Making Proper Chimichurri
This sauce thrives on patience during the chopping stage and time in the bowl. Let it sit for at least an hour before serving to allow the salt to pull the moisture from the herbs and mellow the raw garlic.
Texture is the defining characteristic.
Avoid the food processor entirely. If the leaves are pulverized, the oil becomes muddy and the flavor loses its clarity.
- sharp chef's knife
- large wooden cutting board
- mixing bowl
What goes in.
- 1 cupflat-leaf parsley, packed tight and finely chopped
- 3 clovesgarlic, minced into a paste
- 1 tbspfresh oregano leaves, chopped
- 1/2 cupextra virgin olive oil
- 2 tbspred wine vinegar
- 1/2 tspred chili flakes
- 1 tspkosher salt
The chop-and-drag method
Use a sharp blade to mince the herbs finely, then drag the back of your knife through the garlic and salt to create a cohesive paste before tossing everything together.
The method.
Mince the aromatics
Combine the minced garlic, salt, and chili flakes on the cutting board. Press the side of your knife into the garlic to create a paste.
Chop the greens
Add the parsley and oregano to the board. Chop until they are fine but still distinct pieces, not a mash.
Combine
Transfer the mixture to a bowl. Pour in the red wine vinegar and olive oil. Stir well to coat the herbs.
Rest
Cover the bowl and let it sit at room temperature for at least an hour. This lets the garlic infuse the oil and the salt to balance the vinegar.
Other turns to take.
Spicy Chimichurri
Add one finely minced fresh red bird's eye chili, seeds included, to the mix.
Cilantro-Heavy
Replace one-quarter of the parsley with fresh cilantro for a brighter, more citrus-forward finish.
When it doesn't go to plan.
Always use flat-leaf parsley; curly parsley lacks the necessary oils and flavor depth.
If the sauce tastes too sharp, let it rest for another thirty minutes; the oil will naturally soften the vinegar's edge.
Store in a glass jar in the refrigerator, but bring it to room temperature before serving to loosen the oil.
The ones that keep coming up.
Can I keep this for a week?
You can, but the bright green color will darken and the flavor will lose its crispness after 48 hours.
Should I add lemon?
Stick to red wine vinegar. It provides a deeper, fermented tang that complements the earthiness of the parsley better than the brightness of citrus.
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