A little bit about the history of Chimichurri – Ingredients Included! – Novecento (2024)

FAQs

What is the history of chimichurri? ›

There are various legends about the birth of chimichurri and its name, with the most famous claiming that it was 19th-Century Irish immigrant James (Jimmy) McCurry, who, longing for Worcestershire sauce – a popular condiment in the UK and Ireland that's made of vinegar, molasses, garlic, anchovies and other ingredients ...

What is chimichurri made of? The ingredients for chimichurri sauce may typically include chopped parsley and/or coriander, garlic, onion, olive oil, red or white wine vinegar and chilli.

The Argentinian chimichurri uses parsley and cilantro. It has a slight tinge of spice, but nothing like the extremely spicy Mexican chimichurri. The Argentinian version also uses vinegar and is more like an infused oil than a “sauce”.

Sebastián Brocher - ChimiChurri | LinkedIn.

Meaning of chimichurri in English

a sauce from Argentina usually made from the herbs parsley and oregano, garlic, oil, vinegar, and chili, often eaten with meat: I had beef tenderloin with chimichurri.

Chimichurri is a popular recipe in countries such as Argentina, Uruguay and Paraguay and, as mentioned above, is an excellent accompaniment of the meat cuts and vegetables, because it adapts perfectly to different plates and makes them even more delicious.

Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months.

What Does Chimichurri Sauce Taste Like? If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentine cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.

What to pair with chimichurri? ›

Health benefits: Chimichurri seasoning is made with fresh herbs, such as parsley and oregano, which are packed with antioxidants and anti-inflammatory properties. Additionally, the garlic in chimichurri is known to have immune-boosting properties.

Chimichurri can be stored in an airtight container in the refrigerator for up to five days. Let it come to room temperature before using. You can also freeze chimichurri for up to three months; thaw it in the refrigerator and let it come to room temperature before serving.

Too much vinegar can make the sauce too acidic, while too much garlic can make it very pungent and overpower the other flavours. Consider the texture of the sauce when blending. Some people prefer chunky chimichurri with visible pieces of herbs, while others prefer a smooth and creamy consistency.

In fact, some people say that chimichurri is an Argentinean adaptation of Jimmy McCurry, the supposed creator of the sauce, prepared with herbs, olive oil, vinegar, garlic, and Espelette peppers.

Let the sauce age a bit.

You can use this sauce right away. But for an even better chimichurri, let it sit at room temperature for a few hours (or overnight). This will give it some time to let the flavors meld together!

One possible cause is an overuse of parsley stems or garlic, which can have a slightly bitter taste. Another reason could be the use of spoiled ingredients. So, make sure you use fresh ingredients and stick to the listed amount in the recipe.