Chimichurri Sauce and Choripán
This fresh green herb sauce from Argentina and Uruguay is served on beef, sausage, grilled meat, or fish, and is special as the topping for “Choripán,” street vendor grilled sausage with crusty bread. The principal herb is parsley (flat Italian type). My version has basil and cilantro as secondary herbs, though fresh (or even dried) oregano is typically used.
The word comes from “chorizo” (sausage) and “pan” (bread), though the distinctive part of the dish is actually the green parsley and herb sauce “Chimichurri.” While a bit like Pesto, chimichurri, apparently, was created independent of that Italian basil sauce from Genoa.
The recipe makes enough sauce to serve 4-6 people.
1 large shallot or 1 very small onion, peeled
1 large clove garlic, peeled
1 medium-sized bunch parsley, flat type preferred, including part of stems
1/2 cup cilantro including stems, packed
6 small fresh basil leaves
2 tablespoons olive oil
5 teaspoons lemon juice, plus to taste
Large pinch black pepper
1/2 teaspoon salt, plus to taste
Place all ingredients in food processor. Pulse to chop well. Mixture should be fine but not puréed. Transfer to bowl.
Allow sauce to rest 10 minutes. Stir and taste. Add salt and/or lemon juice to taste. Allow to marinate at least an hour. Stir and taste for salt before use. The sauce is best the first day, but can be stored refrigerated for 2-3 days.
Grill mild sausage such as bratwurst, or Argentinean sausage if available, and serve it with crusty bread and some chimichurri sauce.