Chimichurri – a fresh, green sauce that elevates your grilled food
Looking for a tasty side for the grill? Then you should try chimichurri—a cold Argentinian sauce packed with herbs, garlic, chili, and acidity that makes meat, fish, and vegetables sing!
Chimichurri can be used as a marinade, sauce, or dressing—and it’s just as good with a juicy steak as with grilled fish or bruschetta. It’s easy to make and keeps for several days in the fridge. If you store it in a sealed Norgesglass, you’ll have a colorful flavor bomb ready for your next barbecue dinner.
Recipe for chimichurri
You will need:
- Norgesglass 0.2 L
- 1 bunch finely chopped flat-leaf parsley
- 1 bunch finely chopped cilantro
- 1 bunch finely chopped chives
- ½ red chili, finely chopped
- 2 garlic cloves, finely chopped
- 2 dl olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- Salt and pepper to taste
How to do it:
- Blend all the ingredients in a blender or food processor until you have a smooth sauce.
- If the sauce is too thick, add a little more olive oil as needed.
- Pour into a clean Norgesglass, screw on the lid, and place in the refrigerator overnight.
- This gives the flavors time to fully develop.
Tips for use
With its intense color and fresh taste, chimichurri is guaranteed to become a staple at summer dinners – and it also looks pretty stunning in a jar on the table, or as a gift for the grilling enthusiast!
- Pour over grilled meat or fish just before serving.
- Stir it into a tomato salad for a fresh twist.
- Use it as a dressing on toast, bruschetta, or with oven-roasted vegetables.
