Chimichurri Sauce Recipe
Try this Chimichurri Sauce Recipe: Adds tons of flavor to Steaks, Poultry, Fish and recipe, or contribute your own.
Try this Chimichurri Sauce Recipe: Adds tons of flavor to Steaks, Poultry, Fish and recipe, or contribute your own.
- Carbohydrate 2.48652506836891 g
- Cholesterol 0 mg
- Fat 0.290090726977775 g
- Fiber 1.23611833742385 g
- Protein 1.10434199409672 g
- Saturated Fat 0.0489510652377933 g
- Serving Size 1 1 Serving (38g)
- Sodium 36.0079490904527 mg
- Sugar 1.25040673094505 g
- Trans Fat 0.0877188435620508 g
- Calories 14 calories
Step-by-step
- Add the onion and garlic in the food processor until its finely chopped
- Next add all of the parsley and continue until all of it is finely chopped
- transfer the chopped ingredients to a bowl and all the remaining ingredients
- Store in the refrigerator until you are ready to serve it
The Rioplatense Roots
Chimichurri originates from the gaucho culture of Argentina and Uruguay, designed originally as a preservation and seasoning method for grilled meats cooked over open fires. Traditional versions rely heavily on hand-minced ingredients rather than pureed pastes, maintaining structural integrity across the herbs and aromatics. Using a sharp knife instead of a motor preserves essential oils without bruising the cellular walls of the parsley.
Emulsion Mechanics
A proper sauce requires balancing an acidic component against a fat base at roughly a two-to-one ratio of oil to vinegar. When combining these liquids, whisk vigorously to temporarily suspend the droplets before the separation occurs naturally over time. Letting the mixture rest at room temperature for thirty minutes allows the garlic to mellow against the acid.
Common Pitfalls
Over-processing the ingredients in a machine turns the vibrant green condiment into an unappealing dark sludge. Pulsing the garlic and onions first creates a uniform base before introducing the leafy greens in stages. Store leftovers in a sealed glass jar for no more than two days to maintain peak flavor.
