Chimichurri

Name: Chimichurri
Prep time: 15 min
Cuisine: Argentine
Ingredients: Fresh flat-leaf parsley, finely chopped — 40 g (1.5 packed cups); Garlic cloves, minced — 4; Dried oregano — 5 g (1.5 tsp); Red wine vinegar — 60 ml (1/4 cup); Extra-virgin olive oil — 120 ml (1/2 cup); Red pepper flakes — 2 g (1/2 tsp); Salt and pepper — to taste

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh flat-leaf parsley, finely chopped — 40 g (1.5 packed cups)
Garlic cloves, minced — 4
Dried oregano — 5 g (1.5 tsp)
Red wine vinegar — 60 ml (1/4 cup)
Extra-virgin olive oil — 120 ml (1/2 cup)
Red pepper flakes — 2 g (1/2 tsp)
Salt and pepper — to taste

Method

Finely chop parsley by hand for the traditional texture.
Combine parsley, garlic, oregano and red pepper flakes in a mixing bowl.
Whisk in red wine vinegar.
Gradually whisk in olive oil until combined into a loose, herbaceous sauce.
Season with salt and pepper; let rest at least 30 minutes before serving for best flavour.

Cultural Background: Argentina's signature herb sauce, chimichurri combines parsley, garlic, oregano and vinegar over oil, its exact origin debated but firmly established as the essential accompaniment to Argentine grilled meat (asado) since at least the 19th century.

Tips: • Hand-chopping rather than processing gives the traditional rustic texture chimichurri is known for. • Letting the sauce rest allows the garlic and herbs to properly infuse the oil and vinegar.

Variations: • Add fresh coriander for a brighter, herbier variation. • Blend smoother in a food processor for a more homogenous, modern presentation.

Storage: Refrigerate in an airtight container up to 1 week; bring to room temperature before serving.

Reheating: Not applicable; served at room temperature. Nutrition (per serving) Approx. 90 kcal, 0.3 g protein, 9.5 g fat, 1 g carbohydrate per 15 ml serving. FAQs What is chimichurri traditionally served with? Grilled meats, especially steak, at Argentine asados (barbecues). Should chimichurri be served cold or room temperature? Room temperature is traditional, allowing the oil's flavour and aroma to come through fully.

FAQs: What is chimichurri traditionally served with? Grilled meats, especially steak, at Argentine asados (barbecues). Should chimichurri be served cold or room temperature? Room temperature is traditional, allowing the oil's flavour and aroma to come through fully.