Chimichurri Sauce - healthy, refreshing & above all delicious
Is it a dip or a sauce? And what was it called again? Chimi ... what? In order to eliminate the first ambiguities right from the start: The word "Tschimmi-tschurri" is pronounced. And it can be used as a sauce or a dip. So much in advance. But that certainly doesn't solve all questions, right? Where does this green sauce come from? What is it served with? And above all: how to prepare? Don't worry, all questions will find an answer. But please do everything one after the other.
Anyone who has ever been to Argentina knows them: them Grillsthat are operated in front of or in restaurants. With lots of (mostly) beef that is grilled on top. But serving the meat “naked”, i.e. without sauces, is not popular on the southern tip of South America either. That is why there is usually one or more servings of chimichurri on every table. With this recipe you can easily make Chimichurri Sauce yourself.
The pesto from Argentina
Yes, you could call it that, because: in the preparation it is the pesto Genovese of Italy, whose main components are basil and olive oil are very similar. The word pesto derives from “pestare”, meaning “to crush”. And the same goes for the chimichurri sauce. Although chimichurri is less enjoyed with pasta, as is usual with pesto from Italy, pesto is not only found in pasta dishes. This is also very tasty as a spread. Or to stay on the Mediterranean: for example on fine bruschetta. Or as a dip for fish dishes. The same goes for chimichurri. Its use is not necessarily limited to beef steaks either. Fish, cheese, grilled sausages or grilled vegetables can be refined with it. Any examples? Try the chimichurri Cevapcici or Sausage from Italy - you will be amazed.
The preparation is a breeze
Chimichurri sauce consists of just a handful of ingredients. The main ingredient is fresh parsley. This is first of all chopped into small pieces. To be further pounded in a mortar later. Together with ingredients such as lime juice, chili peppers, onions and spices - but which you can easily buy in every supermarket in this country. When you mortar, the aromas of the ingredients are released and combine to create a refreshing taste explosion - which goes very well with grilled beef. But not just with that. As already mentioned above ...
The question of durability
Professionals prepare chimichurri sauce long before it is consumed. The sauce should be like this for two weeks rest in a cool and dark place and pull through. Which, to be honest, is not absolutely necessary. A couple of hours before serving is enough. If there is anything left over, you can put the leftovers in a mason jar, cover the surface with olive oil (so that nothing oxidizes or starts to mold) and put it in the refrigerator.
By the way, if you look around on the Internet, you will find variants of Chimichurri recipes. Sure, they all have in common the use of certain ingredients such as parsley, lime and olive oil. But small changes in terms of quantities or one or the other ingredient that is left out or added can be seen again and again. The following recipe is definitely the right way to drive. It is very quick and easy to prepare. With ingredients that can really be bought anywhere in this country. Refreshing, healthy and delicious - simply an alternative to the sauces that are very popular with us such as BBQ sauce, garlic sauce or ketchup ...
Ingredients for Chimichurri Sauce:
60 g parsley (smooth)
Juice of one lime
1 stalk of winter hedge
1 clove of garlic
100 ml of olive oil
1 tbsp vinegar (white)
A bay leaf
1 tbsp thyme (dried)
1 tbsp oregano (dried)
0,5 chilli peppers (fresh or dried, alternative: 0,5 tsp chilli flakes or chilli powder)
1 teaspoon salt (coarse)
1 teaspoon peppercorns (black)
Make Chimichurri Sauce yourself:
1. Finely chop the onions, garlic and parsley.
2. Finely pound the thyme, chilli, oregano, pepper and salt in a mortar.
3. Now add onions, garlic and parsley as well and grind them in a mortar.
4. Vigorously stir in the juice of the lime, as well as the olive oil and white wine vinegar. If necessary, mortar again.
5. Let the bay leaf soak in a sealed jar for at least 24 hours.
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