Argentinian Vegetable Sauce (Chimichurri)
Fasting Recipes Grilling Recipes South American Low Calorie Recipes Vegetables Sauces and Salsa
For me this sauce is the discovery of the year - it's something extraordinary even though the basic ingredients are common, nothing spectacular at first glance. The secret is macerating the vegetables for 2-3 days before consuming. The vegetable flavors blend, transform and we get a very versatile sauce. And the name is so cute! 😊
I discovered it by accident, during our winter mini-vacation when I ate at an Argentinian restaurant, also by accident of course... because I didn't know it was Argentinian and after we found out we wanted to leave because I didn't know their cuisine, except for dulce de leche... in the end we stayed, I don't know why... so we wouldn't have to look for something else, we were probably very hungry, but I don't regret a single second, not even the exorbitant bill. That meal was an extraordinary cooking lesson.
And now let me tell you about this sauce. It was created by an Irishman, Jimmy McCurry, who advocated for Argentina's independence. But his name was hard to pronounce by locals and he came to be called Chimichurri, and in his honor that's how the sauce kept its name.
Originally the sauce was made only from parsley, garlic and oil but over time it evolved and different versions spread throughout South America, not just in Argentina. Now every Argentinian family has their own version of Chimichurri - you can omit certain ingredients or increase their quantities according to your taste, which you can also do starting from my recipe. What must not be missing, however, is oil, garlic and at least one herb (parsley or oregano are the most used). Otherwise you can make any combinations you want.
Uses for the sauce:
- sauce alongside any roasted meat or grilled meat (pork, beef, chicken, fish - especially fatty fish)
- Dressing for salads, especially the aromatic oil that remains in the jar is good for this.
- Marinade for any type of meat.
It's recommended to consume the sauce within 1 week of preparation. Although it lasts longer without spoiling, some flavors will become more pronounced and the sauce will acquire an unpleasant taste.
Ingredients
1 small onion
1 red bell pepper
1 tomato
2 cloves garlic
8 sprigs parsley
2 bay leaves
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon pepper
1/2 teaspoon salt
chili flakes to taste (can be omitted)
juice from 1/2 lemon
120ml oil (olive if possible)
80ml warm water
How to prepare argentinian vegetable sauce (chimichurri)
- Finely chop the onion, pepper, garlic and parsley.
* you can chop them in a food processor - Hold the tomato in boiling water for 30 seconds and peel it. Cut it in half and remove the seedy part. Finely chop the flesh.
* all vegetables can also be processed in a blender to get a paste, but I personally preferred the version with hand-chopped vegetables, plus it also looks nicer - Put all the vegetables in a jar.
- In a coffee grinder, grind the rest of the seasonings (up to the lemon juice). Add them over the vegetables in the jar and add the warm water too. Put the lid on the jar and shake well. Leave at room temperature for 30 minutes.
- Then add the lemon juice and oil to the jar and shake a few more times until the sauce is homogenized.
- Refrigerate for at least 1 day, but preferably for 2-3 days as the flavors blend better. During this time, whenever you open the fridge and remember the sauce, shake the jar.
- Serve at room temperature. Can be consumed within 1 week.
Grind the seasonings
Put the chopped vegetables in a jar
Add the seasoning and water
Add the oil and lemon juice
Argentinian Vegetable Sauce (Chimichurri)
Argentinian Vegetable Sauce (Chimichurri)
