We are a sauce family. It's one of the food items my husband is most opinionated about. He's usually a sport with most things I make but his top complaint is when something doesn't contain a sauce. Because of this, sauces make up a large portion of my component list. Like this chimichurri verde, most are quick and fresh- a perfect companion for vegetables (and some fruits!)
I've found the history behind chimichurri not very solid. Most references are that it hails from Argentina but with no specific origin. There are a few theories about where it came from and the name behind- this article gives a brief rundown. Chimichurri is mainly linked with grilled meats (specifically steak) but as mentioned, it's a wonderful companion for vegetarian cooking.
Red: An alternate to chimichurri verde is chimichurri rojo. Recipes I've made are similar to the green version with a heavy hand of smoked or sweet paprika along with cayenne. This recipe is a good example but I cut back on the cayenne quite a bit.
Parsley Only: Leaving out the cilantro and only using parsley is more traditional. I prefer the flavor addition of the cilantro but it's really good without.
Spicy: Up that crushed red pepper amount. You can really play around with the heat level- it's up to you and your preference.
Grain Bowls: A perfect sauce for topping grain bowls, especially ones with roasted or gilled vegetables like cauliflower, sweet potatoes, or even sweet corn. Also works well as a topping to polenta.
Tacos: Drizzle chimichurri on vegetable or legume tacos- the acid from the vinegar is a perfect way to brighten up the filling. Works especially if you're using a cheese like cotija.
Skewers: Make some grilled vegetable or halloumi skewers and use the chimichurri to serve with the skewers and grains.
Eggs: Fry a couple of eggs and drizzle the sauce on before serving.
Salad: I like to use the chimichurri like a dressing. I also like cooking chickpeas and tossing them in the chimichurri before adding to a salad.
Roasted Vegetables: As mentioned with the grain bowls, chimichurri is wonderful with roasted vegetables. Squash, sweet potatoes, cauliflower, and sweet corn are a few of my favorites.
Hi Erin,
I love this but never had it with Mexican oregano, where did you get your seeds from?
Many thanks,
Sophie
I actually purchased it as a plant from a local nursery but it looks like you can find seeds online: https://www.mountainvalleygrowers.com/lipgraveolens.htm
I am very happy to see a chimichurri recipe that doesn't make a huge amount. I have yet to make chimichurri, but I really like the idea of it with grain bowls.
How long does this keep for once made up? Can you freeze it?
I usually keep it up to a week (sometimes a few days longer). I'd recommend against freezing it. Vinegar loses some of it's acidity after freezing would would change the flavor.
This looks so good! I'm going to try it with a variation on your chickpea Casarecce tonight for dinner. Since it is summer I'm going to do a light cashew béchamel/sweet potato drizzle and the corn you mentioned! Can't wait!!!