Any recommendations for a decent chimichurri recipe? If there’s a decent packaged product or herb mix (add oil / vinegar) that is ok, too. (My herb mix stash from Argentina has gone stale.)
Here’s some info from CH including Veggo’s which was pretty famous. I’ve never made it.
This one is really good:
It’s from an LA Argentinian steakhouse. Here’s a link to all three products (chimichurri, spicy chimichurri, and aioli)
Prolly more traditional to use dried oregano but I’ve used and enjoy this recipe. http://nymag.com/restaurants/recipes/inseason/58057/
Francis Mallmann’s Chimichurri
1 cup water
1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil
Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3) Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day, and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks (adapted from Seven Fires: Grilling the Argentine Way, by Francis Mallmann with Peter Kaminsky; Artisan, 2009).
I believe traditionally you’d leave it on the counter to lacto-ferment.
The name of the sauce probably comes from Basque tximitxurri ([t͡ʃimiˌt͡ʃuri], approximately chee-mee-CHOO-ree), loosely translated as “a mixture of several things in no particular order”; many Basques settled in Argentina in the 19th century.
There are also various (almost certainly) false etymologies purporting to explain the name as a corruption of English words, most commonly the name “Jimmy Curry” or “Jimmy McCurry”, but there is no contemporary documentation of any of these stories. Australian chef John Torode essentially attributed the name to a corruption of the English soldiers’ request “give me curry…give me curry,” during Cooks Abroad, a documentary for the BBC.
Michelle Bernstein’s version is our favorite. I always get requests for it when we have people over.