Chimichurri Sauce

in Dinner

It’s a super sad realization, but there are some foods that we’re just never gonna be able to make at home quite like the professionals. We might get close, but we just can’t nail it without special equipment, you know.

Snow cones. Definitely one of those foods. With snow cones it’s all about that fluffy ice. Ice-picked homemade ice just won’t do. You need a machine. Light and fluffy is key.

Gelato. Another one of those foods. Gelato is tricky. To get the perfect texture, churning needs to happen at just the right times. Fancy equipment makes this easier. Sure we could do it if we really wanted to, but why stress when it’s hot outside. Let’s just leave it to the people that do it right and enjoy their labors with the sun streaming on our faces. Better plan of attack.

And then there are foods like chimichurri which literally everyone, and I mean everyone, can make at home with total success. No-brainer type stuff.

(This post is in collaboration with Bravo for their show, Around the World in 80 Plates. This week they’re in Buenos Aires, Argentina. Check it out on Wednesday at 10pm/9pmc on Bravo!!)

Growing up in South Florida, I’ve had my fair-share of chimichurri. Argentinians eat this stuff on everything from bread to salads and, of course, steak.

There are so many variations. This is my take on the classic. It usually has oregano, though I love it with some cilantro.

If you’re one of those people with taste buds that taste soap when you eat cilantro, skip it. Also: you intrigue me beyond words. It’s so awesome/weird that one part of your taste buds are different. So strange and cool.

This sauce is spicy and garlicky and really fresh tasting. The red wine vinegar definitely gives it that brightness, but if you have lemon juice around, you can use that instead.

Put this business in salads, smother it on chicken, spread it on a slice of bread with some butter. Trust me. This stuff is my jam.

Chimichurri

Print this recipe!

1 batch flat-leaf parsley (weight: 2 ounces)
5 garlic cloves, peeled
1 small handful cilantro
1/2 cup extra virgin olive oil
1 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes

1. Puree flat-leaf parsley, garlic and cilantro in food processor. Transfer to a bowl and mix in olive oil, vinegar, salt, red pepper flakes.

{ 25 comments… read them below or add one }

Margherita July 9, 2012 at 1:56 am

I used ti have chimichurri everyday when I was in Argentina, it’s so so good.
Since then, I never had it because I thought I would get disappointed if it wouldn’t taste as good.
I guess I might try it to do my own…but I’m scared of the memories it might bring back…oh I miss Argentina and my friends back there so much.

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Adrianna July 10, 2012 at 11:50 pm

Give it a go! It’s so good.

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erin @ yummy supper July 9, 2012 at 2:40 am

Damn that looks good! We make our steak with a similar “salsa verde.” I love how different cultures seem to hit on the same good ideas, each with their own tasty variations.
Okay about the sno cones… have you ever rented on of the little sno cone machines? It is so fun – I have to admit I’ve even had a boozy sno cone themed party. I’m actually tempted to buy a machine myself. Why should we have to leave that deliciousness up to professionals;)
xo
E

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Adrianna July 10, 2012 at 11:50 pm

Never rented one. Want to so bad!

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Allyn July 9, 2012 at 6:20 am

I love chimichurri, and I can’t believe we haven’t made any yet this summer! I always make mine with basil though, since my husband and I aren’t huge fans of parsley (http://lollingabout.wordpress.com/2011/08/05/foodie-fridays-basil-chimichurri-sauce/).
Oh, and I have dreams about shaved ice. It’s probably a really good thing I can’t make it at home the way my favorite place back in Memphis does, covered in fruit syrup and sweetened condensed milk. AMAZING.

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Adrianna July 10, 2012 at 11:49 pm

Oh that sounds great!

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Lorna July 9, 2012 at 6:42 am
Margarita July 9, 2012 at 7:42 am

I have recently discovered chimichurri and am totally hooked. I already wrote two blog posts about it! I used parsley but would want to fruit with oregano too!

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Sophia July 9, 2012 at 9:22 am

come follow me on my amazing trip living on a organic farm in Kapaau, Hawaii!

http://foodwhisperer-sophia.blogspot.com/

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LouAnn July 9, 2012 at 9:29 am

Sounds wonderful – hope I do not prove you wrong and be the one person in the world who cannot succeed with this recipe!

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Christin July 9, 2012 at 9:41 am

love me some chimichurri!

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Megan July 9, 2012 at 10:39 am

I love chimichurri! And your steak looks ridiculously good!

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Katie @ Blonde Ambition July 9, 2012 at 12:04 pm

I was just swooning last night over some chimichurri that Bobby Flay whipped up on Iron Chef. This is sooo simple! And it looks mouthwatering on that steak!

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Nicole Franzen July 9, 2012 at 2:58 pm

chimi is my love, i smothered everything in that stuff when I lived Argentina.

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Julia @The Roasted Root July 9, 2012 at 3:41 pm

There are tons of dishes I wish I could prepare at home the way chefs do…pretty much all ethnic food goes on this list – love it, but not super great at making it. Your chimichurri looks excellent! I’ll definitely try your recipe and put it on pretty much everything! Hope you had a fun weekend!

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Suzanne Perazzini July 9, 2012 at 7:59 pm

Erin is right about how several cultures can come up with the same foods with just a little variation. I made a parsley pesto last night for my tomato tart and the only difference was the pine nuts I added and the lack of vinegar. I am making chicken wraps tonight and I think this may have a place in them.

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Let Me Eat Cake July 10, 2012 at 9:44 am

i totally want this on bread right now for breakfast!

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Nicole Sadowsky July 10, 2012 at 9:52 am

This looks delicious! I can’t wait to make it. Thanks for the great post.

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Adina July 10, 2012 at 4:50 pm

CAN YOU TEACH ME HOW TO MAKE DONUTS AT HOME? CAN YOU? Or should I accept my fate as a Dunkin Donuts regular forever?

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Adrianna July 10, 2012 at 11:48 pm

HA! YES! I’ve made doughnuts on here before but I’ll make more soon. Promise!

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Evi July 11, 2012 at 2:11 pm

Just made our own chimichurri recently, love it! I can’t believe I hadn’t made it until recently.

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Diana July 11, 2012 at 10:38 pm

I suggest just chopping everything so you won’t get that foamy consistency when doing it. Also if you add a bay leaf and crush it you get more flavor. much love– D

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Paula @ Vintage Kitchen July 17, 2012 at 8:23 pm

Oh, I had chorizo with chimichurri sandwich two nights ago, it´s so good! Too bad the chorizos were not barbecued (it´s winter)

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Rocio January 19, 2013 at 3:51 pm

Hey! Random but can you can chimichurri?

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best ice maker review June 13, 2015 at 2:34 am

Love this! Extra ice always comes in handy for get-togethers and these long hot days of Summer!

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