Ingredients
2 cups Fresh flat-leaf parsley, chopped (stems removed)
2 tbsp Fresh oregano, chopped (or 1 tbsp dried)
4-5 cloves Garlic, minced
½ cup Apple cider vinegar (or red wine vinegar)
1 cup Extra-virgin olive oil
1 tsp Red pepper flakes (adjust to taste)
1 tsp Sea salt
½ tsp Freshly ground black pepper
Instructions
1. Prep: Finely chop the parsley leaves. Mince the garlic.
2. Combine: In a mixing bowl, combine chopped parsley, oregano, garlic, salt, and red pepper flakes.
3. Acidify: Stir in the vinegar and let the mixture sit for 10 minutes to allow the flavors to meld.
4. Emulsify: While whisking constantly, slowly drizzle in the olive oil until the sauce is well combined and slightly thickened.
5. Finish: Taste and adjust salt, pepper, or vinegar as needed. Let the sauce rest at room temperature for at least 30 minutes before serving.
Notes
Pro-Tips:
• For a more rustic texture, chop your herbs by hand; for a smoother sauce, pulse the ingredients briefly in a food processor, but be careful not to over-blend.
• Letting the sauce rest for at least 30 minutes is critical; it allows the raw garlic and vinegar to mellow into a cohesive flavor.
• Chimichurri keeps well in the refrigerator for up to two weeks, and the flavors often improve the next day.
Variations:
• Avocado Chimichurri: Blend in one ripe avocado for a creamy, rich sauce that pairs perfectly with fish tacos.
• Spicy: Add a finely minced fresh jalapeño for a brighter, fresher heat.
• Citrus: Replace half the vinegar with fresh lemon or lime juice for a more zesty, summery profile.
- Prep Time: 10
- Category: Sauce/Condiment
- Method: Mix
- Cuisine: Argentine