Chimichurri, where have you been all my life? Seriously, I can’t believe we only recently discovered this tangy, flavorful taste sensation.
Apparently, grilled meats in Argentina are never served without a side of chimichurri. And having tasted it, I can see why!
This brightly colored sauce (that also doubles as a marinade) traditionally features fresh parsley, oregano, garlic, oil and vinegar with a hint of chili pepper – although the variations are endless.
In fact, there really is no one right way to make it. Some prefer more garlic for extra bite, while others prefer no garlic and instead focus solely on fresh herbs. My version pairs fresh cilantro with flat-leaf parsley to create subtle citrusy undertones.
Our favorite way is to enjoy this tangy, peppery sauce is to use it as both a marinade and a condiment on meat-n-veggie kebobs. As a marinade, it brings an amazing depth of flavor to beef, poultry, fish and sausage. As a sauce, we like to lightly drizzle it over finished grilled foods for a fresh zip of bold flavor.
I encourage you to experiment in creating your own signature chimichurri – it’s truly a culinary endeavor worth pursuing!