Making Chimichurri Sauce
Chimichurri relies on fresh herbs, sharp acidity, and high-quality oil. You achieve the right texture by hand-chopping the ingredients rather than using a blender, which preserves the individual integrity of the parsley and garlic and prevents the oil from turning cloudy or bitter.
Texture is everything
Your goal is a rustic, spoonable sauce, not a green paste. Keep your knife sharp and work slowly to ensure even, small cuts.
- Chef's knife
- Cutting board
- Small mixing bowl
What goes in.
- 1 cupfresh flat-leaf parsley, stems removed and finely chopped
- 4 clovesgarlic, minced
- 1 tbspfresh oregano leaves, chopped
- 1/2 cupextra virgin olive oil
- 2 tbspred wine vinegar
- 1/2 tspred pepper flakes
- to tastesea salt and freshly cracked black pepper
Manual Mincing
Avoid the food processor at all costs. Hand-chopping the parsley and garlic ensures the oil stays clear and the herbs retain a vibrant, distinct bite.
The method.
Prepare the herbs
Strip the parsley leaves from the stems and gather them into a tight mound on your board. Chop back and forth until the pieces are uniform but still visible.
Combine the aromatics
Place the chopped parsley, minced garlic, and oregano into your bowl. Use the flat side of your knife to crush the garlic into the herbs.
Incorporate liquids
Pour in the red wine vinegar and red pepper flakes. Whisk with a fork to allow the vinegar to wake up the garlic.
Emulsify
Slowly stream in the olive oil while whisking constantly. You are looking for the oil to lightly coat the herbs, not fully emulsify into a dressing.
Season
Add salt and pepper. Let the bowl sit for at least ten minutes before serving so the flavors can migrate into the oil.
Other turns to take.
Spicy Version
Add one finely minced fresh red chili, seeds included, to the mix.
Cilantro-Forward
Replace half of the parsley with fresh cilantro for a brighter, more citrus-leaning profile.
When it doesn't go to plan.
If your garlic is too strong, let the minced cloves sit in the vinegar for five minutes before adding the rest of the ingredients.
Use a robust olive oil; it holds up better against the sharp punch of the garlic and vinegar.
Store in a glass jar in the refrigerator for up to three days, but bring to room temperature before serving so the oil thins out.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but the color will fade from bright green to an olive hue after a few hours. The flavor actually improves with time.
Why does my sauce taste metallic?
Usually, this happens if you use a blender, which oxidizes the parsley and crushes the garlic too violently. Stick to the knife.
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