Making Proper Chimichurri
This is a sauce meant to cut through the richness of charred meat. You are looking for a balance where the bite of the garlic and vinegar stands up to the freshness of the parsley.
Texture is everything.
Avoid the food processor. If you blitz the herbs, they will oxidize and lose their brightness. Use a sharp chef's knife for a consistent, rustic chop.
- Chef's knife
- Cutting board
- Mixing bowl
What goes in.
- 1 bunchflat-leaf parsley, stems removed, finely chopped
- 3 clovesgarlic, minced
- 1/2 cupextra-virgin olive oil
- 2 tbspred wine vinegar
- 1 tspdried oregano
- 1/2 tspred pepper flakes
- 1/2 tspkosher salt
Softening the garlic
Mix the garlic, salt, and vinegar first and let them sit for five minutes before adding the oil and herbs. This mellows the raw sting of the garlic.
The method.
Macerate the garlic
In a small bowl, combine the minced garlic, salt, and red wine vinegar. Let it sit while you chop the parsley.
Chop the herbs
Strip the parsley leaves from the thick stems. Chop the leaves until they are uniform but not pulverized.
Combine
Add the parsley, oregano, and red pepper flakes to the garlic mixture. Pour in the olive oil.
Rest
Stir well. Let the sauce sit at room temperature for at least 30 minutes before serving so the flavors can integrate.
Other turns to take.
Spicy Chimichurri
Add one finely minced fresh serrano or jalapeño pepper, seeds included.
Cilantro-Forward
Replace half of the parsley with fresh cilantro for a brighter, more citrus-leaning profile.
When it doesn't go to plan.
Use a high-quality, grassy olive oil; since it is not cooked, the flavor of the oil is a primary component.
Do not refrigerate the sauce if you plan to serve it within a few hours, as the olive oil will solidify.
If the sauce is too thick, add another tablespoon of vinegar to loosen it up.
The ones that keep coming up.
How long does it stay fresh?
It keeps in the refrigerator for up to three days, but the parsley will lose its vibrant green color after the first day.
Can I use dried parsley?
No. The essence of this sauce is the moisture and freshness of the raw herbs.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe