Chimichurri Recipe

Chimichurri Sauce

1. 1

   Prep the herbs and garlic

   Wash the parsley, cilantro (if using), and oregano. Shake off excess water and pat dry with paper towels or spin in a salad spinner. Remove and discard any thick stems. Finely chop the parsley, cilantro and oregano by hand until you have about 1 to 1 1/4 cups packed chopped herbs (or use a food processor pulse method described below). Mince the garlic finely.

2. 2

   Food processor method (optional)

   If using a food processor: add parsley, cilantro, oregano, garlic, red pepper flakes and smoked paprika to the bowl. Pulse 6–8 short times until herbs are finely chopped but not pureed. Scrape down the sides as needed. This preserves some texture typical of chimichurri.

3. 3

   Mix and emulsify

   Transfer the chopped herb mixture to a medium bowl (or use the processor bowl). Stir in the red wine vinegar, lemon juice (if using), kosher salt and freshly ground black pepper. Slowly stream in the olive oil while whisking or stirring vigorously to emulsify and combine. Taste and adjust seasoning: add more salt, pepper, or red pepper flakes as desired.

4. 4

   Rest and develop flavors

   Cover and let the chimichurri sit at room temperature for at least 15–30 minutes before serving to allow flavors to meld. For best flavor, refrigerate for 2–24 hours; bring back to room temperature and stir before serving, adding a splash more olive oil or vinegar if it has thickened in the fridge.

5. 5

   Storage

   Store leftover chimichurri in an airtight container in the refrigerator for up to 5–7 days. Press a thin layer of olive oil on top before sealing to help preserve the herbs' color. Re-taste and adjust acidity or salt after chilling.

6. 6

   Serving suggestions

   Spoon chimichurri over grilled steak, chicken, fish, roasted vegetables or use as a marinade. Serve alongside empanadas or grain bowls.