Fresh Herb Chimichurri
This is a pantry-staple sauce that comes together in minutes. It works best when the herbs are chopped finely enough to coat a steak, but coarse enough to still offer a bit of snap.
Texture is everything.
Avoid the food processor; the blades turn herbs into a watery sludge. Use a sharp chef's knife for a clean cut that keeps the herbs vibrant and distinct.
- chef's knife
- large wooden cutting board
- mixing bowl
What goes in.
- 1 cupflat-leaf parsley, packed
- 1/4 cupfresh oregano leaves
- 4 clovesgarlic, minced fine
- 1/2 cupextra virgin olive oil
- 2 tbspred wine vinegar
- 1 tspred chili flakes
- 1/2 tspcoarse sea salt
Keep the herbs dry and sharp
Dry your herbs thoroughly with a paper towel before chopping; moisture clinging to the leaves leads to bruising rather than clean cuts.
The method.
Prep the herbs
Strip the parsley and oregano leaves from their woody stems. Discard the stems.
Chop
Gather the herbs on your board. Using a rocking motion with your chef's knife, chop the herbs until they are small, uniform pieces. Add the garlic to the pile mid-chop so it integrates into the herbs.
Combine
Transfer the chopped mixture to a bowl. Stir in the red wine vinegar, red chili flakes, and salt.
Emulsify
Pour in the olive oil while stirring with a fork. Let the mixture sit for at least ten minutes before serving to allow the salt to draw out the herb juices.
Other turns to take.
Spicy Chimichurri
Replace the red chili flakes with one finely minced fresh Fresno chili, seeds included.
Lemon-Cilantro Version
Substitute half the parsley for cilantro and use fresh lemon juice instead of red wine vinegar for a lighter finish.
When it doesn't go to plan.
Make this at least an hour before dinner; the flavor profile deepens significantly as the garlic mellows in the oil and vinegar.
If the sauce looks too oily, add another small handful of finely chopped parsley.
Store in a glass jar in the refrigerator, but let it return to room temperature before using so the olive oil isn't cloudy.
The ones that keep coming up.
Can I use dried herbs?
No. The nature of this sauce relies on the moisture and chlorophyll of fresh leaves. Dried herbs will remain gritty and lack the necessary brightness.
How long will this stay fresh?
It remains at its peak for about 24 hours. After that, the herbs begin to darken and lose their fresh, grassy edge.
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