Making Proper Chimichurri
This is a functional condiment, not a garnish. When made correctly, the acid from the vinegar begins to soften the herbs as they sit, creating a balance that stands up to smoke and charcoal.
Put away the food processor.
If you use a machine, you will bruise the herbs and turn the oil bitter. Use a sharp chef's knife and a wooden cutting board to maintain the integrity of the leaves.
- Sharp chef's knife
- Wooden cutting board
- Small glass mixing bowl
What goes in.
- 1 cupfresh flat-leaf parsley, packed
- 3 clovesfresh garlic
- 1 tbspfresh oregano leaves
- 1/2 tspred pepper flakes
- 1/4 cupred wine vinegar
- 1/2 cupextra virgin olive oil
- 1 tspkosher salt
Respect the herb structure
Gather the parsley and oregano into a tight bunch. Use a rhythmic rocking motion with your knife to create a fine, uniform chop without crushing the leaves into a paste.
The method.
Prep the garlic
Mince the garlic cloves as finely as possible. Sprinkle the salt over the garlic on your cutting board and use the flat side of your knife to smear it into a smooth paste.
Chop the herbs
Gather the parsley and oregano. Chop them until they are fine but still distinct. Avoid going over them so many times that they turn into mush.
Combine
Place the garlic paste and chopped herbs in your bowl. Stir in the red pepper flakes.
Emulsify the base
Add the vinegar first and stir to combine. Slowly pour in the olive oil while stirring constantly to create a loose, integrated dressing.
Rest
Let the mixture sit at room temperature for at least 30 minutes before serving. This allows the garlic to mellow and the oil to take on the flavor of the herbs.
Other turns to take.
Spicy Chimichurri
Add one finely minced fresh red serrano pepper, seeds included, to the mix.
Cilantro-Forward
Replace half the parsley with fresh cilantro for a brighter, more citrus-leaning profile.
When it doesn't go to plan.
Always use red wine vinegar; white or balsamic vinegars are too harsh or too sweet for this profile.
If the oil looks separated from the herbs after sitting, give it a quick vigorous stir right before spooning it over your food.
Make this a few hours ahead of time. It stays fresh in the fridge for up to two days, though the color will dull over time.
The ones that keep coming up.
Why is my chimichurri bitter?
You likely over-processed the herbs. Using a food processor releases chlorophyll from the crushed cells, which causes a sharp, metallic bitterness.
Can I use dried herbs?
It is not recommended. Chimichurri relies on the moisture and brightness of fresh leaves to contrast with the vinegar and oil.