Chimichurri recipe

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Rating:

3/ 5 stars 6 Votes
  • Cuisine: Argentinian

According to oral tradition, this word derives from the English land owners who, when enjoying the beautifully barbecue prepared by
 gauchos (cattle station workers), they said "give me the curry"
("givmidecurri") which ended up been Chimichurri.  The sauce is said to have been invented by an Irishman named Jimmy McCurry 

Ingredients

Garlic, chopped
Parsley finely chopped
Oregano
Cumin
Chilli
Basil
Olive oil
Lemon Juice
Salt & pepper
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Preparation

Finely chop the garlic, parsley, oregano and basil, then mix with oil,
lemon juice, a bit of salt (not much, because the meat and chorizos
should be salted), ground cumin, black pepper and vinegar.
Let it marinate for a few days (the longer the better).

Experiment with the quantity of the ingredients until you are satisfied with the taste. 
 

If you enjoyed this Chimichurri recipe then browse more Argentinian recipes, sauce and dressing recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
04 Nov 2010 02:21 AEST
foodfight
miami 4220
what the
Who gave this Rooster a knife.Blood running cold just watching.Love the recipe though...
Agree(2 people agree)
Disagree(2 people disagree)
09 Jul 2010 10:16 AEST
Ricardo
Stonnington
Chimichurri
I beg to differ with Diego's comment Most definitely there are many ways to make the chimichurri the above is just one although not very popular. Chimichurri is also known as gremolata or salsa verde or adobo. Basically is a combination of few or many herbs and spices predominantly parsley or oregano and garlic as base with salmuera or salamoia, vinegar,oil to emulsify.
Agree(8 people agree)
Disagree(20 people disagree)
02 Jul 2010 07:52 AEST
Diego
I thoroughly enjoyed your program last night, especially as it portrayed some of our most traditional meals - certainly made my mouth water. One thing I like to point out, and I think it may confuse some non-Argentine viewers. Cumin is definitely not one of the ingredients to the chimichurri. And chillis are optional. My chimichurri consists only of fresh parsley, garlic, olive oil, salt and lemon juice. To ensure maximum taste, I leave it in the fridge for about 2 days before an asado.
Agree(37 people agree)
Disagree(9 people disagree)

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