Description
Chimichurri sauce is a vibrant and flavorful condiment that hails from the culinary heart of Argentina and Uruguay.
Ingredients
Scale
- 1 cup fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, finely minced
- 1 1/2 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Optional: 1 tbsp lemon juice (for extra brightness)
- Optional: 1 tbsp cilantro, finely chopped (non-traditional)
Instructions
- Start by gathering all your ingredients together. Wash and dry the flat-leaf parsley thoroughly since excess moisture can affect the consistency of your sauce. Finely chop the parsley using a sharp knife, ensuring that the pieces are small but not minced into a paste. This allows for texture in the final sauce. Next, finely mince the garlic cloves, which will add the essential flavor kick that chimichurri is known for.
- In a mixing bowl, combine the chopped parsley, minced garlic, oregano, red pepper flakes, and kosher salt. Stir these ingredients together until thoroughly mixed. Enjoy the aroma as the garlic and herbs blend together, as this step lays the foundation for your sauce’s flavor profile.
- Next, slowly pour in the red wine vinegar while mixing to evenly distribute the acidity throughout the mixture. This tanginess is what makes chimichurri stand out against rich foods. Slowly whisk in the olive oil a little at a time. This method allows the oil to emulsify, creating a beautifully glossy sauce that clings to meats and vegetables without being overly oily.
- After mixing well, taste your chimichurri sauce and adjust any parameters as needed. If you feel it needs more salt, acidity, or heat, gently add more red wine vinegar, salt, or red pepper flakes to your preferred level of flavor. The goal is a balanced mixture that suits your palate.
- Once satisfied with the flavor, let the chimichurri rest at room temperature for at least 30 minutes, or up to 60 minutes if you can wait. This resting time is crucial because it allows the flavors to meld beautifully, giving the garlic time to mellow out and the herbs to infuse the liquid. If necessary, give it a gentle stir before serving.
Notes
Chimichurri is best served fresh, although it can be kept in the refrigerator for up to 3 days. Bring it back to room temperature before serving for the best flavor. If the sauce thickens in the fridge, simply stir in a splash of red wine vinegar to loosen it up again.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
Nutrition
- Calories: 120 kcal
- Sodium: 180 mg
- Protein: 0 g