Making Proper Chimichurri
A good chimichurri isn't a blended puree; it is a vibrant, textured condiment. It relies on the balance between the sharpness of raw garlic and the brightness of red wine vinegar to cut through rich, fatty proteins.
Mind the texture.
Avoid using a food processor, which turns the herbs into mush. A sharp chef's knife and a steady hand ensure the individual leaves keep their shape.
- chef's knife
- large cutting board
- mixing bowl
What goes in.
- 1 cupfresh flat-leaf parsley, tightly packed and stems removed
- 3 clovesgarlic, peeled
- 1/2 tspred chili flakes
- 1 tbspdried oregano
- 1/4 cupred wine vinegar
- 1/2 cupextra virgin olive oil
- 1/2 tspsea salt
The importance of the knife
Gather the parsley into a tight mound and run your knife through it just until it reaches a coarse chop. If you over-process it, the sauce will lose its necessary bite.
The method.
Mince the aromatics
Finely mince the garlic on your cutting board. Sprinkle the salt over the garlic and use the flat of your blade to press and smear it into a smooth paste.
Rough chop the herbs
Add the parsley to the board with the garlic. Chop until the leaves are roughly the size of a fingernail clipping. Transfer to your bowl.
Combine the dry elements
In the bowl, stir the chili flakes and dried oregano into the herb mixture.
Emulsify the liquid
Pour in the red wine vinegar and whisk with a fork. Slowly drizzle in the olive oil while whisking to marry the vinegar and oil.
Rest
Let the sauce sit at room temperature for at least 30 minutes before serving. This allows the garlic to soften and the dried herbs to hydrate.
Other turns to take.
Cilantro version
Swap half the parsley for fresh cilantro for a brighter, more citrus-forward profile.
Spicy kick
Add one small, finely minced red fresno chili instead of using dried chili flakes.
When it doesn't go to plan.
Use a high-quality olive oil, as its flavor will be front and center.
If the sauce is too acidic, add another tablespoon of olive oil to mellow it out.
Store in a glass jar in the refrigerator; it stays usable for up to three days.
The ones that keep coming up.
Can I use dried parsley?
No. The texture and color depend entirely on the moisture and vibrancy of fresh leaves.
Why is my sauce turning brown?
The acid in the vinegar reacts with the herbs over time. It is still safe to eat, but it is best served within a few hours of making it to maintain that bright green color.
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