Basil Chimichurri Recipe - Basil Steak Sauce Recipe (2024)

FAQs

What is a chimichurri sauce made of? ›

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.

Pesto and chimichurri are both herb sauces made with garlic and olive oil, but they are very different. Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes.

Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator.

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.

Blanching basil retains its vibrant green colour for longer and helps reduce the speed of oxidation, which is responsible for an unappealing grey or brown tinge.

What is the difference between expensive and cheap pesto? Ingredients. Real pesto is made only of fresh Genovese Basil leafs from Prà near Genoa, Italian Extra Virgin Olive Oil, Peccorino Romano cheese, pine nuts and fresh garlic.

Traditional chimichurri does not include cilantro, but you can add it if you want! Is chimichurri spicy? The red pepper flakes in chimichurri give it a nice little kick, but it's not overly spicy. Feel free to add as much or as little as you like!

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

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.

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

What meat do you eat with chimichurri? ›

Best steak for Chimichurri Sauce - in South America, cuts such as flank, flat iron and skirt are popular for serving with Chimchurri Sauce because they have really great beefy flavour that pairs so well with this fresh, zingy sauce. However, Chimichurri will pair beautifully with ANY steak!

You can use whatever vegetables you want and love on the grill. I've got eggplant, zucchini, red peppers, asparagus, and cherry tomatoes. They're grilled as simply as possible, with just a coating of olive oil and a pinch of salt.

A more spicy chimichurri would call for a strong gin - say Plymouth or even Plymouth Navy Strength - while a mild chimichurri totally agrees with a mild gin e.g.: The Botanist.

If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the garlic's spicy, pungent flavor and the vinegar's acidic tang, and that's chimichurri.

The origin of its name is uncertain, though it is probably derived from the Basque tximitxurri, which means something like “a hodgepodge.” It has long since been internationalized, however, with a taste that reflects the manifold flavours brought by immigrants from different European countries.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Pesto calls on olive oil to bind together its classic combo of basil, garlic, parmesan and pecorino cheeses, and pine nuts. Chimichurri also uses a little oil (either vegetable or olive), but, crucially, adds in white vinegar to give the sauce its signature puckery tang.