Chimichurri Sauce: A Healthy Dressing

Chimichurri sauce is an Argentine classic that’s making its way around the world. It is known for accompanying meat dishes and sausages in both Argentine and Uruguay.

This is a very spicy sauce. It’s typically made with parsley, garlic, chili, oregano, and oil. However, there are many different variations of the basic recipe.

Regardless of how you make it, this sauce is healthy and aromatic, as well as quick and easy to prepare. It makes an excellent side for various meat preparations. The ingredients for this sauce are easy to acquire and you probably already have many of them at home. Since it’s made with oil and vinegar, it stores for a long time in the fridge. Chimichurri sauce is particularly tasty the longer it marinades.

Dishes that pair well with chimichurri sauce

Chimichurri sauce is the ideal accompaniment for roast meats, barbecued meat, grilled sausages, and more. It can also go well with vegetables that have been roasted or steamed. Chimichurri sauce is also an excellent marinade for fish and works well as a salad dressing.

For the everyday chef, this exquisite sauce is a great choice for your meals. It adapts well to different dishes, adding a touch of spice and an indescribable flavor. There are many different variations on the basic recipe around the world.

Depending on the country or region you’re in, certain other ingredients may be added to this recipe, such as basil and rosemary. However, the classic recipe for chimichurri sauce is as follows:

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Chimichurri Sauce Recipe

Ingredients for the sauce

• 2-4 crushed garlic cloves (to taste)
• ¼ cup finely chopped parsley (50 g)
• 2 tablespoons of oregano (30 g)
• A red bell pepper or a small hot pepper, finely chopped
• ½ cup chopped green onions (75 g)
• 1 teaspoon of thyme (5 g)
• 1 teaspoon of cumin (5 g)
• ½ cup of olive oil (100 ml)
• ¼ cup of vinegar (50 ml)
• 1 tablespoon of sweet paprika (15 g)
• Salt and pepper (to taste)
• 1 tablespoon of fresh lemon juice (15 ml)

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Preparation

• First, heat a little bit of oil in a skillet on the stove.
• Add the pepper or chili, the two tablespoons of oregano, the thyme, and the cumin to the pan.
• Only heat these ingredients gently – do not saute them.
• While the seasonings are simmering in the oil, remove the leaves from the parsley.
• Peel and then chop the garlic and green onions along with the parsley.
• Once all the ingredients in the skillet have released their aromas, add the garlic, the onions, and the parsley to the pan.
• Add the sweet paprika and vinegar.
• Mix this well and pour it into a bowl.
• Add the tablespoon of lemon juice and the olive oil.
• Store this sauce in glass containers.
• Keep chimichurri sauce refrigerated. It will taste the freshest after 24 to 48 hours, and will acquire more flavor as time goes on.

Tips for making chimichurri sauce

While this isn’t a difficult recipe to make, here are some basic tips to help you get better results:

• It’s a good idea to always choose fresh ingredients when you make your chimichurri. This will give it an even more special flavor. It’s also acceptable to incorporate dry seasonings and herbs when they’re not in season, however.

• The amount of vinegar you add is up to you and your personal taste. The same goes for the salt and pepper.
• While you can consume this sauce immediately, it’s best to let the flavors settle for a few hours. This will give your sauce more flavor and a better consistency.
• Chimichurri sauce can be stored in the fridge. As time passes, the flavor will become more intense, but it’s not a good idea to store it for longer than three months, as the garlic will spoil.

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