Best 6 Chimichurri Argentinean Parsley And Garlic Sauce Recipes

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In the realm of culinary delights, chimichurri, the vibrant parsley and garlic sauce, stands as a testament to the flavors of Argentina. Originating in the countryside, this herbaceous sauce has captivated taste buds worldwide with its versatility. Whether it's enhancing the succulence of grilled meats, adding a zesty touch to salads, or providing a tangy dip for empanadas, chimichurri's unique blend of flavors brings life to any dish. This article embarks on a culinary journey, exploring the secrets behind creating the perfect chimichurri sauce. Through a careful examination of ingredients, preparation techniques, and serving suggestions, we aim to equip home cooks with the knowledge to craft their own delectable chimichurri, transforming everyday meals into culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

ARGENTINEAN CHIMICHURRI SAUCE



Argentinean Chimichurri Sauce image

A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes.

Provided by Dache

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h10m

Yield 8

Number Of Ingredients 11

1 onion, minced
1 tomato - peeled, seeded, and minced
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
¼ cup water

Steps:

  • Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 725.4 mg, Sugar 1.8 g

CHIMICHURRI (ARGENTINEAN GARLIC SAUCE)



Chimichurri (Argentinean Garlic Sauce) image

In Argentina, chimichurri is served with parrillada - a mixed grill of steak, chops, and sausages. Follow the Argentines' lead and serve this herb sauce spooned over just about any cut of grilled red meat. Chimichurri can also be paired with a sautéed chicken breast or a potato salad in need of some zip.

Provided by Steven Raichlen

Yield Yields about 2 cups.

Number Of Ingredients 11

4 cloves garlic
1 tsp. kosher salt; more as needed
1 bunch flat-leaf parsley, stemmed and chopped (about 1-1/2 cups, lightly packed)
1 tsp. dried oregano
1 small carrot, finely grated
1/2 tsp. freshly ground black pepper
1/2 tsp. dried red chile flakes
1/2 tsp. grated lemon zest
5 Tbs. white-wine vinegar or distilled white vinegar; more to taste
5 Tbs. cold water; more as needed
1 cup extra-virgin olive oil

Steps:

  • Finely chop the garlic on a cutting board. Sprinkle the salt over it and repeatedly scrape the flat side of the knife over the garlic to mash it to a paste. Scrape the garlic paste into a medium bowl. Add the parsley, oregano, carrot, pepper, chile flakes, and lemon zest and mix. Add the vinegar and water and mix again. Whisk in the oil. Taste and correct the seasonings, adding salt, vinegar, water, or chile flakes: the sauce should be highly seasoned. Chimichurri is delicious over any kind of grilled red meat.

Nutrition Facts : Calories 60 kcal, Fat 60 kcal, SaturatedFat 1 g, TransFat 7 g, Carbohydrate 1 g, Sodium 65 mg, UnsaturatedFat 6 g

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI



Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

Steps:

  • Preheat a grill or broiler to high.
  • In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
  • Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

CHIMICHURRI SAUCE



Chimichurri Sauce image

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Provided by COOKINCOWGIRLS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

Steps:

  • Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g

CHIMICHURRI (ARGENTINE PARSLEY-GARLIC SAUCE FOR GRILLED MEATS)



Chimichurri (Argentine Parsley-Garlic Sauce for Grilled Meats) image

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Recipe #456280. You can also use chimichurri as a marinade. Please note that the sauce is usually refrigerated for several days before using. Enjoy!

Provided by Nif_H

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1 bunch parsley, roughly chopped
8 garlic cloves, crushed
1 teaspoon oregano
2 tablespoons paprika (optional)
1/4-1/2 teaspoon cayenne pepper
1 -2 teaspoon salt
1/3 cup red wine vinegar (use sherry vinegar for a more subtle flavour)
3/4 cup olive oil

Steps:

  • Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
  • Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)



Chimichurri (Argentinean Parsley and Garlic Sauce) image

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Provided by threeovens

Categories     South American

Time 1h

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Steps:

  • Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
  • In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
  • Add vinegar to bowl and let sit another 30 minutes.
  • Add oil, cover, and refrigerate overnight to allow flavors to develop.

Tips:

  • For a vibrant and flavorful chimichurri, use fresh herbs at their peak of freshness. Look for parsley, cilantro, and basil with bright green leaves and no signs of wilting.
  • Use a sharp knife to finely chop the herbs. This will help to release their flavor and aroma.
  • Don't be afraid to experiment with the ingredients in your chimichurri. There are many variations on this classic sauce, so feel free to add or omit ingredients to suit your taste.
  • Chimichurri is best made fresh, but it can be stored in the refrigerator for up to 2 weeks. Just be sure to bring it to room temperature before serving.
  • Serve chimichurri with grilled or roasted meats, fish, or vegetables. It is also a great addition to sandwiches, wraps, and salads.

Conclusion:

Chimichurri is a versatile and flavorful sauce that can be used in a variety of dishes. With its bright, herbaceous flavor, chimichurri is sure to add a touch of zest to your next meal. So next time you're looking for a new way to add flavor to your food, give chimichurri a try!

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