Chimichurri is a green sauce that originates from Argentina. Most Argentinians use it as a condiment to their grilled meats. Some use it as a marinade, or a basting sauce for when they grill. I’ve been wanting to try it for a while, especially after I discovered that the Hubster’s mama once lived in Argentina.
I’ve never had chimichurri sauce before, and there are no Argentinian restaurants in our area, so when I endeavored to try a container of store-bought, I was pretty disappointed when I discovered that one of the ingredients was red wine vinegar. I can’t do vinaigrettes or sauces of any sort that contain red wine, or red wine vinegar. Naturally, this meant devising my allergy-friendly version of this delicious sauce that wouldn’t make life miserable if I consumed it. The only thing that I had to do was adjust the ration of fresh herbs, olive oil, garlic, and white wine vinegar to a level that I found appetizing.
Usually, I don’t post sauces, marinades, or anything of that sort by itself. However, I felt that I had to share this as Friday’s recipe, and let it stand on it’s own as a superstar. That’s how much I like it. This stuff is beyond amazing! Chimichurri perfectly compliments the smokey taste of meat (especially beef) hot off the grill. Where has this stuff been all my life? The recipe calls for fresh parsley; I prefer the flat Italian variety. But, honestly, you can use any fresh, green herb; don’t use the dried kind as that’ll just muck everything up. Can you imagine using lime basil or lemon basil in place of the parsley? I’m drooling just thinking about this substitution. Holy frijoles! I think I need to have some more of this stuff pronto!
If you’re grilling out tonight, go to the butcher’s after work. Do not pass “Go”. Grab the ingredients and your favorite cut of steak. Grill them up. Serve them with the chimchurri as a condiment and a nice, fresh salad. It’ll be the center of attention at your table, trust me.
- 1 cup Fresh Parsley, roughly chopped
- 3/4 cup Olive Oil
- 3 TBSP Oregano
- 3 TBSP White Wine Vinegar
- 2 TBSP Lemon Juice
- 1 TBSP Lime Juice
- 2 TBSP diced Sweet Onion or Shallots
- 8 cloves Garlic, minced
- 1/2 TBSP Red Pepper Flakes
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Salt
- Place all of your ingredients in a blender or food processor. Pulse until evenly mixed.
- Serve over top of grilled meats, or even use as a baste!
I like flat leaf Italian Parsley for Chimichurri.
Other variations have included swapping out the parsley for any of the following: fresh basil, cilantro, bay leaves, shiso, or other green herbs.
© Julie Marie Pierpont and Death Defying Diet 2013-Present