Chimichurri

Name: Chimichurri
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: flat-leaf parsley leaves and tender stems 25 g; olive oil 90 ml; red wine vinegar 30 ml; garlic 6 g; dried oregano 0.5 tsp; dried red chili flakes 0.5 tsp; fine salt 2 g; ground black pepper 0.25 tsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 6 servings
Ingredients: 8

About this dish

Hand-chopped parsley should still show as flecks with olive oil running between them, whereas a blender turns the sauce into a thick paste closer to pesto and loses that.

Red wine vinegar, raw garlic and dried oregano bring sharpness and herb aroma to steak or grilled vegetables. Only well-dried leaves and tender stems make it into the bowl, since wet leaves thin the sauce and thick stems stay stringy. The garlic is minced finer than the parsley so no bite lands on a large raw piece. As the oil settles, a stir from the bottom each time brings up herbs and oil together.

Ingredients

servings

IngredientAmount

flat-leaf parsley leaves and tender stems

dried red chili flakes

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

4 steps

1

Wash and thoroughly dry the parsley, removing thick stalks.

Weigh 25 g of leaves and tender stems, then chop finely with a knife, leaving visible leaf pieces.
2

Peel and finely mince 6 g garlic.

Stir 2 g salt into 30 ml red wine vinegar in a bowl until dissolved.
3

Add the parsley, garlic, oregano, chili flakes and pepper to the vinegar.

Pour in 90 ml olive oil, stir with a spoon and let stand for 10 minutes.
4

Check that the oil flows between the chopped leaves.

Stir from the bottom and spoon both herbs and oil over cooked steak or roasted vegetables.