Chimichurri is a herb seasoning sauce from Argentina, made with parsley, oregano, garlic, onion, salt, pepper, olive oil, and vinegar. It’s similar to Italian pesto and can be served with grilled or roasted meats, poultry, and fish. The name’s origins are uncertain, but it’s believed to have been created by an Irishman named Jimmy McCurry. Making chimichurri from scratch is easy and yields better results than commercially processed sauces.
Chimichurri is a herb seasoning sauce that is considered a culinary specialty of Argentina. Typically served with grilled or roasted beef, it is made from parsley, oregano, garlic, onion, salt and pepper in a liquid base of olive oil and vinegar.
Reflecting the Italian influence that is evident in the cuisine and culture to a greater or lesser extent depending on where you are in Argentina, chimichurri is somewhat analogous to the green pesto of northern Italy. Chopped fresh herbs – parsley and oregano in the case of the chimichurri and Italian basil and parsley in the pesto – are combined with garlic and seasonings and added to a base of olive oil.
The exact origins of the name “chimichurri” have been lost to time, but stories abound to suggest how the sauce got its name. Strangely, these stories differ in detail but not too much in genre. One version centers on an Irishman named Jimmy McCurry, who traveled with indigenous troops in 19th-century Argentina’s struggle for independence. Jimmy McCurry is said to have been the creator of the sauce, but his name, being a tongue-twister for the locals, has turned into “chimichurri”.
Other stories include Jimmy Curry, an English importer of Argentinian beef, or James C. Hurray, a hoofed Scotsman with a few gauchos. Even in both of these cases, the local language managed to change j’s to ch’s and the new name stuck.
While typically served with beef, chimichurri can be eaten with virtually any variety of grilled or roasted meats, poultry, and even fish. It is available prepared in jars and in the form of a powder which is reconstituted with oil and water or vinegar. While these may be convenient options, making chimichurri from scratch is easy and the payoff is great — commercially processed sauces can’t compare to the taste of fresh herbs.
To make your own chimichurri, you’ll need 1 bunch of fresh flat-leaf parsley; 4 cloves garlic, minced (you can use more or less, to taste); 1 to 2 tablespoons chopped fresh oregano (or 1 to 2 teaspoons dried oregano if you can’t cool down); 1/2 teaspoon freshly ground black pepper; 1 tablespoon of paprika; 1 bay leaf; 1 teaspoon coarse salt; 1/4 cup (60 mL) red wine vinegar; 2 tablespoons (30 ml) of water; and 1/2 cup (120 mL) olive oil.
Wash the parsley under cold running water until all the grit is removed; centrifuge or dry with paper towels. Chop the parsley leaves, discard the stems, and place in a medium nonreactive bowl. To the parsley in a bowl, add minced garlic, oregano, pepper, paprika and bay leaf; mix to mix. In a small bowl, whisk together the salt, vinegar, and water until the salt is partially dissolved. Pour vinegar mixture over parsley; toss to combine. Drizzle olive oil over parsley mixture; stir to distribute all ingredients evenly. Transfer this mixture to a nonreactive container with a lid. The herbs should be covered by the liquid; if not, add equal amounts of extra virgin olive oil, vinegar, and water to cover. Seal tightly and refrigerate until ready to use, at least 1/2 hour.
For best results, prepare your chimichurri a day or two before planning to use. This will allow the flavors to meld. Before serving, allow the chimichurri to come to room temperature and remove and discard the bay leaf. Serve alongside grilled or roasted beef, chicken, pork, or fish, or use as a marinade before grilling any of these.
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