If you watch my videos, you’ll find me using chimichurri sauce all the time. I’ve used it for lemon-pepper wings, picanha, and even a Tomahawk steak! There’s no question that fresh chimichurri is going to taste fantastic, and it’s easy to make. 

Is Chimichurri Pesto?

The key ingredient in homemade pesto is basil. Chimichurri uses flat-leaf parsley. Additionally, chimichurri brings some zesty acid with lemon juice and vinegar, and results in having a chunkier texture than pesto.

Get Out Your Mortar & Pestle

If you want to make chimichurri the authentic way, you will use a mortar and pestle. You will mash all the herbs together to make a paste in the receptacle. From there, you add liquids for the sauce texture. Mind you, a decent blender or food processor will make this light work. 

What Does it Taste Like?

The parsley and cilantro in chimichurri create an herbaceous undertone. Garlic packs a wallop, as do the red pepper flakes. It, like aioli, can brighten up dull foods. For example, use it as a pasta dressing, as a pizza topping, mix it into a vegetable dip, or toss a little into your batch of scrambled eggs.

Ingredients

• 1 c Italian parsley leaves
• ¼ c fresh basil
• ¼ c cilantro leaves
• ¼ oregano leaves
• ⅓ c red onion, chopped
• ⅓ cup shallots, sliced
• 3 large cloves of garlic
• 1 Fresno hot pepper
• ½ c olive oil
• ⅛ c white vinegar
• ⅛ c red wine
• 1 lemon, juiced
• 1 tsp salt
• Cuso’s Lemon Pepper Seasoning (to taste)
• Cuso’s Tequila Lime Habanero Spice (optional)

Instructions

1. Using a Chef’s Knife for precision, finely mince all the herbs. The size doesn’t have to be perfect—just small enough so you get a little of everything in one bite.
2. In a bowl, whisk the herbs with the oil, vinegar, wine, and lemon.
3. Season with salt, lemon pepper seasoning, and our all-natural Habanero spice to personal taste.
4. Place in a container that has an air-tight seal
5. Place it in the refrigerator for at least two days before using (the flavor improves greatly)

PitMaster’s Memo: Chimichurri History

There’s some argument about how (and when) chimichurri received its name. One bit of folklore begins with James (Jimmy) McCurry, a 19th-century Irish immigrant who loved Worcestershire sauce. In true food-lover fashion, he decided to create his own condiment. The sauce took his name, Jimmy Mccurry, which turned into chimichurri in the Argentinian language.

Mind you, many Argentines claim it was really their grandmother who created the sauce. Truth be told, they probably made something similar or created their own spin on it.