Classic Argentine-Style Chimichurri
A bright, herbaceous chimichurri with parsley, garlic, oregano, red wine vinegar, chile, and olive oil, perfect for steak, chicken, seafood, and vegetables.
Ingredients
- 1 packed cup fresh flat-leaf parsley leaves and tender stems, very finely chopped
- 4 cloves garlic cloves, very finely minced
- 1 tbsp fresh oregano leaves, very finely chopped; or 1 tsp dried oregano if fresh is unavailable
- 2 tbsp shallot, finely minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup red wine vinegar
- 2 tbsp warm water
- 1/2 cup extra-virgin olive oil
- 1/4 tsp smoked paprika, for a slightly deeper grilled-meat profile
Instructions
- 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.
Nutrition
Chef's Notes
CHOP, DON'T BLEND: The best texture comes from finely chopping the herbs by hand. A blender or food processor can bruise the parsley, turn the mixture into paste, emulsify the oil, and make the sauce resemble pesto. GARLIC: Four cloves gives the sauce a pronounced garlic flavor without overwhelming the herbs. Letting the garlic sit briefly in the vinegar helps mellow its raw edge. VINEGAR: Red wine vinegar is central to the flavor profile. Do not replace it with balsamic vinegar; balsamic is too sweet and heavy for this style of chimichurri. OREGANO: Fresh oregano is excellent when available, but dried oregano is completely appropriate and often used. Use significantly less dried oregano because its flavor is more concentrated. OLIVE OIL: Use a flavorful but not aggressively bitter extra-virgin olive oil. Very peppery oils can overwhelm the parsley and vinegar. RESTING: Thirty minutes dramatically improves the flavor. If possible, make the chimichurri 1 to 2 hours before serving. STORAGE: Store covered in the refrigerator for up to 4 days. Before serving, allow the chimichurri to sit at room temperature for approximately 15 to 20 minutes because refrigerated olive oil may thicken. Stir thoroughly before serving. For best flavor and color, use within the first 2 to 3 days. SERVING: Serve spooned over grilled steak, skirt steak, flank steak, grilled chicken, pork, lamb, shrimp, grilled fish, roasted potatoes, grilled vegetables, or crusty bread. For steak, spoon some chimichurri over the sliced meat immediately before serving and also serve extra alongside. Do not cook the chimichurri onto the steak. YIELD: Base yield is approximately 1 cup (16 tablespoons). Scaled: 0.10x is approximately 1.6 tablespoons, 0.25x is approximately 1/4 cup, 0.50x is approximately 1/2 cup, 1x is approximately 1 cup, 2x is approximately 2 cups, 3x is approximately 3 cups, 4x is approximately 4 cups.