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This classic chimichurri sauce bursts with fresh herbs and garlic, delivering a vibrant flavor that elevates grilled meats and vegetables alike. It’s a quick and no-cook recipe that brings the essence of Argentinian cuisine right to your table.
I first made this chimichurri on a summer weekend barbecue and it quickly became a favorite for its bold and tangy punch. Now it is my go-to for adding a fresh twist to grilled foods.
Ingredients
- Fresh flat-leaf parsley: one cup packed for bright herbaceous flavor choose vivid green leaves without yellowing for best taste
- Fresh oregano: two tablespoons finely chopped to add a punch of earthiness fresh, not dried, creates a livelier sauce
- Garlic: four cloves minced for pungency and depth use firm cloves free from sprouting
- Red chili flakes: one teaspoon to introduce a subtle heat that wakes the palate
- Red wine vinegar: three tablespoons to provide acidity and balance opt for a good quality vinegar for sharper brightness
- Extra virgin olive oil: half a cup for richness and to help emulsify the sauce cold-pressed oil offers the smoothest texture
- Salt: one teaspoon to enhance all flavors evenly
- Black pepper: half a teaspoon freshly ground for mild warmth
Step-by-Step Instructions
- Sauté the Aromatics:
- This recipe requires no cooking so focus on preparation. Finely chop the fresh parsley and oregano using a sharp knife with gentle cuts to avoid bruising and discoloring the herbs which keeps the green vibrant and fresh-tasting.
- Mix the Herb Base:
- In a medium bowl combine the chopped parsley and oregano with the minced garlic along with the red chili flakes, salt, and black pepper. This mixture is the backbone of the sauce flavor.
- Add the Vinegar:
- Pour in the red wine vinegar and stir gently. This step starts to marinade the herbs and bring the flavors closer together with a bright acidic note.
- Emulsify with Olive Oil:
- While continuously stirring, slowly drizzle in the extra virgin olive oil. This gentle incorporation helps the sauce emulsify and gives it a silky texture that clings beautifully to food.
- Let It Rest:
- Allow the chimichurri to sit at room temperature for at least 15 minutes. This rest time lets all the flavors meld, mellowing the raw garlic punch and allowing the herbs and vinegar to harmonize fully.
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Parsley is my favorite ingredient here because it brings such a fresh and bright character to the sauce. One summer I made a big batch for a family barbecue and watching everyone enjoy the punchy green sauce sparked lively conversations about the vibrant flavors of Argentinian cooking.
Storage Tips
Keep chimichurri in an airtight container in the fridge and make sure to stir before serving as the oil and vinegar may separate over time. Bringing it to room temperature before using helps revive its full flavor and texture.
Ingredient Substitutions
If you cannot find fresh oregano, a teaspoon of dried can be used but add it with the salt and pepper for better flavor release. For a milder sauce, reduce the chili flakes or omit them entirely without losing the core herbaceous taste.
Serving Suggestions
Drizzle generously over grilled steak, chicken, or fish for a fresh, tangy topping that cuts through rich meats. It also makes a great vibrant dressing tossed with roasted potatoes or grilled vegetables on the side.
Cultural Context
Chimichurri hails from Argentina and Uruguay where it is a beloved condiment for asado, their traditional barbecue. This sauce embodies the South American grilling culture with its fresh herbs and piquant acidity helping to balance smoky, charred flavors of grilled meats.
Pro Tips
Use a sharp knife rather than a blender to chop herbs for better texture without turning the sauce bitter. Let the sauce sit apart from the fridge to meld flavors and soften raw garlic intensity. Slowly drizzle olive oil while stirring to achieve a creamy, well-emulsified chimichurri.
Recipe FAQs
- → What herbs are essential for chimichurri?
Parsley and oregano form the fresh, vibrant base, contributing herbaceous and slightly pungent flavors essential to the sauce.
- → How should the herbs be prepared?
Finely chop parsley and oregano with a sharp knife to preserve their freshness and prevent bruising, which helps release their natural oils.
- → Can olive oil quality affect the final taste?
Yes, using extra virgin olive oil adds a rich, fruity undertone that complements the tangy vinegar and aromatic herbs beautifully.
- → Why is the sauce left to sit before serving?
Allowing it to rest for at least 15 minutes lets the flavors meld and deepens the overall zest and aroma.
- → How can this sauce be used in meals?
Perfect for drizzling over grilled meats, seafood, roasted vegetables, or as a vibrant dressing for salads.
- → Does this chimichurri have any heat?
Yes, a subtle kick comes from red chili flakes, adding warmth without overwhelming the fresh herb flavors.