Dizzy Spit Roasts

Chimichurri Recipe: A Taste of South America

Chimichurri steak

Introduction to Chimichurri

If you’re thinking about expanding your sauce repertoire and taking it in a slightly different direction, you could do a lot worse than chimichurri. This is an absolute belter of a sauce. This South American classic is one of those sauces that pairs beautifully with just about anything, especially our rotisserie meats. With a vibrant colour, and fistfuls of fresh herbs sitting comfortably alongside a splash of tangy vinegar and a little heat from some chilli.

Here we’re going to have a look at the background and history of this sauce and bring it bang up to date. We’ll be looking at how you can rustle it up yourself and what it works best with. No matter how much or how little interest you have in cooking, chimichurri ingredients will certainly be making their way onto your next shopping list. Now, let’s talk about how you can put it to work alongside your grilled meats.

History and Origin of Chimichurri Sauce

Historical Background of Chimichurri

Chimichurri as we know it, is usually associated with the cooking styles of Argentina and Uruguay. Both of which have made grilling meat something of a national pastime! They are both also known for their love of bold, punchy flavours.

There is some debate as to the origin of word chimichurri itself. Some say it has origins in the indigenous Guarani language or it was adopted from the Basque settlers. They started arriving in Argentina from 1830 and had a big impact on Argentina and its culture. When they arrived they would make a specific green sauce called ‘Tximitxurri’. Others have also argued that it arrived with Irish and English settlers. However it came to be, it is certainly a well-travelled sauce.

What is not up for debate is how tasty it is. As a result, it was adopted as a staple across much South American cuisine, in particular when served with their beloved grilled meats! References to the cowboys of Argentina being particularly fond of it and using it in preparation of their famous asado/BBQ are plentiful.

Cultural Significance of Chimichurri

As is the way with much South American food, chimichurri is not just another tasty sauce; it is ingrained in the culinary culture. Beef is most associated with both Argentina and Uruguay, so this is the traditional combination, but it also pairs beautifully with chicken, pork, and fish. And we like it on roasted vegetables too. Some little roasted potatoes with chimichurri drizzled on the top are pretty close to perfection and let’s not get started on how well it works with corn on the cob.

Argentina is the 4th largest global producer of beef, with its vast grasslands providing the perfect environment for beef rearing. You will almost always find it on offer at family celebrations, socials, events, and festivals. Where there is asado, there will be chimichurri!

As with any festive occasion across the planet, the food and in this case the asado and chimichurri play a huge role in bringing people together. It is also a testament to the region’s emphasis on the sharing of good food and good company. The sauce is simplicity itself and the bold flavours say a lot about the spirit of South American cuisine: straightforward yet deeply satisfying.

Chimichurri Main Ingredients and Variations

Classic Chimichurri Ingredients

The beauty of chimichurri, like many other sauces in this family, lies in its simplicity. The classic recipe includes:

  • Parsley: Fresh parsley is the base. Do not use dried parsley if you can avoid it. The jury is out as to whether flat or curly parsley is best. We find that curly lasts longer once you’ve added the wet ingredients. So, if you’re having an all-day bonanza, you know what to do.
  • Garlic: This hero needs no introduction. Minced cloves provide that unmistakable kick that works so well with grilled meats. Fresh is better as the jarred stuff has some additives that can take the flavour too far over to Asian cuisine.
  • Olive Oil: A generous amount of good olive oil brings it all together. It needn’t be the fancy stuff. You’re going to want to make a decent quantity of this sauce, so let’s not break the bank!
  • Vinegar: Red or white wine vinegar provides acidity and balance. Cider vinegar is fine too, we don’t recommend malt vinegar. Too strong a flavour can wipe out some of the delicate undertones from the herbs.
  • Red Chili Flakes: These add heat, which can be adjusted to taste.
  • Salt: Sea salt, as always, to enhance and unite the flavours.

Optional ingredients include fresh oregano, fresh coriander/cilantro, and lemon juice. Each adds a unique twist whilst also staying true to the nature of the recipe.

Regional Variations of Chimichurri

Due to chimichurri’s versatility, there are, of course, some regional variations. In Argentina, for example, the sauce often uses oregano alongside the parsley and might even get a splash of red wine. In Uruguay, they often serve a milder version that has less garlic and less chilli.

