📝 About This Recipe
Hailing from the pampas of Argentina, this authentic Chimichurri is a masterclass in balancing bright acidity with deep, earthy herbs. This dairy-free, plant-based sauce relies on high-quality olive oil and pungent garlic to create a velvety texture that enhances everything it touches. It is the perfect marriage of fresh flat-leaf parsley, oregano, and a touch of heat, making it an indispensable staple for any home cook looking to elevate their grilling game.
🥗 Ingredients
The Herb Base
- 1 large bunch Fresh Flat-Leaf Italian Parsley (stems removed, very finely hand-minced)
- 2 tablespoons Fresh Oregano Leaves (finely chopped)
- 1/4 cup Fresh Cilantro (optional, for a modern citrusy twist)
Aromatics and Spice
- 4-6 pieces Garlic Cloves (peeled and very finely grated or minced)
- 1 small Shallot (finely diced)
- 1 teaspoon Red Chili Flakes (adjust for desired heat level)
- 1/2 piece Fresno Chili (seeded and minced for fresh heat and color)
Liquid Gold and Seasoning
- 3/4 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 3 tablespoons Red Wine Vinegar (provides the essential acidic backbone)
- 1 tablespoon Fresh Lemon Juice (adds a bright top note)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Smoked Paprika (for a subtle, smoky depth)
👨🍳 Instructions
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1
Begin by thoroughly washing the parsley and oregano under cold water. Pat them completely dry with a kitchen towel; any excess moisture will dilute the flavors of the oil.
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2
Remove the thick stems from the parsley. Using a very sharp chef's knife, finely mince the leaves. Avoid using a food processor if possible, as it can bruise the herbs and turn the sauce into a bitter paste.
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3
Finely chop the fresh oregano leaves and add them to a medium-sized glass mixing bowl along with the parsley.
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4
Mince the shallot and the Fresno chili into uniform, tiny pieces. Add them to the herb mixture.
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5
Grate the garlic cloves using a microplane directly into the bowl. This ensures the garlic flavor is evenly distributed without any large, spicy chunks.
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6
Add the red chili flakes, kosher salt, black pepper, and smoked paprika to the dry ingredients.
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7
Pour in the red wine vinegar and the fresh lemon juice. Stir gently to allow the acid to begin macerating the aromatics.
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8
Slowly stream in the extra virgin olive oil while whisking or stirring with a spoon to combine.
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9
Taste the sauce. It should be punchy and bright. Add another pinch of salt if the flavors don't 'pop' yet.
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10
Cover the bowl with plastic wrap or transfer to a glass jar with a tight-fitting lid.
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11
Let the sauce sit at room temperature for at least 30 minutes to 2 hours before serving. This 'marinating' period is crucial for the flavors to meld together.
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12
Give the sauce a final stir before serving to redistribute the oil and herbs.
💡 Chef's Tips
Always hand-chop your herbs for the best texture; a food processor can emulsify the oil and herbs into a green 'mud' rather than a vibrant broken sauce. If the sauce is too acidic for your palate, add an extra tablespoon of olive oil to mellow it out. For the best flavor, make this sauce a few hours in advance, but try to use it within 24 hours for peak herb vibrance. If you must refrigerate the sauce, the olive oil will solidify; let it sit at room temperature for 20 minutes and stir well before serving. Use the leftovers as a marinade for tofu, mushrooms, or roasted cauliflower the next day.
🍽️ Serving Suggestions
Drizzle generously over grilled portobello mushroom caps or cauliflower steaks. Use as a dipping sauce for warm, crusty sourdough bread or roasted fingerling potatoes. Serve alongside a platter of grilled seasonal vegetables like asparagus, bell peppers, and zucchini. Pair with a crisp glass of Argentinian Torrontés or a bold Malbec to complement the herbal notes. Mix a spoonful into cooked quinoa or farro for an instant flavor boost.