Chimichurri sauce: the perfect touch for your barbecues and barbecues.
In Argentina, there is no asado without chimichurri, and no wonder! This delicious and versatile sauce not only enhances the flavor of meats, fish and vegetables, but also adds a touch of freshness and spiciness that makes it irresistible. Renowned all over the world, it is the true queen of barbecues in South America. Today we have prepared the original version, whose main ingredient is parsley, but there are also variants that include other fresh aromatic herbs such as cilantro, basil and chives. Here is the step-by-step.
Ingredients
Materials
- Chopping board
- Knife
- Bowl
You may like
Marinated courgettes, the perfect vegetable carpaccio for summer!
Preparation
Wash and finely chop the parsley.
Crush the garlic and finely chop the cayenne bell pepper. Place in a bowl with the dried oregano.
Then add the chopped fresh parsley, salt, pepper and paprika.
Now, add the liquids: olive oil and wine vinegar (or lime juice). Mix well until all the ingredients are well integrated and let the sauce rest for at least 30 minutes before serving.
And that's it! Enjoy this delicious chimichurri sauce, perfect to accompany meats, fish or vegetables.
Observations
How long can chimichurri sauce be kept?
Chimichurri sauce can be kept in the refrigerator in an airtight container for about 5 days.
What can I serve with chimichurri sauce?
This sauce is ideal to accompany grilled meats, chicken, fish and vegetables. You can also use it as a salad dressing or marinade.
Can I make chimichurri sauce in advance?
Yes, in fact, it is advisable to make it in advance so that the flavors integrate better. You can prepare it the day before and store it in the refrigerator.
Can I use other ingredients to make chimichurri sauce?
Yes, you can experiment with other ingredients to customize your chimichurri sauce. Some common variations include adding onion, cilantro, thyme, basil, chives or even honey.
