Last Updated on November 13, 2019 by Chef Mireille
Chimichurri is a delicious parsley based sauce popular in Argentina and Uruguay. Although it is traditionally made with parsley, modern versions may be made with cilantro, mint and other herbs.
Similar to pesto, this versatile sauce can be used as a dipping sauce, marinade or condiment. It is mostly paired with barbecued grilled meats in Argentinian cuisine.
Chimichurri is a classic sauce from Argentina that is usually used to accompany grilled meats. Grilling or a la plancha as its known in South America, is very popular and they grill everything from steak and chicken to arepas (cornbread). In fact most Argentinian restaurants here in New York are steakhouses that specialize in a la plancha.
Chimichurri has become quite popular here in America and used to flavor a variety of dishes in continental style restaurants. It can be used as both a marinade and a condiment or even a sandwich spread.
It complemented this Caribbean meal with tutu and salad.
Where to use Chimichurri Sauce
- as a marinade
- as a dipping sauce
- as a sauce with grilled or roasted meat like this Chimichurri Lamb Chops.
Here are some other foods that Chimichurri would compliment.
This no cook sauce is so quick and easy to put together. Keep a jar in the fridge and an easy marinade, dipping sauce, or sandwich addition is always on hand.
The vibrant color also makes you want to dig in. As the saying goes, we eat with our eyes first right!
Classic Chimichurri – Argentinian Pesto Sauce
- In a food processor, combine garlic, onion, red wine vinegar, parsley, oregano, salt, red pepper, black pepper and lemon juice.
- Blend well for a few minutes until well chopped.
- With the processor running, slowly add olive oil until you have a smooth and well combined sauce.