Chimichurri Sauce

Parsley • Oregano • Vinegar — Argentina

Argentina's answer to every grilled meat: a hand-chopped herb sauce that's bright, garlicky and fiery. Never blended, never cooked.

Ingredients

• 60 g — Flat-leaf parsley, finely chopped (2 cups)
• 10 g — Fresh oregano leaves (3 Tbsp) or dried (1 Tbsp)
• 20 g — Garlic, minced (4 cloves)
• 45 ml — Red wine vinegar (3 Tbsp)
• 120 ml — Extra-virgin olive oil (½ cup)
• 3 g — Chili flakes (1 tsp)
• 6 g — Fine sea salt (1 tsp)

Step-by-Step Method

1. Chop by hand. Parsley and oregano chopped fine with a sharp knife. A food processor bruises herbs black and makes the sauce taste muddy.
2. Vinegar before oil. Herbs, garlic, chili and salt soak in the vinegar for 10 minutes first — the acid wakes the garlic and softens its raw edge.
3. Oil last, whisked in. Olive oil stirred in at the end. The sauce should be loose and spoonable, more like a relish than a purée.
4. Rest at least 1 hour. Chimichurri made and served instantly tastes raw. An hour (or overnight) and the flavors marry. Keeps 2 weeks refrigerated under a film of oil.

More Recipes You'll Love

Want the full cookbook collection? Visit the CHEF AK Gumroad store — The Biryani Masterclass, The Masala Bible, The Sauce Lab and the Complete Cooking Masterclass.