📝 About This Recipe
Hailing from the pampas of Argentina, this authentic Chimichurri is a masterclass in balancing bright acidity with robust, earthy herbs. This uncooked sauce is the lifeblood of South American asado, offering a punchy profile of fresh parsley, pungent garlic, and a whisper of chili heat. It’s more than just a sauce; it’s a versatile, zesty companion that cuts through the richness of grilled meats with unparalleled elegance.
🥗 Ingredients
The Herbaceous Base
- 1 large bunch Fresh Flat-Leaf Italian Parsley (stems removed, very finely hand-chopped)
- 2 tablespoons Fresh Oregano Leaves (finely chopped; or 2 tsp dried)
- 1/4 cup Fresh Cilantro (optional, for a modern citrusy twist)
Aromatics and Spice
- 4-6 pieces Garlic Cloves (peeled and minced into a fine paste)
- 1 small Shallot (finely diced)
- 1 piece Red Fresno Chili (seeded and finely minced)
- 1/2 teaspoon Dried Red Chili Flakes (adjust for desired heat level)
The Liquid Emulsion
- 1/4 cup Red Wine Vinegar (high quality for best acidity)
- 1/2 cup Extra Virgin Olive Oil (use a fruity, buttery variety)
- 1 tablespoon Fresh Lemon Juice (adds a bright top note)
Seasoning
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Coarsely Ground Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (optional, for a hint of depth)
👨🍳 Instructions
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1
Begin by thoroughly washing your fresh parsley and oregano. Pat them completely dry with a kitchen towel; moisture is the enemy of a good oil-based sauce.
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2
Strip the parsley leaves from the thick stems. Using a sharp chef's knife, finely chop the parsley by hand. Avoid using a food processor, as it can turn the herbs into a bitter paste rather than a textured sauce.
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3
Finely mince the fresh oregano leaves and the cilantro (if using) and combine them with the parsley in a medium-sized glass mixing bowl.
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4
Mince the garlic cloves as finely as possible. For a smoother integration, sprinkle a pinch of salt over the minced garlic and use the side of your knife to mash it into a paste.
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5
Finely dice the shallot and the red Fresno chili. Ensure the chili pieces are very small so the heat is distributed evenly throughout the sauce.
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6
Add the garlic paste, shallots, and minced chili to the bowl with the chopped herbs.
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7
Stir in the dried red chili flakes, kosher salt, black pepper, and smoked paprika.
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8
Pour in the red wine vinegar and lemon juice. Use a spoon to toss the herbs and aromatics in the acid; this 'pickles' the garlic and shallots slightly, mellowing their raw bite.
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9
Slowly pour in the extra virgin olive oil while stirring gently. You aren't looking for a perfect emulsion, but rather a loose, spoonable consistency where the oil carries the herb flavors.
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10
Taste the sauce. It should be bright, acidic, and salty. Adjust the salt or vinegar if necessary to find your perfect balance.
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11
Cover the bowl with plastic wrap and let the chimichurri sit at room temperature for at least 30 minutes to 2 hours before serving. This allows the flavors to meld and the dried spices to hydrate.
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12
Give the sauce a final stir before transferring to a serving crock or glass jar. Serve at room temperature for maximum flavor expression.
💡 Chef's Tips
Always hand-chop your herbs; a food processor bruises the leaves and can result in a metallic, bitter taste. Use high-quality extra virgin olive oil, but avoid anything too peppery that might overwhelm the delicate parsley. If you find the sauce too acidic, add a teaspoon of warm water rather than more oil to balance the bite. For the best results, make the sauce 2-3 hours in advance, but try to consume it within 24 hours for the most vibrant green color. Store leftovers in the fridge for up to 5 days, but be aware the herbs will darken over time.
🍽️ Serving Suggestions
Drizzle generously over a medium-rare grilled Flank Steak or Skirt Steak. Use as a zesty marinade for grilled chicken thighs or jumbo shrimp skewers. Spoon over roasted baby potatoes or grilled seasonal vegetables like asparagus and peppers. Serve as a dip for crusty toasted baguette or warm empanadas. Pair with a robust Argentinian Malbec to complement the smoky, savory notes of the grilled meat and herbs.