Sauces & Condiments

Homemade Chimichurri

Name: Homemade Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: 1 cup Fresh parsley; 0.5 cup Fresh oregano; 4 cloves Garlic cloves; 0.25 cup Red wine vinegar; 0.5 cup Extra virgin olive oil; 0.5 teaspoon Red pepper flakes; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 2 tablespoons Cold water

15 min6 servingsEasy150 cal

This vibrant, herbaceous Argentinian sauce is a staple for grilled meats, offering a fresh and tangy counterpoint to rich flavors. It's a versatile condiment, perfect not only for steak but also chicken, fish, and vegetables, adding a burst of flavor to any dish. Chimichurri originated in Argentina (and Uruguay) and is an iconic part of their culinary tradition, deeply associated with asado (barbecue). It's believed to have developed from European immigrant influences, adapting classic herb sauces with local ingredients. The exact etymology of its name is debated, but its importance in South American cuisine is undeniable.

Grillsaucecondimentargentinianherb

Instructions

1
Thoroughly wash and dry the fresh parsley and oregano. Remove any thick stems.
2
Finely chop the parsley and oregano. Aim for a very fine mince, but avoid pureeing them.
3
Peel and mince the garlic cloves. You can use a garlic press for convenience.
4
In a medium bowl, combine the finely chopped parsley, oregano, and minced garlic.
5
Add the red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and black pepper to the herb mixture.
6
Stir all the ingredients together until well combined.
7
Taste the chimichurri and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
8
If the sauce is too thick, add 1-2 tablespoons of cold water to achieve a desired pourable consistency.
9
Cover the bowl and let the chimichurri rest in the refrigerator for at least 30 minutes to allow the flavors to meld. For best results, let it rest for a few hours or overnight.

Chef's Tips

•Use fresh, high-quality herbs for the best flavor. Dried herbs can be used in a pinch, but the fresh taste is superior.
•Do not over-process the herbs in a food processor; a fine chop by hand or quick pulses will prevent a paste-like texture.
•Allow the chimichurri to sit for at least 30 minutes before serving to let the flavors fully develop and meld.
•Store leftover chimichurri in an airtight container in the refrigerator for up to one week.