There are as many authentic Chimichurri recipes as there are families in Argentina and Uruguay… or almost.
Far be it from me to tell you that the recipe I'm offering you is the only one you can find on the internet. But it's mine, the one I use in the summer in the middle of the barbecue season.
It's a very simple sauce to make but you have to respect some basic principles.
So I suggest you put on your apron and accept the South American trip, with a French touch.
What is Chimichurri?
The chimichurri is a cold sauce made of herbs, garlic, chili and oil that is eaten in South America with all grilled meats.
It has the advantage of being spicy and fresh at the same time. And it goes well with almost all the meats and fishes that you can imagine to grill.
Ingredients for my authentic chimichurri
Fresh herbs with flat-leaf parsley first. But I personally add fresh coriander, tarragon and chives.
You also need:
- red wine vinegar,
- extra virgin olive oil.
And of course, to give it the kick usually provided by the chili, I use chili sauce. Personally, I like both, but at home the chili sauce is more accepted.
The secret to success
Let me be clear, unlike pesto, forget about your food processor or electric chopper. You'll need to sharpen your best knife and get out your cutting board. Because to make chimichurri, all ingredients must be finely chopped or minced.
This way, you keep the taste of the products and the texture in your mouth.
I advise you to prepare your sauce at least two hours before using it, to give the different flavors time to infuse in the oil.
You can modify the recipe by using only parsley, adding or removing garlic cloves, replacing the red wine vinegar with lemon juice. Or by using fresh chili instead of hot sauce.
Now you know the chimichurri recipe that I prepare at home. It is authentic although it differs from the recipe popular in South America. It is the traditional recipe of my family.
I can only advise you to use it.