Chimichurri from Argentina
Pane-Bistecca
Chimichurri is a herb-seasoning from Argentina. It can also be served in Uruguay, Costa Rica and Mexico, but slightly different prepared. You can serve this condiment to grilled meats, or you can also use it as a marinade. Both ways it is delicious and spicy! It comes in two colors, green like mine here, and red.
Chimichurri is something like the Latin American version of French pistou or Italian pesto, but without nuts or cheese. In fact, it is vegan, nut-free and gluten-free, so it can also be served to allergy sufferers.
Like much of Argentinian cuisine, the preparation is based on Spanish and Italian models. However, the origin of the name is uncertain. It is thought to come from the English language. The word is said to go back to the inventor of the sauce, an Irishman called Jimmy McCurry, who allegedly accompanied Manuel Belgrano’s troops during the wars of independence at the beginning of the 19th century.
This recipe takes part at the Culinary World Tour of Volkermampft, which travels to Argentina this month.
Chimichurri is something like the Latin American version of French pistou or Italian pesto, but without nuts or cheese. In fact, it is vegan, nut-free and gluten-free, so it can also be served to allergy sufferers.
Like much of Argentinian cuisine, the preparation is based on Spanish and Italian models. However, the origin of the name is uncertain. It is thought to come from the English language. The word is said to go back to the inventor of the sauce, an Irishman called Jimmy McCurry, who allegedly accompanied Manuel Belgrano’s troops during the wars of independence at the beginning of the 19th century.
This recipe takes part at the Culinary World Tour of Volkermampft, which travels to Argentina this month.
Ingredients
2 Bunches Parsley
some twigs Thyme
Oregano to taste
1 small Onion
1 green Chili
3 Garlic cloves
Juice of 1 Lime
2 tbsp Red Wine Vinegar
Salt and Pepper
Chili Flakes to taste
Olive Oil
Instructions
1
Step 1
Chop the parsley, onion and garlic very fine, then fill them into a jar.
2
Step 2
Add the juice of the lime, vinegar and add as much salt and pepper as you like.
3
Step 3
Close the jar and shake it well.
4
Step 4
Then add as much olive oil until the herbs are covered. Let marinate for 1 day.
Notes
Closed properly you can keep it in the fridge up to 2 weeks.
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