Chimichurri Sauce Recipe [Video] (2024)

FAQs

Why is my chimichurri sauce bitter? ›

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

He starts by adding flat-leaf parsley to the processor and tops it with a bit of fresh oregano. He then adds fresh cilantro, red wine vinegar, lots of black pepper, fresh garlic and smoked paprika to the processor. He tops it off with salt and a healthy amount of olive oil and purees it.

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

The vinegar browns the herbs over time making the appearance of the chimichurri dull.

The Argentinian chimichurri uses parsley and cilantro. It has a slight tinge of spice, but nothing like the extremely spicy Mexican chimichurri. The Argentinian version also uses vinegar and is more like an infused oil than a “sauce”.

If you find the chimichurri sauce too tangy, you can reduce the amount of vinegar used or add a pinch of sugar to balance the flavour. As the sauce is very versatile, feel free to experiment with different herbs, vinegar, and oils or even add a touch of freshly squeezed lemon juice for extra tanginess.

What is chimichurri made of? The ingredients for chimichurri sauce may typically include chopped parsley and/or coriander, garlic, onion, olive oil, red or white wine vinegar and chilli.

What is chimichurri in English? ›

Meaning of chimichurri in English

a sauce from Argentina usually made from the herbs parsley and oregano, garlic, oil, vinegar, and chili, often eaten with meat: I had beef tenderloin with chimichurri.

Chimichurri is a power house of healthy fats and medicinal herbs. Olive oil is packed with monounsaturated fatty acids or MUFA's which have been shown to lower low-density lipoproteins (LDL) as well as total cholesterol levels.

How long does chimichurri sauce last? Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged.

You don't want the herbs to be completely pureed, just finely chopped. While some thin, tender parsley stems are okay, avoid adding thicker stems, because they can make the chimichurri quite bitter. If your chimichurri is bitter, you can add more lemon juice or vinegar to help counteract it.

Don't over-chop when adding the oil, as it may start to emulsify and make the final sauce cloudy. Scoop into a bowl and serve. Can be made several hours in advance and kept in fridge.

Try a pinch of baking soda.

Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps.

If you find the chimichurri sauce too tangy, you can reduce the amount of vinegar used or add a pinch of sugar to balance the flavour. As the sauce is very versatile, feel free to experiment with different herbs, vinegar, and oils or even add a touch of freshly squeezed lemon juice for extra tanginess.

Sweetness balances out acidity, spice, and bitterness. A salad composed of bitter greens may benefit from a sweeter dressing. But sweetness can come from sources other than one-note white sugar; consider honey, pureed dates, maple syrup, jam, or molasses as sweeteners that also add flavor and mouth-feel.

Add the chopped parsley, cilantro, and minced garlic to the bowl, then stir until everything is combined. Use the chimichurri immediately, or refrigerate it for later. Chimichurri can also be frozen in an ice cube tray, then transferred to a freezer bag for long term storage.