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.
Petra aka Cascabel von Chili und Ciabatta mit Cazuela Gaucho – argentinischer Gemüse-Hühnertopf
Petra aka Cascabel von Chili und Ciabatta mit Chocotorta
Britta von Brittas Kochbuch mit Churros aus dem Backofen
Friederike von Fliederbaum mit Milanesas Napolitana – überbackene Schnitzel
Susanne von magentratzerl mit Chupé
Jenny von Jenny is baking mit Medialunas – Hörnchen aus Argentinien
Wilma von Pane-Bistecca mit Chimichurri
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")
Für mich ist chimichurri immer grün, dass es auch eine rote Variante gibt, war mir unbekannt. Danke für das tolle Rezept.
Die Rote habe ich auch noch nie gemacht, die Gruene ist sowieso supergut, man braucht keine andere.
LG Wilma
Ich mache Chimichurri auch immer grün. Vielleicht sollte ich mal rotes ausprobieren – man lernt ja nie aus 🙂
Ja, warum nicht?
LG Wilma
Liebe Wilma, so eine Kräutersoße passt einfach zu allem. Dein Rezept gefällt mir sehr. Viele Grüße, Regina
Danke, ich habe sie immer bereit.
LG Wilma
Ich habe noch nie Chimichurri gemacht, das ist seltsam – das Rezept nehme ich also gerne mit.
Das freut mich!
LG Wilma
Einfach in ein Glas geben und schütteln… das klingt genial, so werde ich es auch machen!! lg
Jap, ganz einfach.
LG Wilma