Chimichurri is a vibrant, herbaceous blend known for its bold, fresh flavors and versatility. When prepared, it is traditionally served as a condiment for grilled meats, especially beef, chimichurri has become a global favorite for adding zest to a wide range of dishes. It’s typically made from finely chopped parsley, garlic, vinegar, olive oil, and red pepper flakes, though regional variations and personal preferences often lead to the inclusion of other herbs like oregano, cilantro, or even mint.
Chimichurri has two primary forms: chimichurri verde (green) and chimichurri rojo (red). Chimichurri verde is the classic version, featuring fresh parsley as its base, which provides a bright, grassy flavor balanced by the sharpness of raw garlic, the tang of vinegar, and the heat of chili flakes. Chimichurri rojo adds tomatoes or red bell peppers and paprika, giving it a deeper color and slightly sweeter flavor while still retaining the signature freshness of the green version.
It’s typically served alongside asado, the South American style of grilling meats, where it is spooned over steaks, sausages, or chicken, enhancing the smoky flavors with its acidity and freshness. Chimichurri is also commonly used as a marinade for meats before grilling, allowing its robust flavors to penetrate the food. In addition to meats, chimichurri pairs beautifully with vegetables, seafood, and even eggs, offering a fresh, zesty contrast to richer dishes.
Chimichurri is also customizable. Some variations include lemon juice for added brightness or cumin for a smoky undertone. Cilantro can be used in place of or alongside parsley for a more citrusy flavor. The sauce can be adjusted to taste, whether you prefer a chunkier, rustic texture or a smoother, more refined consistency.