Chimichurri Recipe

Chimichurri Sauce

1. 1

   Prepare the herbs and aromatics

   Rinse the parsley, cilantro (if using), and oregano. Shake off excess water and pat dry thoroughly with paper towels or a clean kitchen towel. Finely chop the herbs by hand for texture, or pulse briefly in a food processor (3–4 short pulses) to avoid a puree. Finely mince the garlic cloves and the shallot (if using).

2. 2

   Combine vinegar and aromatics

   In a medium bowl, add the red wine vinegar and lemon juice. Add the minced garlic and shallot, then stir in the red pepper flakes, paprika (if using), sea salt, and black pepper. Let this sit for 2–3 minutes to mellow the raw garlic.

3. 3

   Add herbs and oil

   Add the chopped parsley, cilantro, and oregano to the bowl with the vinegar mixture. Pour in the extra-virgin olive oil (and the additional olive oil if you prefer a thinner sauce). Stir vigorously until well combined. Taste and adjust seasoning — add more salt, red pepper flakes, or lemon juice as desired.

4. 4

   Rest and serve

   Let the chimichurri sit at room temperature for at least 15–30 minutes to allow flavors to meld. For best flavor, refrigerate for 2 hours or overnight; bring back to room temperature before serving. Chimichurri will keep in an airtight container in the refrigerator for up to 5–7 days. Stir before using; if the oil solidifies, allow to warm to room temperature.

5. 5

   Usage suggestions: Spoon over grilled steak, chicken, roasted vegetables, fish, or use as a condiment for sandwiches and grain bowls.