A vibrant, tangy sauce of finely chopped fresh parsley, garlic, oregano, red pepper flakes, and vinegar in olive oil. The quintessential Argentine condiment served alongside grilled meats.
Ingredients
1 cup fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1 teaspoon red pepper flakes
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1Finely chop the parsley and oregano by hand using a sharp knife. Avoid using a food processor as it bruises the herbs and changes the texture.
2Combine the chopped herbs with minced garlic, red pepper flakes, salt, and black pepper in a bowl or jar.
3Pour in the red wine vinegar and olive oil. Stir thoroughly to combine all ingredients evenly.
4Let the chimichurri rest for at least thirty minutes at room temperature before serving to allow the flavors to meld. It improves further if made several hours ahead.
5Serve at room temperature alongside grilled meats. Store in a sealed jar in the refrigerator for up to one week.
Did You Know?
The origin of the word chimichurri is debated. One popular theory claims it comes from an Englishman named Jimmy McCurry who asked for condiments in broken Spanish, which locals phonetically adapted.