Chimichurri sauce is a condiment from Argentina and is widely used in South American cuisine. It’s a green sauce typically served with grilled meats, such as steak, sausages, and poultry, but it can also be used as a marinade or dipping sauce for various dishes. I’ve often used it on pasta as a sauce and mixed with yogurt as a dip.
Chimichurri sauce is known for its vibrant green color and its fresh, herby, and tangy flavor profile. The main ingredients in chimichurri sauce usually include:
- Fresh Herbs: The base of chimichurri sauce is usually made from finely chopped fresh herbs, with parsley being the primary herb. Some variations may also include other herbs like oregano or mint.
- Garlic: Garlic is a key component in the sauce.
- Vinegar: Vinegar, often red wine vinegar, provides the tanginess that balances the flavors of the herbs and garlic.
- Oil: Olive oil is commonly used to create a smooth, rich sauce.
- Chili Peppers or Red Pepper Flakes: These provide a hint of heat and depth to the sauce. You can always adapt the amount of chili used to your preference.
- Salt and Pepper: These are used to season the sauce to taste.