It’s asado time
Think of chimichurri as the ultimate Argentinian sauce for grilled meats, known down-south as asados. And know that this chimichurri recipe is the real deal. Trust us, Argentinian chimichurri is one sauce you will want in your grilling repertoire this summer.
You can either use chimichurri as the ultimate marinade for meats (and hey, even fish and poultry). Or (and) you can also serve it up as a killer sauce for your grilled meats. Double win here.
Oh and don’t tell the Argentinians, but you can switch up the spices to accommodate your meat. Cooking fish? Think parsley and mint. You can even add fresh cilantro, which is definitely not Argentinian- so shhhhhh! You catch the drift.
Argentinian chimichurri is traditionally made with all fresh spices. Think parsley, oregano and thyme. And it really does make a difference.
However, if you don’t have fresh oregano and thyme handy- don’t sweat it. Substitute for dry spices.
In terms of the olive oil, you will want to use a good one. You don’t have to majorly splurge, but think salad-dressing-good.
And let it reeest
Keep your chimichurri simple, and make sure you let it reeeeest. You need to allow the flavors to meld into perfection for real Argentinian chimichurri. So let it rest for at least an hour before using, or refrigerate in an airtight container for up to three days.
Traditional Argentinian Chimichurri
- 20 g flat-leaf parsley very finely minced
- 1 tablespoon fresh oregano very finely minced
- 1 teaspoon fresh thyme leaves only
- 1/4 teaspoon ground cumin
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic ran through a press
- 1/2 chili seeded and very finely minced
- zest of half a lemon
- juice of half a lemon
- pinch cane sugar
- kosher salt to taste
- freshly ground pepper to taste
- In a small bowl, thoroughly mix together all the ingredients. Cover and let rest at room temperature for at least an hour, to allow the flavors to meld.
- Refrigerate in an airtight container for up to three days.