Chimichurri Recipe

Chimichurri Sauce

1. 1

   Prepare herbs and aromatics

   Wash the parsley (and cilantro, if using) thoroughly and pat dry. Remove large stems and finely chop the leaves until you have about 1 cup packed parsley and 1/4 cup cilantro. Finely chop the oregano leaves (or measure dried). Peel and mince the garlic cloves and finely chop the shallot or red onion.

2. 2

   Combine ingredients

   In a medium bowl, add the chopped parsley, cilantro, oregano, minced garlic, chopped shallot, and red pepper flakes. Sprinkle in the sea salt, black pepper, and smoked paprika (if using).

3. 3

   Acid and oil

   Pour in the red wine vinegar and lemon juice. Stir to combine. Slowly drizzle in the extra-virgin olive oil while stirring to emulsify and integrate the oil with the herbs and acid. The mixture should be loose but cohesive—adjust oil amount by up to 2 tablespoons if you prefer a looser or thicker texture.

4. 4

   Adjust seasoning

   Taste and adjust salt, pepper, and red pepper flakes as needed. If the acidity is too sharp, add a little more olive oil; if it needs brightness, add 1/2 teaspoon more vinegar or a squeeze more lemon.

5. 5

   Rest and meld

   For best flavor, cover the bowl and let the chimichurri sit at room temperature for at least 20–30 minutes to allow flavors to meld. It will keep in the refrigerator in an airtight container for up to 5 days; bring to room temperature before serving or stir in a splash of olive oil and vinegar if it firms up when chilled.

6. 6

   Serve

   Spoon chimichurri over grilled steak, chicken, fish, roasted vegetables, or use as a marinade or dipping sauce. Stir well before serving to reincorporate oil that may have separated.