Who said raw food cannot taste good? Have you ever tried the wonders of Chimichurri sauce? This delightful Mediterranean condiment can be perfect for many dishes, especially when your taste buds love a little spicy kick.
Trust me when I say this: Chimichurri sauce can be great with anything!
I am not a big fan of Brussels sprouts. So I made some Brussels sprout fried patties with panko (because it takes the bitterness away a little) and added the chimichurri sauce.
It tasted delightful!
So, I won’t be a gatekeeper, but I will teach you the best way to make chimichurri sauce!
The Beauty Of The Flavorful Chimichurri Sauce
Explore the colorful world of chimichurri sauce full of flavors at each bite! Argentine herbal and garlic marinade dances on your taste buds by adding a few drops of sour vinegar and the spice of chilly pepper.
It’s your sassy sidekick that your grilled meats and veggies have been yearning for, adding a symphony of herbaceous delight in every bite. Chimichurri is not just a sauce. It’s an adventure in culinary that turns the plain into the extraordinary.
Therefore, strap on your taste buds and enjoy how chimichurri makes your dishes mouth-watering!
Recipes For Chimichurri & What It Would Go Best With
So, without any further ado, let’s get into the delights of chimichurri sauce.
1. The Classic – Cannot Forget The Traditional Savory
We always have to begin with the absolute classic!
Ingredients:
- Fresh and finely chopped parsley 1 cup.
- Fresh oregano,1/4 cup finely chopped.
- 3-4 garlic cloves, minced
- one teaspoon of red chili flakes (to taste)
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Mix chopped parsley, oregano, minced garlic, and red pepper flakes in a bowl.
- Then add red wine vinegar gradually and keep stirring until everything is blended into an emulsion.
- Add salt and pepper to suit your taste. Add some red pepper flakes for the heat you like.
- After which, the flavors should be allowed to fuse, at least for fifteen minutes, upon which the meal may be served.
- Use it over grilled meats and vegetables, or make it a zesty dipper.
2. The Perfect Steak Side – To Add Some Flavor To The Sizzle
Forget herb compound butter! Nothing can beat chimichurri sauce with steak!
Ingredients:
- One cup of finely chopped fresh parsley.
- Chop 1/4 cup of fresh cilantro.
- Four garlic cloves, minced
- One teaspoon of red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Mix small pieces of parsley, cilantro, minced garlic, and red-hot pepper flakes in a bowl.
- Whisk together red wine vinegar, add it by drops, and slowly add the olive oil.
- Sprinkle in salt and pepper to taste, adding red pepper as the flavor preferred.
- Ensure all flavors are mixed after about fifteen minutes of allowing them to settle down.
- Dish generously on top of your well-grilled or sautéed steak.
3. Seafood Chimichurri Delight
Stop eating blandly grilled seafood; add this green condiment to give your taste buds what they need!
Ingredients:
- One cup parsley chopped fine.
- A handful of dill cut.
- Three garlic cloves, minced
- Zest of 1 lemon
- Two tablespoons lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Add chopped parsley, dill, minced garlic, and grated lemon zest in a bowl.
- Combine lemon juice and red wine vinegar, drizzling in olive oil while whisking until harmonized.
- Add salt and pepper by your preference.
- Leave this sauce for about 15 minutes and allow all ingredients to blend to their tastes.
- Drizzle over grilled or baked seafood for a fresh kick!
5. The Vegan Option – Cannot Forget It!
You didn’t think I forgot about my vegan pals?
Ingredients:
- Freshly chopped parsley (1 cup)
- 1/4 cup of chopped fresh cilantro.
- Three garlic cloves, minced
- One teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Mix finely chopped parsley, cilantro, minced garlic, and red pepper flakes in a bowl.
- Combine red wine vinegar with olive and whisk until it becomes thick, smooth, and creamy.
- Add salt and pepper as per taste and consider the quantity of the red pepper flakes necessary according to preferred spiciness.
- Let it stand for about 15 minutes to blend all the flavors.
- Serve it as a condiment alongside hot roasted vegetables, or use it as a dipping sauce for plant-based proteins.
How To Preserve It
You do not have to prepare a chimichurri sauce every day. You can save it for over a week with the right preservation technique!
Refrigeration: Chimichurri sauce should be stored in an airtight container and kept refrigerated
Olive Oil Seal: Cover the sauce with olive oil to create an air-resistant seal.
Use Fresh Ingredients: Fresh is better; fresh herbs and garlic go into it.
Avoid Water Contamination: Moisture encourages spoilage; keep water away.
Freezing Option: Place chimichurri in ice cubes and freezer for smaller portions.
Check Expiry Dates: Refresh stored chimichurri regularly for the best taste.
Avoid Temperature Fluctuations: The sauce should be kept from temperature changes to maintain its fresh taste.
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