Chimichurri is an easy, simple to make sauce, but one that is very versatile, where you will not regret the gastronomic experience. WARNING: If you put ketchup on everything, this sauce is not for you!
Chimichurri is said to be originally from Argentina, but it is widely popular in many Latin American cultures and cooking. The sauce is mainly used with grilled meats. However, the flavour profile allows it to be paired with veggies, bread and seafood. It's a favourite when steaks are involved. It's tangy, with a smooth, cool heat. Oxymoron? Nope, just pure awesomeness.
The base of a good chimichurri sauce is parsley. Yes. Simple parsley. Parsley is not just for making tabbouleh or garnishing creamy salads. To make a simple chimichurri sauce, you will need:
Pro Tip: Roast the garlic (with skin) on stove top. Remove skin and add to chopper/processor. The roasted garlic gives the sauce a smoky flavour.
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