Chimichurri is a versatile, simple sauce for protein-based and vegetable recipes, typically used as a marinade for roasted or grilled meat. After making a few jars for a recent Weaver’s Orchard cooking class, I’m becoming accustomed to using it for quick recipes.
The original recipe was shared by Chef Hector Ruiz, owner of Sofrito Gastro Pub. Chef Hector uses Chimichurri on tacos and to compliment grilled meats or fish. He says it is a sauce that changes from family to family and region to region. Additional flavorings can include paprika, smoked paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf. In a red version, tomato and red bell pepper may also be added.
Since making that first jar, I’ve been using chimichurri for chilled salads. It is so much better than prepared dressing for a garden fresh salad. During the Weaver’s Orchard cooking class one of the gals (who loves to cook and garden) said she always has a jar in the fridge. She uses her garden herbs to create a blend and especially enjoys chimichurri on steak.
Like many cultural recipes, we can relate to it when a sauce is referred to as a substitute for ketchup, to slather lots of dishes. This recipe reminds me of a harissa but not as spicy. With so many variations, create a chimichurri to suit your taste. I noticed Chef’s wife recently made a cherry chimichurri! What fun you can have with this versatile sauce.
Thank you for sharing your inspiration, Chef Hector!
If you are close to the Reading or Mohnton area be sure to make Sofrito Gastro Pub a stop.
Try Chef’s recipe for a summer margarita!
If you are curious how I sampled the chimichurri (in the above photo) it was a frying cheese with a fresh tomato. The high heat point of halloumi, para frier cheese or bread cheese makes it perfect for this appetizer or snack.
- 1 cup finely chopped fresh parsley
- ¼ cup finely cilantro, optional
- 2 tablespoons chopped fresh oregano or 1-2 teaspoons dry
- 1 tablespoon diced jalapeño
- 2 teaspoons finely chopped garlic
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¾ cup olive oil
- ¼ cup red wine vinegar
- Whisk all of the ingredients and store in tightly sealing container. Keep refrigerated.
- If using as a portion-based marinate, use a portion to marinate pork, beef, chicken or seafood and another portion to serve with prepared meat.