John Myers
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Argentinian Chimichuri Sauce
The perfect argentinian chimichuri sauce recipe with a picture and simple step-by-step instructions.
- 2 bunch Parsley smooth
- 1 good handful Mixed herbs
- 1 Pc. Lime
- 2 Pc. Shallot
- 2 Pc. Clove of garlic
- 1 st Chili
- 2 tsp Coarse sea salt
- 2 Pc. Bay leaves
- Black pepper from the mill
Note on this sauce:
- Because there are as many Chimichuri recipes as Argentine family (not mine, an Argentine chef said). I have made my own recipe. The herbs I use: parsley, thyme, oregano, rosemary, sage and coriander. Everything fresh. What I mean by “I use”, you can also use other herbs or add others to how you like them.
Preparations:
- Wash the herbs, spin dry, wipe off. Cut roughly. Peel the shallot and garlic, cut into small pieces. Core the chilli, cut finely. Wash the lime warm, rub dry. Rub half and squeeze out the juice.
Manual work is the order of the day:
- You put the herbs in a mortar, sprinkle them with sea salt and a few drops of lime juice and start making a mortar. Then gradually add the shallot, garlic and chilli in small amounts and continue to use the mortar until the paste is not too fine. Mix with olive oil to the consistency of a sauce. Add 2 small bay leaves.
Serving:
- It is an advantage if it can pull through at room temperature for 3-4 hours. It’ll be even better overnight. I served it in the mortar so as not to carry a lot of dishes (in the garden and back). I put the rest (too little) in a screw-top jar and kept it in the refrigerator. Covered with oil, it can be kept in the refrigerator for approx. 1 week. By the way, it can also be used as a dip, I’ve tried it.
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