Making Chimichurri Sauce
Chimichurri is a raw, herb-based condiment that relies on the bite of fresh parsley, garlic, and vinegar to cut through fatty grilled meats. You do not cook it; you chop it by hand to maintain the texture of the leaves and stir it together so the olive oil absorbs the oils from the herbs and spices.
Sharp knives and fresh herbs are non-negotiable.
Do not use a food processor unless you want a green puree; hand-chopping keeps the herbs distinct and prevents them from bruising into a bitter paste.
- Chef's knife
- Cutting board
- Mixing bowl
What goes in.
- 1 bunchflat-leaf parsley, washed and dried thoroughly
- 4 clovesgarlic, minced finely
- 1/2 cupextra virgin olive oil
- 2 tbspred wine vinegar
- 1 tspdried oregano
- 1/2 tspred pepper flakes
- to tastekosher salt and black pepper
Respect the texture
Focus on a consistent, small dice for the parsley. If the pieces are too large, they won't cling to the meat; if they are too small, they turn to mush in the oil.
The method.
Prep the parsley
Strip the parsley leaves from the thick stems. Chop the leaves finely until they are uniform in size.
Mince the garlic
Smash the garlic cloves with the flat of your knife, remove the skin, and mince until they reach a sandy consistency.
Combine the aromatics
In a bowl, mix the parsley, garlic, dried oregano, and red pepper flakes.
Emulsify
Pour in the red wine vinegar and olive oil. Stir vigorously with a fork until the oil looks slightly cloudy.
Season and rest
Add salt and black pepper. Let the mixture sit at room temperature for at least 30 minutes before serving so the garlic and herbs infuse the oil.
Other turns to take.
Spicy Chimichurri
Add one finely minced fresh serrano or jalapeño pepper, keeping the seeds for heat.
Fresh Herb Blend
Replace one-quarter of the parsley with fresh cilantro for a brighter, citrus-leaning edge.
When it doesn't go to plan.
Always use a neutral-colored bowl so you can see the color of the herb infusion.
If the sauce tastes too sharp, add an extra tablespoon of olive oil to mellow the vinegar.
This keeps in the refrigerator for two days, but the parsley will lose its vibrant color after the first 24 hours.
The ones that keep coming up.
Can I use dried parsley?
No. The texture and water content of fresh parsley are essential for the sauce to hold together.
Why does my sauce look brown?
The parsley was likely bruised by a dull knife or a food processor. Use a very sharp knife and slice, don't mash.
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