2:41 am - Monday, June 18 2018
Home / Food / Chimichurri Sauce



Chimichurri Sauce

Chimichurri Sauce by The Culinary ChaseWhat an amazing and versatile condiment! Chimichurri sauce hails from Argentina – a country on our travel wish list of must places to visit. Use the sauce as a marinade for beef, chicken, fish, seafood, or perfect drizzled on vegetables.

  If you have time, leave the sauce overnight at room temperature as this will intensify the flavors.  This is Argentina’s national barbecue sauce where its prime use is to serve it with grilled beef.  Argentinians love their beef – about 63.5kg (140 lbs.) a year per person!  Their beef is some of the best in the world  and with 50 million cows around there are more cows than people.

handful of fresh parsley, stems removed
handful of fresh cilantro (coriander), stems removed
1 to 2 cloves of garlic
olive oil
1 to 2 tablespoons lime juice (can also use red wine vinegar)
pinch red pepper flakes
sea salt and freshly ground black pepper

Blitz the parsley, cilantro, garlic, and chilli flakes in a food processor or chop finely by hand. Initially add 2 tablespoons of the olive oil, 1 tablespoon of lemon juice, and pulse to combine everything to a saucy consistency. Adjust ingredients according to taste.

The Culinary Chase’s Note:  An easy sauce to make that packs a flavorful punch and enhances the natural flavors of the food it’s served on.  Enjoy!

The post Chimichurri Sauce appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


fugazza (Argentinian pizza)

Last month Mr S and I were in Buenos Aires.  I knew Argentina was originally a Spanish colony but never realized how Italian immigrants influenced the makeup of food until we visited.  For sure, regional dishes can be found (parrilla)...

Leave a Reply

Your email address will not be published. Required fields are marked *