# Make Your Own Chimichurri

> The classic Argentinian sauce with Swiss herbs. Fresh, punchy, ready in 10 minutes.

Chimichurri is the soul of Argentinian asado culture. A cold herb sauce that lifts any grilled piece of meat to a whole new level. We adapt the original with fresh Swiss herbs from your own garden.

## What Is Chimichurri, Anyway?

A blend of fresh herbs, garlic, vinegar and oil. Not a pesto, not a dip, but a sauce with character. In Argentina it belongs on every piece of asado meat the way pepper belongs on a schnitzel. Over here, it goes with practically anything off the grill.

## Classic Recipe for 1 Jar (about 250 ml)

- 1 large bunch flat-leaf parsley (about 50 g)
- 4 sprigs fresh oregano (or 1 tsp dried)
- 4 garlic cloves
- 1 red chilli
- 100 ml good olive oil
- 3 tbsp red wine vinegar
- 1 tsp coarse sea salt
- 1/2 tsp black pepper
- Optional: 1 tsp smoked paprika

## Step-by-Step Preparation

Wash the parsley and spin it thoroughly dry. Wet herbs make the sauce watery. Only use the tender stems - the thick ones go out.

Chop the parsley very finely, with a mezzaluna or a sharp chef's knife. Whatever you do, don't use a blender, or you'll end up with mush instead of sauce. Texture is everything.

Finely chop the garlic and chilli (deseeded) as well, and add the oregano leaves. Put everything in a bowl.

Salt and pepper on top, then add the red wine vinegar. Let it sit for 5 minutes. The salt draws the flavours out of the herbs.

Finally, slowly stir in the olive oil. Don't emulsify it like a vinaigrette - just mix it well. The sauce should stay loose.

## Swiss Variation

Replace half the parsley with fresh wild garlic (in spring) or chives. The intense flavour works beautifully. Instead of red wine vinegar, you can use a good farmhouse apple cider vinegar.

## What Does Chimichurri Go With?

- Beef in all its forms
- Grilled chicken breast or thighs
- Lamb chops
- Grilled vegetables (especially aubergine and courgette)
- As a dip for toasted bread
- On grilled halloumi

## Storage

Fill into a clean screw-top jar and cover with a thin layer of olive oil. The sauce keeps for a week in the fridge. Let it come to room temperature before serving, otherwise it won't release its full flavour.

## Pro Tips

Make the sauce at least 2 hours before serving. It gets better with time as the flavours meld. The next day it tastes even more intense.

Adjust the heat to taste. If you like it hot, leave the chilli seeds in. For a milder version, simply leave the chilli out altogether.

Always use high-quality olive oil. In a cold sauce, you taste every difference.

## Variation: Chimichurri Rojo

The red version: use more red pepper and dried chillies instead of parsley. Add smoked paprika, tomato paste and a dash of cumin. Goes brutally well with dark beef and lamb.

## The Bottom Line

Chimichurri is the easiest way to take your barbecue evening from good to unforgettable. Make it once and you'll never be without it. That jar in the fridge is your best friend on the weekend.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*