It took me about three minutes to type the word Chimichurri, because I had to stop, several times, to dry the saliva that was forming at the sides of my mouth. The very thought of it makes me giddy. I couldn’t have a bigger crush on a condiment, than i do on Chimichurri. It is one of the simplest condiments to make, but it feels more complex.

The First Encounter

I met my first Chimichurri at an Argentine restaurant, in Chicago, called El Nandu. Consequently, it was love at first sight. The deep, green color of herbs floating in olive oil, mixed with finely chopped garlic set my soul on fire. I wanted to take it home that evening and slather it all over the bland steak I had for lunch. Instead, I controlled myself and left with my dignity.

Weeks passed, and I was still dreaming of that first encounter. Meanwhile, I started to seek it out at other South American restaurants in town. While all versions had similar appeal, there was something about the Argentine version that was calling my name. And then it dawned on me. What I was drawn to was it’s simplicity. The flavors were identifiable and all carried their own weight.

Tell Me More! What is Chimichurri?

What is Chimichurri? Some refer to it as a condiment. Similarly, some refer to it as a sauce, but that doesn’t quite fit. It lies somewhere in between. It is a fresh, uncooked, savory flavor enhancer to meats. On the other hand, there are many variations. For example, some add cilantro, cumin, and other flavors, but I opt for the “less is best” version you see here.

Note:

This version was shared by my friend Mario’s mother, in Buenos Aires. The ingredients are always the same, but her measurements vary, which is why you will see “just under” and “about” used frequently. The key is flavor, fresh ingredients, and good taste buds. If you taste your way through the recipe, you won’t fail.

Tip: I highly recommend hand chopping the ingredients instead of using a food processor. You really want every flavor to stand on its own.

Ingredients:

Olive Oil (just under 1/2 cup)

1 small bunch of Italian parsley (finely chopped, to equal about 1/2 cup).

Dried oregano (just under 1 tsp). Note: if you opt for fresh oregano chop finely (about 1 T.)

5-6 medium cloves of garlic finally chopped.

1 1/2 T. Red wine vinegar.

1/2 tsp salt. (This can vary depending upon your taste. You may prefer less salt so add a little at a time until you reach your preferred flavor).

Optional: Chili peppers. While some recipes call for dried red chilis any chili pepper will do and you need no more than 1-2 small peppers to reach the right flavor profile. I use Serrano chilis that have been seeded and finely chopped.

Mix all ingredients together and allow to sit at room temperature for at least 30 minutes before serving.

Serves 4-6, if used as a condiment for grilled meats.

Serving Suggestions:

Serve over steak, as shown above.

Serve over grilled chicken.

Sauté with shrimp in individual cazuelas, as shown below.

Enjoy!!