Chimichurri Gourmet Sea Salt 150g Grinder, ‎14 x 5 x 5 cm; 150 gr

Product Information

Olive Oil– or any oil (other than coconut oil) you have on hand should be fine. The oil is what thins out the other ingredients to create a spoonable sauce. Olive oil or extra virgin olive oil are the most common. Olive oil will have a more mild flavor than extra virgin olive oil. Avocado oil would be a good substitute. There are two kinds of chimichurri sauce, green and red. This recipe is for the more common green variety (chimichurri verde). I may be guilty of dunking some crusty bread on it while I wait for the meat to be ready! Shhh, don’t tell anyone. In my defense, I make extra to account for that! Another popular version – also without any historical evidence – claims that the name came from an Englishman who joined the fight for Argentine Independence and that was called James McCurry.

At first, the chimichurri tasted refreshing and grassy, but then it revealed a lingering spiciness and pungency from the garlic. It was my first time trying the green sauce and I was amazed by how harmoniously it blended with the flavours of the savoury and smoky beef. I complimented Joaquin and his mother, who in exchange said, with a smile, that I was now part of the family, as though I'd fulfilled a rite of passage. I love a good flavorful chimichurri... but this is not that. I added a few peppers and still didn't feel like the it was as flavorful as I have had before with similar ingredients. Worst of all-- WAY too oily. Its common for olive oil to separate and run down the plate with recipes like these, but not to this level. The downside to using a food processor is that the herbs will make the base look murky. It will turn a muddy green, rather than being able to see the olive oil through the chopped herbs. I prepare my chimichurri sauce in a food processor, typically because I am preparing a double batch (it is really that good). However, the authentic way is by hand. You can use either and I have included directions for both methods. Step 1- Prep the Herbs Minced fresh oregano is preferred, but if you don't have any at hand, use a pinch of crumbled dried oregano. Oregano is one of a few herbs whose flavor intensifies when dried.Garlic– fresh garlic or jarred minced garlic may be used. I use pre-minced garlic, because that’s what I always have on hand. You’ll need 1 tablespoon minced garlic or about 4 large cloves. Other additions I added for more flavor were some red onion and a bit of lemon in place of some of the red wine vinegar. They’re the perfect finishing touches! Red Wine Vinegar and Lemon Juice– both work together to brighten up the sauce with a tangy, acidic flavor. I like the combination of both, but feel free to use one or the other. Red wine vinegar has a stronger flavor, so keep that in mind, so if just vinegar is being used, start with less and add more to taste. Some recipes will suggest you use a food processor, but I find that you risk pureeing the herbs and chimichurri should never be like a pesto! So use this opportunity to work on those knife skills!

Cilantro & Parsley Chimichurri: Use 1/4 cup very finely chopped cilantro into the existing recipe below – so you have a blend of parsley, thyme, and cilantro. While most people associate Chimichurri with the country of Argentina, it is also claimed to have originated in Uruguay. Transfer the mixture to a medium bowl and combine with theolive oil. Gently mix to combine. If you have a little extra time, allow it to rest for 15 minutes or so before seasoning with additionalkosher saltorsea salt, to taste. Chimichurri and pesto are both uncooked herb sauces that contain olive oil, garlic, and lemon juice, but the similarities end there. Chimichurri is an Argentinian made with parsley and vinegar. Pesto is an Italian sauce made with basil, Parmesan cheese, and pine nuts. Some chimichurri recipes call for fresh cilantro in addition to parsley. However, several Argentineans have told me that they don’t actually add cilantro in Argentina.Here’s how I make this Argentinian Chimichurri recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post! Step 1: Chop Although it is filled with healthy ingredients like parsley and garlic, the base is olive oil. All oil, no matter the source, is crazy high in energy (translation- high in calories), so it’s best to enjoy in moderation. Herbs: Parsley and Cilantro– chimichurri is traditionally made with just parsley and sometimes with oregano, but I like the addition of cilantro, because I prefer the taste of cilantro. If you’re not a fan of cilantro, simply replace with additional parsley. Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture). Down in South America, you will find both a green (chimichurri verde) and a red (chimichurri rojo) version. Today we are focusing on green chimichurri.