The chimichurri green sauce for meat and fish is made with aromatic herbs and spices, used in its places of origin to give meat dishes a burst of flavor and character. However, I use it extensively to season fish as well.
It originates from Argentina and can be used both as a marinade and a condiment, made by finely chopping the herbs with a knife.
Traditionally, a blender is not used, as it would result in a more liquid sauce, while it should maintain its typical consistency.
It’s simple to prepare and just needs to be left to flavor in the fridge for a few hours, or even overnight, to be used the next day for our dishes.
Its main ingredients are parsley, chili pepper, garlic, oil, and white vinegar. According to your taste, you can add other spices and lemon.
If you’re planning a barbecue with friends, don’t forget to bring this sauce, and I guarantee it will impress everyone!
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 46.16 (Kcal)
- Carbohydrates 1.24 (g) of which sugars 0.14 (g)
- Proteins 0.31 (g)
- Fat 4.76 (g) of which saturated 0.68 (g)of which unsaturated 0.03 (g)
- Fibers 0.33 (g)
- Sodium 3.80 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.88 oz parsley
- 1 garlic (large)
- 1/2 tsp dried chili peppers (spicy)
- 1/2 tsp dried oregano (or thyme)
- 1/2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 2 tbsps extra virgin olive oil
Tools
- Cutting Board
- Vegetable Knife
Preparation
To prepare the chimichurri green sauce, start by washing the parsley and patting it then with paper towels.
On a cutting board, with a vegetable knife, chop the parsley very finely.
Do the same with the garlic clove.
Further chop half a teaspoon of dried spicy chili pepper.
Combine all the freshly chopped ingredients in a small bowl and add oregano, fine salt, lemon juice, white wine vinegar, and extra virgin olive oil, and stir to mix all the ingredients.
Cover the bowl with plastic wrap and let it rest in the fridge for at least a couple of hours, but preferably overnight.
Longer rest times allow the aromas to better release and blend together.
The chimichurri green sauce for meat and fish is now ready to flavor your dishes.
Storage
In a bowl covered with plastic wrap or an airtight container, it keeps in the fridge for about 3 days.
In a bowl covered with plastic wrap or an airtight container, it keeps in the fridge for about 3 days.
Here is a selection of great products useful in the kitchen. Many of these I have bought and tested myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
