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Chimichurri

By Groceree

Parsley, garlic, oregano and vinegar loosened with oil and left to sit. Chopped by hand, never blended, and made hours ahead so the garlic loses its edge.

Last updated

A jar of green chimichurri with visible chopped parsley, oregano and chilli flakes
Servings
Makes about 350 ml
Prep
15 min
Total
2 h 15 min

Ingredients

  • flat-leaf parsley2 large bunches
  • garlic cloves6
  • dried oregano2 tbsp
  • red wine vinegar120 ml
  • olive oil200 ml
  • chilli flakes1 tsp
  • salt1 tsp
  • water2 tbsp
  • black pepper

Instructions

  1. 01

    Warm the . Dissolve the in the warm with the , and add the and . Letting them soften in the liquid first stops the staying woody.

  2. 02

    Chop the and by hand, as finely as you have patience for. A blender bruises the and turns the sauce into green sludge.

  3. 03

    Stir the and into the mixture.

  4. 04

    Pour in the and stir. It will not emulsify and is not meant to — chimichurri separates and gets stirred again before serving.

  5. 05

    Grind in plenty of and leave at room temperature for at least 2 hours.

  6. 06

    Stir and taste before serving. It keeps a week in the fridge and improves over the first 2 days.

Notes

  • Chopped, never blended. This is the single thing Argentines are firm about, and the texture is completely different.
  • Dried oregano, not fresh. Fresh oregano is a different, softer herb and the dried is what the recipe is built on.
  • It is a sauce for cooked meat, not a marinade. Used as a marinade the garlic burns and the parsley turns black.

Nutrition per serving

Calories
170 kcal
Protein
1 g
Carbs
2 g
Fat
18 g

Estimated from the ingredients.

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