a thick paste instead of finely minced fresh herbs and aromatics.
- Combine the mixture with the olive oil in a medium mixing bowl. To combine, gently mix everything together. Allow it to rest for 15 minutes or so before seasoning with additional sea salt to taste if you have time.
It’s best to serve at room temperature. The shelf life of the Chimichurri Sauce is 5 days. The Chimichurri Sauce must be refrigerated all the time.
If you don’t have a food processor, you can still make this sauce without using any electronics. Just chop everything into extremely small pieces and combine with the olive oil.
How to Use The CAARA Chimichurri Sauce in Different ways:
CAARA’s Chimichurri Sauce can be used in various dishes such as:
Roasted Potatoes With Chimichurri:
This recipe for chimichurri roasted potatoes couldn’t be easier. Simply toss some potato wedges with chimichurri sauce and bake them. In no time, you’ll have delicious roasted potatoes. They are an excellent accompaniment to grilled meat or seafood. To add flavour, at the table, dip the wedges into chimichurri sauce or homemade chimichurri dip.
Garlic Bread with Chimichurri:
Because chimichurri sauce contains a lot of garlic, it’s a quick and easy topping for garlic bread. This tasty side dish will add a lot of garlicky flavour to any meal. If you have leftover chimichurri garlic bread, use it to make a sandwich or panini, or cut it up and toast for croutons.
Chimichurri Cream Dip:
This creamy chimichurri dip has a strong garlic flavour and goes well with vegetables, chips, or sandwiches. This dip is a great way to use up any leftover chimichurri sauce.
Try these chicken breasts seasoned with chimichurri sauce and baked in puff pastry for an elegant dinner option. Chimichurri chicken en croute is an unusual combination that is sure to please and sophisticated enough for a dinner party.
Potato Salad using Chimichurri :
Chimichurri sauce elevates ordinary potato salad to the status of ideal side dish for grilled foods. This is a simple, make-ahead chimichurri potato salad that will go well with any summer barbecue or outdoor party.
Frequently asked Questions regarding Chimichurri :
1)Is chimichurri hot?
-Green chimichurri is not typically considered spicy. Add a hot red chilli, red chilli flakes, or a dash of cayenne powder to make it spicy. Simply leave out the spicy foods if you are sensitive to them.
2) Is chimichurri keto-friendly?
3) Is it possible to make chimichurri ahead of time?
-Yes. If you make the chimichurri ahead of time, keep it in an airtight container with a thin layer of oil on top. Some say it tastes best the day it’s made, while others say it’s better the next day after the flavours have had time to blend.
The best after it has sat for about 30 minutes. A night in the refrigerator doesn’t make much of a difference, except that the parsley tastes a little less fresh (probably because it has).
Chimichurri loses even more freshness on days three and four, owing largely to the parsley, so eating it within 1-3 days is good.
4) Is chimichurri good for you?
-Despite the fact that it contains healthy ingredients such as parsley and garlic, the base is olive oil. All oil, regardless of source, is extremely high in energy (i.e., high in calories), so it’s best to consume in moderation, foodie
That being said, CAARA’s delectable chimichurri recipe is naturally low in carbs, sugar-free, and suitable for the following diets: Keto, gluten-free, paleo, whole30, and dairy-free foodie.
5) Any Chimichurri serving suggestions?
-Chimichurri is a traditional Argentinian condiment that is best served with steak or grilled meats. Chimichurri sauce is a favourite topping or marinade for all types of steak. But wait, there’s more vegetarian. Chicken, shrimp, and fish all enjoy a drizzle or spoonful of this classic recipe!
It is ideal for grilling, roasting, and dipping. Try it out with skewers of grilled vegetables, Salads, Pasta, SOUP! Eggs on Pizza and finally with Rice!
6) Can chimichurri be freezed?
-Some have frozen leftover chimichurri sauce in ice cube trays. If you are trying it, make sure to transfer the frozen cubes to a zip lock bag once they’re frozen and consume within 1-2 months. Before using, thaw the desired number of cubes in the refrigerator – do not microwave.
There are numerous creative and interesting ways to serve this delectable and flavorful sauce. Simply go wild! Alternatively, keep it simple with the Grilled lamb chops with CAARA’s chimichurri. CAARA offers Chimichurri which is gluten free, dairy free and vegetarian.