Making Proper Chimichurri
This is not a puree or a pesto. You want the texture to be rustic and the herbs to retain their individual bite. When the garlic meets the vinegar, it mellows just enough to lose its raw sting while maintaining its presence.
Use a sharp knife, not a food processor.
A machine will pulverize the herbs and heat the oil, turning the sauce into a muddy paste. Hand-chopping is the only way to keep the ingredients distinct.
- chef's knife
- cutting board
- glass bowl
What goes in.
- 1 cupfresh flat-leaf parsley, tightly packed and finely chopped
- 4 clovesgarlic, minced into a paste
- 1 tbspfresh oregano, minced
- 1/2 cupextra virgin olive oil
- 2 tbspred wine vinegar
- 1/2 tspred pepper flakes
- 1 tspkosher salt
Mashing the foundation
Before adding the herbs, take your salt and minced garlic on the cutting board and use the flat of your knife to smear them together. This creates a uniform base that ensures the garlic flavor distributes evenly throughout the oil.
The method.
Prep the aromatics
Create a garlic paste using the salt and minced garlic, then transfer it to your mixing bowl.
Combine the liquid
Add the red wine vinegar and red pepper flakes to the garlic. Whisk briefly until the salt dissolves.
Incorporate the herbs
Fold in the chopped parsley and oregano using a spoon. Do not overwork the herbs.
Add the oil
Pour in the olive oil and stir gently to combine. The sauce should look like a speckled suspension, not a thick emulsion.
Rest
Let the bowl sit at room temperature for at least 15 minutes before serving to allow the vinegar to cure the raw garlic.
Other turns to take.
Spicy Chimichurri
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.
Never use dried herbs; they lack the necessary hydration and won't hold the dressing correctly.
Use a high-quality red wine vinegar; the acidity is the backbone of the entire sauce.
If you must make it ahead, keep it in the refrigerator but bring it back to room temperature before serving so the olive oil isn't cloudy.
The ones that keep coming up.
Can I use a food processor to save time?
You can, but the texture will change significantly. If you must, use the pulse button sparingly and stop before it becomes a liquid.
How long does this keep?
It is best consumed within 24 hours. After a day, the parsley starts to darken and lose its vibrant character.
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