Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce of Argentine origin,[1] used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Paraguayan and Uruguayan cuisines,[2] the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
The name may be a variant of Spanish chirriburri ‘hubbub’, ultimately perhaps from Basque zurrumurru ‘noise, rumor’.[3] Another theory connects it to Basque tximitxurri ‘hodgepodge’, ‘mixture of several things in no particular order’; many Basques settled in Argentina in the 19th century.[4]
Various, almost certainly false etymologies, purport to explain the name as a corruption of English words, most commonly the name “Jimmy Curry”,[5][6] “Jimmy McCurry”,[5][7] or “give me curry”,[8] but no contemporary documentation of any of these stories has been found.
Chimichurri is always made from finely chopped parsley, but other seasonings used vary.[9] Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil is typical (plus a shot of hot water) [9][10] Some recipes add shallot or onion, and lemon juice.[10] Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[10] Chimichurri is often served as an accompaniment to asados (grilled meats).[9] It may be served with grilled steaks or roasted sausages,[2] but also with poultry or fish.
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