📝 About This Recipe
Hailing from the sun-drenched pampas of Argentina, this authentic Chimichurri is a masterclass in balance, blending the brightness of fresh herbs with the punch of garlic and a subtle vinegary tang. Unlike a pesto, this sauce is hand-chopped to preserve its distinct textures, creating a verdant, oil-based condiment that cuts beautifully through the richness of grilled meats. It is an essential, aromatic companion that transforms a simple steak into a legendary feast.
🥗 Ingredients
The Fresh Herb Base
- 1 large bunch Fresh Flat-Leaf Italian Parsley (finely hand-chopped; avoid the food processor)
- 2 tablespoons Fresh Oregano leaves (minced (or 2 tsp dried if fresh is unavailable))
Aromatics and Spice
- 4-6 pieces Garlic cloves (peeled and very finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust based on desired heat level)
- 1 small piece Shallot (very finely diced for subtle sweetness)
The Liquid Emulsion
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 1/4 cup Red Wine Vinegar (provides the essential acidic backbone)
- 1 tablespoon Lemon Juice (freshly squeezed for top-note brightness)
- 1 tablespoon Warm Water (helps bloom the dried spices and salt)
Seasoning
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarsely ground)
- 1/4 teaspoon Smoked Paprika (optional, for a hint of earthiness)
👨🍳 Instructions
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1
Wash the parsley thoroughly and pat it completely dry with paper towels. Excess moisture will prevent the oil from coating the herbs properly.
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2
Remove the thick lower stems from the parsley, but keep the tender upper stems as they hold immense flavor.
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3
Using a very sharp chef's knife, finely chop the parsley by hand. Aim for a consistent, fine texture rather than a paste; you want to see individual bits of leaf.
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4
Mince the fresh oregano leaves and the shallot as finely as possible, adding them to a medium-sized glass mixing bowl.
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5
Crush the garlic cloves with the side of your knife, then mince them into a fine pulp. For a smoother integration, you can sprinkle a pinch of salt over the garlic while mincing.
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6
In a small separate ramekin, combine the warm water, salt, and red chili flakes. Let this sit for 2 minutes to 'bloom' the spice and dissolve the salt.
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7
Add the chopped parsley, garlic, and shallot into the mixing bowl with the oregano.
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8
Pour in the red wine vinegar and the lemon juice. Stir gently with a spoon to coat the aromatics.
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9
Slowly pour in the extra virgin olive oil while stirring. The goal is a loose, spoonable consistency where the oil and vinegar lightly dress the herbs.
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10
Add the black pepper, smoked paprika, and the water/chili flake mixture. Stir well to combine all elements.
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11
Taste the sauce. It should be punchy and bright. Add more salt or vinegar if you feel it needs more 'zip'.
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12
Cover the bowl with plastic wrap and let it sit at room temperature for at least 2 hours before serving. This crucial resting period allows the flavors to marry and the garlic to mellow.
💡 Chef's Tips
Always hand-chop your herbs; a food processor will oxidize the parsley and turn the sauce into a bitter, muddy puree. Use the highest quality Extra Virgin Olive Oil you can find, as it makes up a significant portion of the flavor profile. If the sauce feels too acidic, don't add sugar—instead, add a touch more olive oil to mellow the bite. For the best flavor, make the chimichurri the day before you plan to use it, but keep it in the fridge and bring it to room temperature before serving. If using dried oregano, rub it between your palms before adding to release the essential oils.
🍽️ Serving Suggestions
Serve generously over a grilled Skirt Steak (Entraña) or Ribeye for the classic Argentinian experience. Drizzle over roasted seasonal vegetables, particularly charred carrots or cauliflower steaks. Use as a vibrant dipping sauce for warm, crusty sourdough bread or empanadas. Pair with a bold Argentinian Malbec—the wine's tannins perfectly complement the herbal acidity of the sauce. Spoon over grilled sea bass or shrimp for a bright, zesty seafood finish.