Chimichurri sauce
- Jennifer Joyce
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Serves 8
Easy
Prep: 10 mins
A star rating of 4.3 out of 5.25 ratingsRate
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Try our easy chimichurri recipe. This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods, too
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
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Jennifer's tips for making the perfect chimichurri sauce:
- If you’re making this ahead, I recommend using it within three days to enjoy the herbs at their freshest. After that, the vinegar can start to dull the flavour and colour.
- For a bit of extra zing, I sometimes add a squeeze of fresh lemon juice or a pinch of dried oregano to the mix. It’s also delicious spooned over oily fish like salmon, or drizzled on grilled vegetables.
- Leftover chimichurri can be frozen in an ice cube tray or small plastic bags for up to three months. Just defrost at room temperature and give it a good stir before serving. The sauce may appear slightly odd after being frozen as the oil will go cloudy, but as long as it’s defrosted slowly at room temperature, it will return (almost) to its former glory.
Ingredients
Nutrition
Units:
MetricUS
-
small bunch of coriander
finely chopped
-
small bunch of flat-leaf parsley
chopped
-
2 garlic cloves
very finely chopped
-
1 small sweet onion
finely diced
-
1 green chilli
(or red chilli), deseeded and finely chopped
-
5 tbsp extra virgin olive oil
-
2 tbsp red wine vinegar
(or white, if you prefer)
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Nutrition: per serving
-
kcal70
-
fat7g
-
saturates1g
-
carbs1g
-
sugars0.6g
low
-
fibre1g
-
protein0.4g
-
salt0.01g
low
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Method
-
step 1
Put the chopped herbs, garlic, onion and chilli in a bowl.
-
step 2
Stir in the oil and vinegar along with a pinch of salt.
What is chimichurri?
Chimichurri is a popular uncooked green or red sauce that originated in Argentina and Uruguay. It is often used as a marinade for steaks and other grilled meats, as well as a cooking ingredient and table condiment. It has a sharp effect on its counterparts, adding a zing to anything charred on a barbecue, from crusty skinned whole fish and juicy steaks, to sweet roasted peppers.
What is chimichurri made of?
The ingredients for chimichurri sauce may typically include chopped parsley and/or coriander, garlic, onion, olive oil, red or white wine vinegar and chilli.
Red or white wine vinegar?
You can use either red or white wine vinegar to add the acidity to chimichurri. Red wine vinegar lends itself better to red meat in the same way you might pair it with red wine. Red wine vinegar also makes the chopped onions look pretty by staining them a delicate shade of pink.
How to serve chimichurri
Chimichurri works well with anything barbecued, especially red meat and steak. Try our classic chimichurri steak, or serve it as a relish on a steak sandwich. With its high levels of acidity, it's also a great partner to oily fish such as salmon or trout, which need a bit of a bite to cut through their oily flesh. The most important thing to remember is that it's a condiment, not a marinade; it doesn’t respond well to being cooked. It works as a salad dressing, too, especially on fresh sliced tomatoes, as in this black bean chimichurri salad.
Jennifer Joyce
Jennifer creates recipes, food styling and photography for leading publications including The Guardian, BBC Good Food, Waitrose and Olive, as well as brands such as M&S and Lee Kum Kee. Inspired by her travels and a love of bold, vibrant flavours, Jennifer is the author of 12 cookbooks and also teaches at Leiths School of Food and Wine. See more recipes by Jennifer
Recipe from Good Food magazine, June 2014
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A star rating of 4.3 out of 5.25 ratings
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