Quebracho’s Argentinian Chimichurri Recipe
Empanadas and Chimichurri Go Hand In Hand
As the unofficial condiment and marinade of Argentina, chimichurri is the perfect accompaniment to Quebracho’s empanadas. Better yet, it’s so easy to make at home that anyone can whip up a batch in just a few minutes! Keep reading to learn how to create the perfect sauce for your authentic Quebracho empanadas.
Argentinian Chimichurri Ingredients
- Fresh flat leaf parsley, 9 oz. (about 2 bunches), finely chopped, stems included
- Fresh oregano, 1 TBSP finely chopped, loosely packed
- Garlic, 2 large cloves, minced
- Olive oil, 2 cups
- Red wine vinegar, ⅓ cup + add more to taste
- Chili flakes, to taste
- Salt, to taste
Chimichurri Directions
Place the parsley, oregano, garlic, and olive oil in the food processor or blender and process until you reach the consistency of pesto.
Transfer to a bowl and whisk in vinegar, chili flakes, and salt to taste.
Kicking Your Chimichurri Up a Notch
This recipe can easily be modified to your tastes. Almost every ingredient can be increased or decreased depending on your preferences. If you find that full olive oil is too bitter, you can try balancing it with a healthy, sustainable oil like sunflower or avocado oil. If you’re not a fan of spice, omit the red pepper flakes, or just add a few.
Chimichurri can be added to anything, from empanadas to eggs, potatoes, steak, chicken and more. There is even a dry version or chimichurri in Argentina, using the same ingredients but dry. This is a great rub to use when grilling.
Now that we are approaching summer, a great fun variety of chimichurri is chimicherry! Try searing some cherry tomatoes in a hot cast iron, roughly chop them, and add them to your chimichurri for a smoky, charred, and refreshingly satisfying kick. It goes great with grilled meat and fish.
Are you making a meal out of our frozen empanadas? Maybe you’d like to impress friends and family at your next dinner party? Try whipping up a batch of homemade chimichurri! We promise that this herbaceous sauce is perfectly dippable.
The World in a Pocket recently posted Belén’s own recipe for authentic Argentinian chimichurri!
