Classic Argentine-Style Chimichurri

Wash the parsley thoroughly and dry it very well. Excess water will dilute the sauce and shorten its storage life.

Remove only very thick or woody stems. Tender parsley stems may remain because they contain significant flavor.

Using a sharp chef's knife, finely chop the parsley by hand. Do not puree it. The finished parsley should be finely chopped, visibly leafy, and textured, not paste-like.

Very finely mince the garlic, fresh oregano, and shallot. The pieces should be small enough to distribute evenly through the sauce. Do not leave large raw garlic chunks.

In a medium bowl, combine the garlic, oregano, shallot, crushed red pepper flakes, kosher salt, black pepper, red wine vinegar, and warm water. Stir thoroughly.

Let this mixture stand for 5 to 10 minutes before adding the oil. This allows the salt to dissolve, the vinegar to soften the raw garlic slightly, and the chile and oregano to begin infusing.

Add the finely chopped parsley. Stir thoroughly so the herbs are evenly coated with the vinegar mixture.

Slowly stir in the extra-virgin olive oil. Do not aggressively whisk into a thick emulsion. Traditional chimichurri should remain loose, spoonable, and visibly separated enough to retain texture. It should not resemble mayonnaise, pesto, or creamy dressing.

Cover and let the chimichurri rest at room temperature for 30 minutes before serving. This is important. Freshly mixed chimichurri tastes sharper and more disconnected. After resting, the garlic softens, the vinegar integrates, the chile blooms, and the herbs infuse the oil.

After resting, stir thoroughly and taste. The final balance should be herbaceous first, brightly acidic second, garlicky but not harsh, lightly spicy, and savory. If too sharp, add 1 to 2 tsp olive oil. If too oily, add 1 to 2 tsp red wine vinegar. If too flat, add a small pinch of kosher salt. If too spicy, add a little additional parsley and olive oil. Do not sweeten it.