Chimichurri
Chimichurri is an Argentinian condiment or marinade. It is often paired with grilled meats or fish, but is also lovely drizzled over an omelet or scooped on top of ricotta and toast for brunch. Chimichurris range from traditional recipes that rely on the mainstays of parsley, garlic, chilis, vinegar and olive oil to fun variations incorporating other herbs like mint or rosemary. Chopping the herbs by hand results in an authentic style of chimichurri, a mixture of coarsely textured herbs and chilis swimming in savory olive oil. It can also be blended for a smooth, emulsified texture, if preferred.
Ingredients
- 1 bunch Italian flat-leaf parsley about 1 ½ cups firmly packed leaves
- 1 bunch cilantro about 1 ½ cups firmly packed leaves)
- 1 bunch basil about 1 cup firmly packed leaves
- 1 clove garlic grated or finely chopped
- 1 Fresno chili seeds removed and diced
- 1 Serrano chili seeds removed and diced
- 2 tablespoons red wine vinegar or sherry
- ½ teaspoon kosher salt
- grated zest of one lemon
- juice of one lemon to preserve the intense green color and give your sauce extra brightness
- extra virgin olive oil
Instructions
- Wash herbs and pat dry, then either finely chop by hand or purée in a high-powered blender (such as a Vitamix) or food processor. Add garlic, diced chilis, red wine vinegar and lemon zest. If using a blender or food processor, set to low and drizzle in olive oil until it just comes together. If mixing by hand, stir in enough olive oil to create a loose mixture. Add in lemon juice and salt to taste.
- It is best to let the chimichurri sit at room temperature for 30 minutes so the flavors can mingle.
- Chimichurri will only keep for a few days in the refrigerator, so it’s best to use right away or freeze for future enjoyment!
Notes
Herbs can be adjusted according to what you have and what you love, but the recipe below is written for a total of about 4 cups firmly packed herbs.