Make this chimichurri sauce if the cilantro is taking off in your Southwest garden.  Or make it with store bought cilantro.  Either way this is a very yummy way to use the bounty and get some fresh greens in winter.  Good news – you can also can this for later use if you are part of the “Canuary” challenge.

What is Chimichurri

Chimichurri is an uncooked sauce made with finely-chopped greens with some herbal affiliations, oil, and vinegar. It may also contain carrots, garlic, and sometimes spicy chile peppers or red pepper flakes (as seen in the cover image).

“Finely chopped greens of herbal affiliation” can include cilantro, parsley, or even green carrot tops. With these greens as the base, there are many embellishments. Often green scallions are added. Also green oregano leaves, marjoram, a touch of rosemary, and even green fennel leaves.

Chimichurri sauce originates from Argentina and Uruguay, where it is traditionally used to dress grilled meats. There are as many variations as there are gauchos in Argentina, so feel free to embellish at will. The chimichurri made with parsley and fennel leaves pairs well with grilled Argentine blood sausage.

Argentina?

Yes, I have been to Argentina – on the track of the perennial marigolds – but that is a tale for another day. I did partake in a traditional Argentinian barbecue on one notable day. It was a reunion of friends, all people I had never met before (that’s another tale). Each person brought either their own homemade chimichurri sauce or bottles of beer. There were about 18 different grilled beef things to eat, and ample sauces to sample. Let me just say that a fine and very tasty time was had by all.

Chimichurri Sauce

Ingredients
double handful of cilantro to yield about 1 cup finely chopped herb greens 
2 medium carrots or about 8 baby carrots
2 tablespoons fresh oregano leaves, 1 tablespoon if dried
1 /4 cup vinegar, we used our apple scrap vinegar
1 /4 cup tasty olive oil (use the expensive flavorful one!)

optional: 1 garlic clove, 3 scallions, a few rosemary leaves
optional: few grinds of pepper
Reducing salt? Taste it first. Optional: 1 teaspoon salt

Make the Sauce

Step 1. Wash your greens and pat dry. Some moisture is okay.
Step 2. Place carrots in food processor and chop well.
Optional Step 2a. If you want garlic, chop it in now.
Step 3. Add oregano and cilantro leaves and chop well.
Step 4. Add the oil and vinegar and give a whirl.
Taste. I wanted some more vinegar. We are cutting down on salt and it needed some zip.

Use fresh over meat, roasted root vegetables, or even fish. If for fish you could some lemon juice in place of the vinegar – some not all of the vinegar!

Storage of Chimichurri

Because the ingredients are soaking in olive oil and vinegar you can keep it on the counter for a few days – but those pretty green leaves will turn brown.  If stored in the refrigerator, warm to room temperature before using.

Canning Chimichurri

Just in case the USDA would not approve of this, this information is for entertainment purposes only.  I canned chimichurri in half pints (1 /2 inch head space) using roughly the same time as salsa.  The Presto Guide says that pints need 15 minutes of water bath canning. Because carrots are dense, I did mine for 25 minutes.  I got some siphoning, but all sealed.  Siphoning was perhaps due to the viscosity of the olive oil.  If I do it again I will try 3 /4 inch head space.  Also, yes, the greens are brown and cooked, so some of the brightness of the sauce will be lost.  Despite the color I do have a shelf stable sauce to grab for a dinner.

How About You?

How do you use your cilantro?

Share your ideas with us – because we love to try new flavors.

As Uncle Smokey says, “One thing I never get tired of is variety.”

Thanks for reading
The Savorists

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The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.