Sauces & Drinks · Latin American & Caribbean

Chimichurri Argentino

Name: Chimichurri Argentino
Total time: 35 min
Yield: 2
Ingredients: 1 cup flat-leaf parsley (finely chopped); 4 clove garlic (minced); 2 tsp dried oregano; ¼ cup red wine vinegar; ½ cup extra-virgin olive oil; ½ tsp red chile flakes; 1 tsp salt; ¼ tsp black pepper

8 ingredients · 35 minutes · 2 servings

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VegetarianVeganPescatarianNo porkNo alcohol

Ingredients

Servings:

1 cup	flat-leaf parsley (finely chopped)
4 clove	garlic (minced)
2 tsp	dried oregano
¼ cup	red wine vinegar
½ cup	extra-virgin olive oil
½ tsp	red chile flakes
1 tsp	salt
¼ tsp	black pepper

Method

chop10 min
parsley and garlic cut finely by hand
Chop the herbs rather than blending them. A blender ruptures too many cells at once, turning a bright loose condiment into a dark paste and making raw garlic harsher.
mix5 min
vinegar, garlic, oregano, chile and salt combined before the oil
Stir the acid and seasonings together first so salt dissolves and the dried oregano hydrates. Add parsley, then stir in the oil; chimichurri should remain loose and spoonable, not emulsified like mayonnaise.
rest20 min
room temperature before serving
Let the sauce stand so vinegar softens the raw garlic and the herb flavors diffuse into the oil. Taste again after resting because the perceived salt, acid and chile all change as the mixture hydrates.