I don’t believe in having too many rules in the kitchen. I think it’s silly. But Chimichurri is different. There are rules. And being a meat-loving Argentine, I have some leeway, don’t I?
True chimichurri is simple. It’s also versatile. Although it’s mainly used as a condiment on grilled meats, it can be used as a marinade. While you can certainly put your own spin on it with a couple of additional herbs (cilantro, thyme, basil), I suggest you stick to the following:
- 1 bunch of flat-leaf parsley
- 4-5 cloves of fresh garlic
- 1 tbsp dry oregano
- 1 tsp red chili flakes
- ¼ cup white vinegar
- ½ cup oil (I prefer sunflower seed oil. You can use olive oil if you prefer)
- Salt to taste
- Some water
- 2 tsp paprika (optional)
- In a bowl combine finely chopped parsley, minced garlic, and all other ingredients. Mix well.
- The base should be parsley and the garlic should not overpower the other flavors. It should taste vinegary. The consistency is somewhat of a sauce, but not creamy. Never use a blender.
- Refrigerate in an airtight container for up to two months. Note: as the chimichurri “ages” the flavors will intensify, making this sauce better suited for a marinade and less as a condiment for meats.