{"id":165027,"date":"2025-05-05T09:13:43","date_gmt":"2025-05-05T01:13:43","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=165027"},"modified":"2025-05-23T05:54:28","modified_gmt":"2025-05-22T21:54:28","slug":"chimichurri","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/05\/05\/chimichurri\/","title":{"rendered":"Chimichurri"},"content":{"rendered":"\n
\"Chimichurri\"<\/figure>\n\n\n\n
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Chimichurri from Argentina<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n 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.

\n 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.

\nLike 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.\n

\n\t\tThis recipe takes part at the Culinary World Tour of Volkermampft<\/a>, which travels to Argentina this month. <\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
0 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
1 Jar<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t