Chimichurri

A vibrant and versatile condiment that has earned a place on tables worldwide, especially when it comes to grilled meats and vegetables. With its bold flavours, fresh ingredients, and cultural heritage, chimichurri is more than just a sauce—it’s a staple.

An uncooked sauce traditionally made with finely chopped parsley, garlic, oregano, chilli flakes, vinegar, and olive oil. While there are variations—some people add corriander, lemon juice, or use different herbs—the core ingredients remain the same. The balance of fresh herbs, garlic, and acidity from the vinegar creates a condiment that is both refreshing and bold, making it perfect for enhancing grilled meats like steak, chicken, or even seafood. There are two primary types of chimichurri: chimichurri verde (green) and chimichurri rojo (red). The red version includes tomatoes or red peppers, adding a slight sweetness and a more complex flavour.

Fresh flavour: The bright, herby taste of parsley combined with the sharpness of garlic and the tang of vinegar creates an incredibly fresh flavour that complements the richness of grilled meats. The olive oil adds a smooth texture and rounds out the sharpness. All in all, it’s a winner.

Pairs well with grilled foods: Chimichurri is often associated with steak, especially Argentinian cuts like asado de tira or bife de chorizo, but its uses go far beyond that. It’s delicious on grilled chicken, fish, vegetables, and even roasted potatoes. The acid from the vinegar helps cut through the fat of the meat, while the herbs and garlic provide a bright contrast. You’ll be surprised how quickly it will get used up!

Easy to make: With just a handful of fresh ingredients, chimichurri is simple to prepare and requires no cooking. This makes it a go-to condiment for summer BBQs or quick weeknight dinners. Plus, it can be made ahead of time and stored in the fridge, allowing the flavours to meld and intensify. It’s simple and fresh which is what we’re all about when it comes to cooking.

Chimichurri originated in Argentina and Uruguay and is deeply connected to the region’s culinary traditions, particularly asado (Argentine BBQ). Asado is more than just a way of cooking—it’s a social event, and chimichurri is a key part of it. This sauce dates back to the 19th century, though its exact origin story is somewhat murky.

One theory is that chimichurri was invented by Argentine gauchos (cowboys) who would cook large quantities of meat over open flames and needed a simple yet flavorful sauce to accompany their meals. Another popular, though likely apocryphal, story suggests that chimichurri’s name comes from an Irishman named Jimmy McCurry, who supposedly joined Argentine independence fighters in the 1800s and created the sauce. Over time, his name was modified to “chimichurri.” Though this story is fun, most historians believe the name comes from the Basque word tximitxurri, which loosely translates to “a mixture of things.”