Chimichurri: The Green Liberator
Today, we talk about my #1 homeslice, Chimichurri, an Argentine liquid-gold-of-a-sauce to drizzle atop all your finest meats and seafood. It's usually served with red meat, but yolo, just pour it over everything! Pour it on your fish. Pour it on your meat. Pour it on your friends. Pour it on your homework. Anyways, let's keep this structured. We'll talk a bit about the etymology and some fun facts. Then, we'll share some sick recipes so you can make this sauce yourself.
Major food experts and historians agree that this Argentine sauce was invented by the cowboys (gauchos) of Argentina, who were known to grill meats and sausages over open fires. Yes, I know what you're thinking. Their job is legit. You're correct. But, sadly, not all of us can spend our days herding cattle and eating sausage. Anyway, it was likely that they used a dry version of Chimichurri, which did not spoil as quickly as fresh herbs would.
The origin of the word is unclear. Some say that the name comes from this guy named Jimmy McCurry, an Irishman who marched with troops for Argentina's independence in the 19th century. It is also rumored that the sauce may be named after an Englishman, Jimmy Curry, who spent time with gauchos while involved in the meat trade. Either way, Jimmy (Mc)Curry was too of a name for locals to pronounce so it eventually evolved into "Chimichurri".
Chimichurri is generally made of chopped parsley, oregano, garlic, olive oil, salt, pepper, and wine vinegar. Variations can include onion, cumin, lemon, basil, paprika, bay leaf, tomato, swag, or bell peppers. If you want to impress your friends, grill some meats and serve this sauce fresh. The difference between fresh chimichurri and old, dried, packaged chimichurri is unreal. It is advised that you make the sauce a day before serving. This causes all the different flavors to soak into each other. Refrigerate in the interim and serve at room temperature.
If you're interested in making it yourself, here are a few recipes: