Chimichurri is a savory Argentinian sauce made from parsley, olive oil, garlic, and, in the case of this recipe, carrots! It can be used as a marinade for meats, dressing on potatoes, or sauce on a sandwich.
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I absolutely loved making this Argentinian Chimichurri Sauce. It was so easy to throw together and it was so tasty! Plus, it opened the doors to be able to make so many more delicious foods from Southern and Central America.
This Chimichurri recipe is refreshing and delicious! The parsley in this recipe gives a nice, fresh taste and feel to any of the dishes that you make!
What is Chimichurri Sauce Made Of?
Extra virgin olive oil
How to Make Argentinian Chimichurri
Add all ingredients except olive oil to the blender and course briefly.
Put blender on constant speed and add oil in a thin stream until fully combined.
Put Chimichurri in a jar and chill in the fridge… When the olive oil heats up during blending, it will have a much stronger taste than normal. As the oil cools, the flavor will relax and becomes more desirable.
Remove Chimichurri from fridge to thaw before using.
What is the Difference Between Pesto, Salsa Verde, and Chimichurri?
I understand where this question comes from, but there’s actually quite a significant difference between the three!
All three sauces, Pesto, Salsa Verde, and Argentinian Chimichurri, are green sauces made with fresh herbs or vegetables.
Pesto originated in Italy and sports a base of basil blended with olive oil. In contrast to Argentinian Chimichurri, pesto also has pine nuts or walnuts blended into the sauce to thicken it up.
To make salsa verde, a Mexican sauce, you blend green tomatoes with cilantro and serrano peppers.
Parsley makes up the base of Argentinian Chimichurri. This recipe also has carrots blended up into the mixture to thicken the sauce!
You can make all three sauces very easily by simply pulsing them in the blender.
What Foods Go Well with Argentinian Chimichurri?
Chimichurri is the perfect sauce to add some flavoring to any Central or South American food!
There are plenty of ways to use your Argentinian Chimichurri, including with Beef Empanadas, Churrasco Steak Sandwiches from Chile, or even these Grilled Vegetables with Chimichurri Sauce.
What Does Chimichurri Taste Like?
The herbs, like parsley and oregano, in this recipe give it a fresh taste. Some people say that it taste vaguely reminiscent of grass (but in a good way, I promise!).
If you make this recipe at home, post a photo on Facebook or Instagram and tag @TheForeignFork and hashtag #TheForeignFork. Don’t forget to also leave a comment on this post letting me know what you thought!
If you liked this recipe, make sure to check out the other recipes on my site that you I think you’ll like just as much:
- Beef Empanada Recipe
- Churrasco Steak Sandwich
- Dulce de Leche in the Instant Pot
- Cuba Picadillo in the Instant Pot
- Chinese Sweet and Sour Sauce
- 1 bunch of parsley stems removed
- ¼ cup carrot grated or shredded
- 2 tbsp chopped garlic
- ¼ cup water
- ½ tsp oregano
- 1 cup extra virgin olive oil
- 5 tbsp white vinegar
- kosher salt
- Add all ingredients except olive oil to the blender and course briefly.
- Put blender on constant speed and add oil in a thin stream until fully combined.
- Put chimichurri in a jar and chill in the fridge… When the olive oil heats up during blending, it will have a much stronger taste than normal. As the oil cools, the flavor will relax and becomes more desirable.
- Remove chimichurri from fridge to thaw before using.
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