This chimichurri recipe is a delicious green sauce! And it’s at its best if you serve it with a good old grilled flank steak or another kind of deliciously juicy red meat. If you ask me, of course!
Do you like chimichurri?
You surely must have heard of this sauce before, right!
Perhaps you have even tried to make it at home before? So what’s your personal recipe then?
I stumbled upon this chimichurri recipe before while I was in the process of looking for a couple of new savory cinch de mayo recipes. And then this green sauce made me drool so much that I immediately put it on my soon-to-prepare recipe list.
So yesterday was finally the day that I would be making this sauce myself at home. And while I was also doing some research on it I figured out something funny. That this sauce originally comes from Argentina instead of Mexico!
I have always been under the impression that chimichurri was a Mexican sauce. Up until now.
Oh well, never mind.
As long as it tastes the same then you won’t hear me complaint one bit…
Chimichurri Recipe from Scratch
So this one is an Argentinian recipe sauce!
It also kind of reminds me of the Canarian mojo verde. Which is also a green herb sauce that you serve as a cold and flavorful sauce with seafood and meats.
But by the looks of it, chimichurri is very popular as a green sauce on grilled flank steak or another kind of deliciously juicy red meat. I even served it next to a beautiful piece of smooth and fatty pork belly.
And it was to die for. We were speechless!
Are you looking for another dish to use this delicious chimichurri sauce in?
Then you should also check out my sauteed chimichurri shrimp!
- a handful fresh cilantro
- a handful fresh parsley
- 1 tbsp garlic paste
- 3 tbsp lime juice
- 1 tbsp onion chopped
- good-quality olive oil
- ½ tsp ground cumin
- Wash the fresh cilantro and parsley well and drain them both on a clean and dry kitchen towel. Add them to a blender after that.
- Pulse for a couple of seconds into a coarse herb mixture. Then add the chopped onion and the garlic paste to the blender.
Pulse well again for some seconds. Then pour in the lime juice and a couple of tablespoons of olive oil. Season with the cumin and a little pinch of pepper and salt.
Blend the green sauce again. Add extra olive oil if necessary. You should end up with a thick but still quite runny sauce, something like an oily basil pesto. Check the seasoning of the chimichurri sauce and add extra lime juice, pepper, salt or garlic paste to taste if necessary. Transfer the chimichurri sauce to a clean bowl and serve at room temperature.