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My Vegan Kitchen

Chimichurri The Argentine Pesto

Imogen Taylor - Thursday, August 06, 2020

Similar in appearance and style to the Italian “pesto”, Chimmi Churri is a condiment specific to Argentina and Latin America, and finds its way to the dinner table largely as an accompaniment to steak and spicy sausage (chorizo), sweetbreads and black pudding.

For Vegan application: it stands on its own as a brilliant accompaniment to baked potatoes, sweet potato and pumpkin; as well as an acidic addition to any vegetable dish or vegan pie that needs “tarting” up! 😍

In character, it is sharp and tangy - a uniquely Latin American flavour! 

- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!

A traditional recipe goes something like this:

1 bunch flat-leaf Parsley 
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp. Salt
1 tsp. Black Pepper
a half cup Oil

Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable! 
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!
Variations. Some recipes I have seen include fresh basil, coriander, and even shallots! Use at your discretion..

@thegastronomicalworkshop

     

  

  


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