Chimichurri: A Fist Full of Flavor to the Taste Buds

 Fresh herbs, bright acidity, and silky smooth olive oil combine to make one of the greatest condiments known to man. Chimichurri will change your life forever.

The path of discovering Chimichurri

For quite some time now, I have been drawn to cooking with live, wood fire.  There is nothing better than the smell of some oak burning in the fire pit as drippings of beef fat ignite on the hot embers below.  It’s such a primal way of cooking and the flavors are unmatched.  I am immediately taken back to a time when cowboys pulled their chuckwagons around the grasslands of the American West and cooked their meals over fires after driving cattle for the day.  I love this way of cooking and a lot of my favorite things to cook come from the land of the Cowboy.

Argentina’s famous chef and their cowboys….The Gaucho

If you know much about live fire cooking, then you have probably heard of Francis Mallmann, world renowned Argentinian chef, known for cooking on all sorts of wild contraptions over open fires.  Rebar cages with all sorts of meats, vegetables, and fruits hanging from wires around a giant ring of smoldering firewood.  Or, multi-tier, wood-fired ovens, filled with fish that have been buried in piles of salt.  He is the master of outdoor, live fire cookery.  As it turns out, Argentina has its own famous cowboy lore:  the Gaucho, a nomadic and colorful horseman and cowhand of the Pampas, or grasslands of Argentina and Uruguay.  These guys carry big knives and cook Asado.  So, naturally, with my love of fire and cowboy cookery, I feel very drawn to Argentine cuisine.  

After learning about Mallmann and Argentine-style cooking, you quickly discover the country’s national sauce:  Chimichurri.  An incredibly flavorful combination of fresh herbs, aromatics, acid and fat.  It is used on a wide variety of grilled meats, fish, vegetables, and sandwiches.  It’s bright, acidic, and fresh flavors are great at cutting through the fattiness of grilled beef and sausages.  It is, by far, one of my favorite toppings for meat.

What is Chimichurri?

Chimichurri is essentially a vinaigrette with a larger volume of herbs and aromatics.  It’s made up of a few simple ingredients that, when combined, create a fist full of flavor that will punch you straight in the tongue, but in a good way.  The ingredients can be broken down into four main groups:

• Herbs: The bulk of this workhorse is parsley, making up the largest portion of this sauce and provides it’s distinct flavor.
• Fat:  Extra virgin olive oil is the fat of choice here.  It helps the sauce cling to the meat and to our tongues as we eat.  This also helps the flavors of the sauce to linger on our taste buds, increasing the flavor experience.
• Acid:  Red wine vinegar is the standard.  The goal here is to bring brightness and sourness to the sauce.  It’s the perfect contrast to rich, smoky meats.  The addition of acid also causes us to salivate more as we eat, increasing the mouth pleasure.
• Aromatics and Spices:  These are the background flavors that help to tie everything together and make it all just a bit more interesting.  This includes garlic, red pepper flakes, oregano, onion, and salt.  While oregano is an herb, it is usually a small amount and, often, a dry version.

The Origins

Like many recipes, it’s hard to pinpoint an exact origin story for chimichurri.  Argentina is made up of immigrants of several different European countries, as well as the indigenous peoples of the region.  Some people think that the Gauchos created it as they moved their herds of cattle across the Pampas regions.  Others think that it may have come from the Quechua people who originally inhabited the lands in and around Argentina.  While others think that it was a variant of a Basque-style herb sauce, called Tximitxurri.  This sauce is made up of parsley, garlic, smoked paprika, olive oil, vinegar, and salt, which is pretty similar to chimichurri.  But, more than likely, it was probably a mix of influence from all of these groups and others, as people migrated into the region and began working with what they had on hand at the moment.

The Versatility of Chimichurri

The cool thing about chimichurri is that, once you know the basic concepts, you can modify it to included different herbs, vinegars, or spices.  Trade out some of the parsley for some cilantro and add some habaneros and now it’s a completely different sauce, while still maintaining all the attributes of a traditional chimichurri.  You could also add in some roasted red bell peppers and some cumin.  BOOM!  A red chimichurri style sauce with completely different flavors, but with very little difference in the recipe or technique.

To Chop or to Blend? Smooth vs. Rustic Chimichurri

Traditionally, the herbs are chopped by hand and then mixed with the other ingredients.  This a chunkier, more rustic version.  Alternatively, you can throw all the ingredients into a food processor and blend it all into a very smooth and homogenous sauce.  This method changes the texture and appearance of the chimichurri.  Both versions will taste great.  You may just have to experiment and figure out which way you prefer it, as well as which version works best for your intended use.

What will I need to make Chimichurri?

• Fresh Parsley
• Dry Oregano
• Red Wine Vinegar: Feel free to get a little creative here. Any bright and acidic vinegar will work here. However, I would avoid sweet vinegars like balsamic.
• Extra Virgin Olive Oil: Don’t skimp on this ingredient. Since there are so few ingredients in this sauce, you want to make sure that they are all of good quality. You don’t have to buy the most expensive olive oils, but they also shouldn’t be the bargain bin oils either. You want something that has REALLY good flavor to it. You won’t regret getting good quality extra virgin olive oil. Also, make sure it is EXTRA VIRGIN….not just plain olive oil.
• Garlic
• Red Onion
• Sea Salt: I, once again, used Redmond Real Salt. Find it HERE