Argentine Chimichurri is a vibrant, herbaceous sauce that embodies the essence of Argentine cuisine. Characterized by its fresh and robust flavors, this condiment is a staple accompanying grilled meats, especially the famed Argentine asado. The magic begins with finely chopping one cup of fresh parsley and half a cup of fresh oregano, creating a green base that is both aromatic and visually appealing. Minced garlic, four cloves strong, is then incorporated, adding a pungent and spicy depth.
The mixture is then brought to life with the addition of half a cup of high-quality olive oil, which acts as a rich, smooth carrier for the flavors. Red wine vinegar, a quarter cup, is poured in, imparting a tangy brightness that beautifully balances the herbal and garlicky notes. To introduce some heat, a teaspoon of red pepper flakes is stirred into the blend, alongside half a teaspoon each of black pepper and salt, providing a robust yet harmonious seasoning.
For an optional zing, the juice of one lemon can be squeezed in, offering a fresh citrus lift. The entire concoction is mixed thoroughly until well combined, ensuring every ingredient is distributed evenly.
To fully develop its complex flavors, the chimichurri is allowed to sit at room temperature for at least 15 minutes. This resting period is crucial as it allows the herbs, garlic, and seasonings to meld together, creating a deeply infused and harmonious sauce. Known for its versatility, Argentine Chimichurri is not just a mere sauce but a testament to the rich culinary traditions of Argentina, bringing freshness and zest to every dish it accompanies.
Ingredients
1 cup fresh parsley, finely chopped
1/2 cup fresh oregano, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp salt
Juice of 1 lemon (optional)
Directions
1. Finely chop 1 cup of fresh parsley and 1/2 cup of fresh oregano.
2. Mince 4 cloves of garlic.
3. In a medium bowl, combine the chopped parsley, chopped oregano, and minced garlic.
4. Add 1/2 cup of olive oil to the bowl.
5. Pour in 1/4 cup of red wine vinegar.
6. Stir in 1 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.
7. If desired, squeeze the juice of 1 lemon into the mixture.
8. Mix everything thoroughly until well combined.
9. Let the chimichurri sit at room temperature for at least 15 minutes to allow the flavors to meld.