Chimichurri is a variant of green sauce for grilled meat. It comes from Argentina and Uruguay cuisine. The name of the sauce probably comes from Basque tximitxurri (approximately chee-mee-choo-ree) loosely translated as “a mixture of several things in no particular order”; many Basques settled in Argentina in the 19th century.
The Uruguayan gourmet Miguel Brasco claims that the term chimichurri was originated when British were taken prisoner after England tried to invade the Spanish colony of Uruguay. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish (castilian) words. Che-mi-curry stands for “che mi salsa” or “give me curry”. Later “che-mi-curry” corrupted to chimichurri.
- 2 cups fresh parsley firmly packed
- 1/4 cup fresh oregano leaves (it could be dried leaves, too)
- 3-6 cloves of garlic
- 2 tablespoons chopped shallot
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- Salt, paprika, and red pepper flakes to taste
- Pulse the garlic and shallot in the food processor until finely chopped.
- Add the parsley, oregano, and pulse briefly, until finely chopped.
- Transfer the mixture to a separate bowl. Add the olive oil, lemon juice, and vinegars (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).
- Season with salt, paprika, and red pepper flakes to taste.
- Store in the refrigerator until ready to serve.
Video: How to make Chimichurri?