It’s grilling season!! The passing of Memorial Day always indicates that summer is approaching for me. That means more grilled food, side dishes, and. colorful salads and sauces. Today, I’m showing you how I make Chimichurri Sauce. Chimichurri originated in Argentina. It is an uncooked sauce that you can use to dress up grilled meats. The first time I had Chimichurri was in San Juan, Puerto Rico at my best friend’s family barbecue and it was honestly one of the best things I’ve had. I never would have thought that something so simple could elevate meat so much. Chimichurri brings a freshness and oniony garlicky goodness to what ever you slap it on. You can definitely use it with more than just grilled meats, and I intend to prove that by eating it with EVERYTHING.
Chimichurri Sauce: The Main Components
There are a few ingredients that are used to make this version of Chimichurri. They are:
- Red Wine Vinegar
- Olive Oil
- Red Pepper Flakes
- Kosher Salt
- Black Pepper
Parsley is the traditional herb to use in Chimichurri. I love the flavor of cilantro which is why I decided to add it as one of the main components. If you are not a fan, you can definitely swap out the cilantro for an equal amount of extra parsley.
Chop Everything Up As Much As You Can
When you get to the chopping part of the recipe, it may take some time. I made sure to go over my herbs with my knife multiple times to get that perfect consistency. As an alternative, you can make this sauce in a food processor, however I like the chunkiness of this Chimichurri and the rustic feeling that chopping by hand brings to this sauce. Overall, I probably spent about ten minutes making sure everything was chopped nice and fine.