Chimichurri Recipe

Introduction Chimichurri is a traditional South American sauce that has become synonymous with Argentine and Uruguayan barbecues, known locally as 'asado'. This verdant sauce, featuring a harmonious blend of herbs, garlic, vinegar, and oil, serves as both a marinade and a condiment for grilled meats. Its origins are often debated, with some stories attributing it to the indigenous peoples of Argentina adapting Spanish or Italian influences, while others credit immigrant populations for its introduction.

Historical Background The most popular folklore regarding chimichurri relates to an Irish immigrant named Jimmy McCurry who was sympathetic to the cause of Argentine independence. The locals supposedly found his name difficult to pronounce and eventually morphed it into 'chimichurri'. While this tale adds a quaint historical flavor to the sauce's background, most culinary historians agree that chimichurri evolved from the various European influences that permeated South American culture during the immigration waves in the 19th and 20th centuries.

Ingredients

• Flat leaf parsley: 1 bunch, chosen for its vibrant color and fresh, slightly peppery flavor.
• Garlic: 8 cloves, minced, to add a punchy, aromatic heat.
• Extra virgin olive oil: 3/4 cup, for its smooth and fruity base that carries the flavors of the other ingredients.
• Red wine vinegar: 1/4 cup, introduces a sharp brightness that lifts the olive oil's richness.
• Lemon wedge: Juice of, to add a fresh zesty note.
• Red onion: 1 tablespoon, diced, for a slight crunch and mild pungency.
• Dried oregano: 1 teaspoon, optional, adds earthy, minty notes.
• Black pepper: 1 teaspoon, freshly ground for a spicy kick.
• Salt: 1/2 teaspoon, to enhance all the flavors.

Preparation Method

1. Chopping the Parsley: Begin by pulsing the bunch of flat leaf parsley in a food processor until finely chopped. This process helps to release the essential oils and fragrances of the parsley, forming the base of the sauce.
2. Adding Ingredients: To the chopped parsley, add the minced garlic, olive oil, red wine vinegar, juice from the lemon wedge, diced red onion, dried oregano (if using), black pepper, and salt.
3. Blending: Blend the mixture until well combined but still slightly coarse, to maintain texture. This creates a rustic yet cohesive sauce.
4. Dividing the Sauce: Divide the sauce into two equal parts. One half will be used for marinating and basting the meats during cooking, which infuses them with the flavors as they grill.
5. Serving: The other half should be reserved for table service, allowing diners to add fresh chimichurri to their plates as a condiment.

Culinary Uses In Argentina and Uruguay, chimichurri is indispensable at any asado. It’s typically used to marinate meats like beef and chorizo before they are grilled. During the barbecue, the meats may be continually basted with chimichurri to keep them moist and flavorful. Fresh sauce is always served on the side as well, providing a herby counterpoint to the rich, smoky flavors of the grilled meats.

Conclusion Chimichurri's simple ingredients belie the depth of flavor they bring to dishes, particularly grilled meats. The sauce's history is a testament to the melting pot of cultural influences in South America, making it a culinary staple with both deep roots and a bright, fresh appeal. Whether used as a marinade or condiment, chimichurri enhances the dining experience, making it a beloved feature of the gastronomic landscapes of Argentina and Uruguay.