Berber Spiced Chimichurri

Ingredients

In this adaptation, the traditional Argentinian chimichurri is infused with Berber spices to create a unique flavor profile. The addition of cumin, coriander, and paprika adds a warm and aromatic element to the sauce, giving it a distinct Berber twist. This fusion of cuisines creates a harmonious blend of flavors that is both familiar and exciting. We alse have the original recipe for Chimichurri, so you can check it out.

• 1 cup (240ml) fresh parsley leaves, finely chopped 1 cup (240ml) fresh parsley leaves, finely chopped
• 1/2 cup (120ml) fresh cilantro leaves, finely chopped 1/2 cup (120ml) fresh cilantro leaves, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 0g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the chopped parsley, cilantro, minced garlic, ground cumin, ground coriander, paprika, and red pepper flakes.
2. 2.
   Slowly drizzle in the olive oil while stirring continuously to create a smooth paste.
3. 3.
   Add the red wine vinegar and mix well.
4. 4.
   Season with salt to taste.
5. 5.
   Allow the chimichurri to sit for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve as a condiment or marinade for grilled meats, roasted vegetables, or as a dipping sauce for bread.

Treat your ingredients with care...

• Parsley — Make sure to finely chop the parsley leaves to ensure a smooth texture in the chimichurri.
• Cilantro — Use only the leaves of the cilantro and discard the stems for a more delicate flavor.
• Garlic — Mince the garlic cloves finely to evenly distribute the flavor throughout the sauce.
• Olive oil — Choose a high-quality extra virgin olive oil for the best taste and texture.
• Red wine vinegar — If you prefer a milder tang, you can substitute red wine vinegar with white wine vinegar.

Tips & Tricks

• For a spicier version, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Adjust the salt according to your taste preferences.
• The chimichurri can be stored in an airtight container in the refrigerator for up to one week.
• Allow the chimichurri to come to room temperature before serving for the best flavor.
• Experiment with different herbs and spices to create your own unique variation of Berber Spiced Chimichurri.

Serving advice

Serve the Berber Spiced Chimichurri alongside grilled meats such as lamb or beef. It also pairs well with roasted vegetables, couscous, or as a flavorful dressing for salads.

Presentation advice

Drizzle the vibrant green chimichurri over the grilled meats or roasted vegetables for an eye-catching presentation. Garnish with a sprinkle of fresh herbs or a dusting of paprika to add an extra pop of color.