noun a sauce or marinade used in Argentine and Uruguayan cuisine, typically made with parsley, garlic, vinegar, and oil
Chimichurri is a popular sauce used in Argentine cuisine, typically made with parsley, garlic, vinegar, and olive oil. It is commonly served with grilled meats.
Chimichurri is often used as a marinade or topping for various dishes, adding a fresh and tangy flavor.
Chimichurri is a staple condiment in Argentine and Uruguayan cuisine, enhancing the flavor of grilled meats and other dishes.
Chimichurri is a key component in Latin American cooking, particularly in countries like Argentina and Uruguay.
Chimichurri falls into the category of herbaceous sauces, known for their vibrant flavors and aromatic herbs.
Chimichurri is commonly used by chefs as a versatile sauce or marinade for grilled meats, fish, and vegetables. It adds a fresh and zesty flavor to dishes.
Food critics may mention the use of chimichurri in restaurant reviews, noting its presence as a flavorful accompaniment to various dishes.
Caterers may offer chimichurri as a condiment or dipping sauce for appetizers, main courses, or as a topping for sandwiches or wraps at events.
Food bloggers may share chimichurri recipes, highlighting its ingredients, preparation methods, and serving suggestions for their readers to try at home.