Some modern adaptations have introduced other ingredients that borrow from other cultures like cilantro/coriander and lime juice. We’re looking at you, Mexico! These twists keep the tradition of chimichurri alive while allowing for creative expression. And also for expression of what is available near you.

The point is, you don’t have to be super strict to still have the bones of a good chimichurri, you can change it up. Whether you stick to the classic recipe or experiment with new flavours, the essence of chimichurri remains the same: a vibrant, herby, zingy sauce that elevates any dish.

How to Make Our Quick and Easy Chimichurri Sauce

Step-by-Step Chimichurri Recipe

Making chimichurri sauce is really straightforward and really quick. Here’s a recipe that we like that can get you started:

Ingredients:

  • 3/4 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons dried oregano
  • 2 cloves of garlic, minced
  • 1/2-1 tablespoon of red chili flakes (depending on taste)
  • 1 teaspoon of sea salt
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar

Instructions:

  1. Combine the chopped herbs, garlic, red chili flakes, and sea salt in a medium-sized bowl.
  2. Add the olive oil and red wine vinegar to the mixture and stir until fully combined.
  3. If you have time, let the sauce sit for at least 2 hours or overnight. This allows the flavours to get to know each other and build.

Tips for the Perfect Chimichurri Sauce

  • Choose Fresh Ingredients: Fresh herbs and garlic are key to a flavourful chimichurri. Avoid using dried parsley or garlic powder as they can be too dry and abrasive and lack the colour and volume that you need.
  • Balance Flavors: Obviously you can adjust the levels of garlic, chili, and vinegar to suit your taste. Chimichurri should have a balanced flavour profile with a hint of heat and acidity so definitely taste your finished product, not all ingredients are created equally, especially chilli!
  • Store Properly: You can keep chimichurri in an airtight container in the refrigerator for up to a week, but it is at its best enjoyed fresh. Any leftovers we can heartily recommend on top of some cheese and crackers, if you have any leftovers, that is.

Pairing Chimichurri with Rotisserie Meats

Chimichurri is the perfect companion for charcoal rotisserie meats. With its bright and zesty flavours that cut through the richness of the meat, this creates a wonderful balance. Here are some pairing ideas:

  • As a Condiment: Drizzle chimichurri over freshly sliced rotisserie beef for a burst of flavour. The sauce pairs like a dream with all meats, but it’s particularly well-suited to beef, enhancing its natural taste without overpowering it.
  • Marinade: Use chimichurri as a marinade for your meats before grilling. This not only infuses the meat with flavour but also helps tenderize it.

Health Benefits of Chimichurri Sauce

Nutritional Profile of Chimichurri

Chimichurri sauce is not just delicious; it’s also packed with nutrients. The key ingredients provide a host of vitamins and minerals:

  • Parsley: Rich in vitamins A, C, and K, as well as folate and iron.
  • Garlic: Contains vitamins C and B6, manganese, and selenium.
  • Olive Oil: A good source of healthy monounsaturated fats and vitamin E.
  • Red Chili Flakes: High in vitamins A and C, and capsaicin, which has anti-inflammatory properties.

Health Benefits of Chimichurri

  • Antioxidant Properties: Parsley, cilantro, and garlic are rich in antioxidants, which help combat oxidative stress and support overall health.
  • Anti-inflammatory Effects: Garlic and chili flakes have anti-inflammatory properties that can reduce inflammation in the body.
  • Digestive Health: The herbs and vinegar in chimichurri can aid digestion by stimulating digestive enzymes and promoting a healthy gut.

Conclusion

So, where does that leave us? We really think that chimichurri sauce is a love song to the power of simple ingredients coming together to create something extraordinary. The rich history, cultural significance, and versatile flavour make it a must-try for anyone with an interest in exploring more about South American cuisine.

If you’re planning on drizzling it over your rotisserie meats, or using it as a marinade, or just enjoying it with a chunk of crusty bread dipped into it, chimichurri sauce will add an interesting burst of flavour to your meals that’s a little bit more off the beaten track.

It is by far our favourite condiment on our spit roast catering menu, so why not give it a try? Gather your ingredients, follow the easy recipe we’ve provided, and let the sauce do the talking.

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