By Viviana Carbone
Chimichurri is the most popular sauce used in Argentina. It is great when used with beef and all kinds of barbecue styles, or to marinate meat before and/or after grilling.
There are many stories about its origins, but the most popular says that in the 19th Century, an Englishman named Jimmy McCurry was interested in importing meat to England. He was the first person to prepare it and the sauce immediately gained popularity. The recipe was passed on and on.
Jimmy McCurry’s name was difficult for the native people to pronounce, so they changed it to “Chimichurri.” Since then, this popular sauce is not only used in Argentina, but in many Latin American countries.
It is a must with grilled meat asado and a common accompaniment to a lot of delicious dishes such as empanadas “meat pies,” and chorizos “sausages.” Chimichurri is available either bottled or dehydrated for preparing with oil and water. If you want to make your own, here is a super-easy recipe. Enjoy!
Ingredients:
- 1/2 cup olive oil
- 2 teaspoons fresh lemon juice
- 1/3 cup minced parsley (fresh)
- 1 clove garlic, minced
- 2 shallots, chopped fine
- 1 teaspoon minced basil, thyme or oregano (or a mixture of these if preferred)
- 1 teaspoon paprika
- Salt and Pepper to taste
Combine all ingredients in a bowl and let sit for at least 2 hours before serving.
*If you want to kick up the flavor, add vinegar.