Chimichurri Argentino

Preparación

1. picar10 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.
2. mezclar5 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.
3. dejar reposar20 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.