chimichurri
Sign in to saveChimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green () and red () varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula and Italian pesto.
Key facts
- Prepared food.image
- Chimichurri Sauce Recipe (13294574784).jpg
- Prepared food.country
- Argentina
- Prepared food.type
- Condiment
- Prepared food.main_ingredient
- finely chopped flat-leaf parsley, minced garlic, olive oil, oregano, chili peppers, and red wine vinegar or lemon juice
- Prepared food.similar_dish
- Persillade, guasacaca
via Wikipedia infobox
Wikidata facts
- Instance of
- sauce
- Subclass of
- salsa (food)
- Country of origin
- Uruguay
- Image
- Chimichurri2.jpg
Show 2 more facts
- Commons category
- Chimichurri
- native label
- chimichurri
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
7 sectionsContents
- Etymology
- Preparation
- Usage
- Other uses of the term
- See also
- References
- External links
Chimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green () and red () varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula and Italian pesto.
==Etymology==
Excerpted from Wikipedia’s “chimichurri” article, available under the CC BY-SA 4.0 licence.