Wednesday, 14 March 2018

Argentinian Chimichurri


When I first made chimichurri, I was obsessed with this condiment but somewhere along the line, I stopped (not that I tired of it) and somehow I never made it again.

Then one day while looking for more ideas to use avocados in salads, I found a recipe for authentic Argentinian Chimichurri. Ah! That brought me back to the time when I was eating lots of stuff laced with this delicious green sauce.

The recommended method to make chimichurri is not to use a food processor. Instead, mince the Italian parsley and other ingredients by hand. And the best vinegar to use is red wine vinegar which I love.


I'll have to agree that I prefer this version lots better than the one I made before. With this chimichurri, I made a salad...


and a chicken rice...


Before I share those two recipes, let's get on with the chimichurri first. There are no hard and fast rules, adjust according to your preference. I guess this to the Argentinians is what sambal belacan is to us.

Argentinian Chimichurri
Recipe source : Adapted from Cafe Delites

Note : I bought Italian parsley from the supermarket and they come in 10g packs. I bought 5 and used the leaves only to use in this recipe.

Ingredients :
- 50g Italian parsley, take the leaves only (you will get about 3/4 cup)
- 5 cloves garlic (I love garlic, so you can use less if you want)
- 1 red chili
- 1 tsp dried Oregano
- 1 tsp sea salt
- 1 tsp pepper
- 1 cup olive oil
- 3 tbsp red wine vinegar

Method :
1. Mince the parsley finely using a knife. Put into a bowl.
2. Crush the garlic using a garlic press (or mince finely with a knife) and add to the minced parsley.
3. Chop the red chili finely and add to the bowl.
4. Then add dried oregano, salt, pepper, olive oil and red wine vinegar. Stir to mix everything up.
5. Let is stand for flavors to develop. Taste and adjust for seasoning.
6. Use immediately or pour into an airtight container and store in the fridge.

33 comments:

  1. Nowadays, my dinner will be light, with vegetable...

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    1. If I eat a heavy lunch, then I skip dinner...

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  2. Looked flavour. Never made chimichurri before.

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  3. Till now I have yet to try any Chimichurri. Would like to try some soon but yours sound very appetizing. Is it spicy hot with the 1 red chili? I see your half avocado - mmmhhhh, looks so creamy and tasty!

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    1. It is not spicy at all with that one chili. Perhaps two would amp up the spiciness.

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  4. I think I've only had chimichurri once or twice when eating out but it sounds like a healthy dressing I should make and eat more of. I must get me some red wine vinegar first! :P Huh, can make chicken rice with it too? ^.^

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    1. heh..heh...I will post that chicken rice soon :)

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  5. Not sure what chimichurri is but I would love to try.... The chicken rice looks good! With avocado some more.. very special!

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    Replies
    1. It's some sort of dressing cum sauce. I love it a lot.

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  6. chimichurri with chicken rice ... brilliant! i've mainly only had it with salads and steaks, but come to think of it, you're right, it does taste versatile enough to pair as a condiment with a lot of asian dishes. maybe even as a dip for satay, or a substitute sauce to shower over dry wantan mee :D

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    1. I am thinking of an Asian inspired nasi ulam with chimichurri!

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  7. Name makes me think of Mary Poppins. :D :D :D

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  8. I have not tried this green sauce before, very curious how it tastes

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    Replies
    1. It's pungent, sour, salty and slightly spicy.

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  9. Oooooo yums.
    I wonder when lah I'm gonna try and do it myself using your recipe. :)

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  10. never heard of this sauce before....I just googled it out to know more...haha!

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  11. When I was home alone while wifey was in US, I started pounding my own own sambal belacan. I think I have the angin to try yours real soon! See-me-curi your chimichurri recipe!!

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    Replies
    1. How was your sambal belacan? Meletop! hee..hee...

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  12. Like most of your readers, I never try chimichurri too but I know there is a chimichurri restaurant at Jaya One :P

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    1. Oh, a restaurant by that name. I wonder if they serve chicmichurri :)

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    2. Yes, they serve chimichurri :)

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  13. Happy to stumble here in your blog because im into this kinds of foods. I love this. way to go!

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  14. Phong Hong, I love your adventurous side how you expand your culinary knowledge of other countries! I have been making Chimichurri for years, (about 10yrs or longer) and have only been using it for grilled chicken, lamb, or steaks, but for using it on salads, and other dishes has not come to mind yet! Thanks for sharing your lovely and yummy ideas!

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    1. Hi Elisabeth! It sounded and looked good to me as green is my favorite color :) Ever since making chimichurri, I am addicted to it!

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  15. I don't know how it taste like but if given a chance I will try because it looks and sounds nice. Lol!

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    Replies
    1. Hope you bump into it in some western restaurants!

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