📝 About This Recipe
This isn't just a condiment; it's a bright, herbaceous explosion that brings the spirit of an Argentine asado right to your kitchen. Traditionally used for grilled meats, this refined emulsion balances the punchy heat of Fresno chiles with the earthy depth of fresh flat-leaf parsley and a sharp vinegar backbone. It is a versatile masterpiece that transforms simple salads, roasted vegetables, or charred proteins into a gourmet experience.
🥗 Ingredients
The Herb Base
- 2 cups Fresh Flat-Leaf Italian Parsley (tightly packed, stems removed)
- 2 tablespoons Fresh Oregano Leaves (finely minced)
- 1/4 cup Fresh Cilantro (optional, for a modern citrus twist)
Aromatics and Heat
- 4 large Garlic Cloves (peeled and smashed)
- 1 piece Fresno Chile (seeded and finely diced)
- 1 small Shallot (very finely minced)
- 1/2 teaspoon Red Pepper Flakes (for a lingering warmth)
The Emulsion Liquid
- 1/4 cup Red Wine Vinegar (high quality for best acidity)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed and fruity)
- 1 tablespoon Fresh Lemon Juice (to brighten the colors)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Coarse Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by thoroughly washing your parsley and oregano; pat them completely dry with paper towels to ensure the dressing doesn't become watery.
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2
Finely mince the garlic cloves until they almost form a paste. You can add a pinch of salt to the cutting board to act as an abrasive.
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3
Hand-chop the parsley and cilantro (if using) very finely. Avoid using a food processor if possible, as it can bruise the herbs and turn the sauce bitter.
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4
In a medium glass mixing bowl, combine the minced garlic, finely diced shallot, and the diced Fresno chile.
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5
Add the red wine vinegar and lemon juice to the aromatics; let this sit for 5-10 minutes to 'macerate' the shallots and garlic, softening their raw bite.
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6
Stir in the chopped parsley, oregano, and red pepper flakes until the herbs are well coated with the vinegar.
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7
Slowly whisk in the extra virgin olive oil in a steady stream. While this isn't a thick emulsion like mayonnaise, the whisking helps suspend the herbs in the oil.
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8
Season with kosher salt and freshly cracked black pepper. Taste and adjust the acidity if needed.
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9
Transfer the mixture to a glass jar with a tight-fitting lid.
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10
Allow the dressing to rest at room temperature for at least 20 minutes before serving. This crucial step allows the oils to extract the flavors from the herbs.
💡 Chef's Tips
For the best flavor, always use fresh oregano rather than dried; the floral notes are incomparable. If you must use a food processor, pulse only a few times—the texture should be chunky and distinct, not a smooth purée. Store leftovers in the refrigerator for up to 5 days, but bring to room temperature before serving as the olive oil will solidify when cold. To keep the herbs vibrant green, ensure they are bone-dry before chopping and add the lemon juice just before the rest period. If the dressing is too sharp, whisk in an extra tablespoon of olive oil to mellow the vinegar.
🍽️ Serving Suggestions
Drizzle generously over a medium-rare grilled Flank Steak or Skirt Steak. Use as a bold dressing for a roasted fingerling potato salad with pickled red onions. Brush onto grilled crusty sourdough bread for an elevated bruschetta base. Pair with a robust Malbec or a crisp Torrontés wine to complement the herbal acidity. Serve as a dip for grilled shrimp skewers or roasted cauliflower steaks.