Chimichurri
A parsley-and-vinegar finishing sauce for grilled food. Chop it; this is not a smoothie backlog.
Ingredients
- 30 g flat-leaf parsley leaves and tender stems, finely chopped
- 3 garlic cloves, finely minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes, or to taste
- 45 ml red wine vinegar
- 120 ml olive oil
- 2 g fine salt to start
- Black pepper, to taste
Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.
Method
Chop
Finely chop parsley and garlic by hand so the sauce keeps some texture.
Mix
Combine garlic, oregano, pepper flakes, vinegar, salt, and pepper. Stir in parsley and oil.
Rest
Let stand for 20 minutes so the dried oregano hydrates and the flavors settle.
Adjust
Taste on a piece of the food it will accompany. Add vinegar for brightness or a little oil to soften the bite. Stir before spooning.
Checkpoint: Loose, spoonable herbs suspended in oil and vinegar, with fresh parsley still recognizable.
Failure modes and fixes
Harsh garlic: give it the rest time, then expand the batch if needed. Too acidic: add oil in small amounts rather than reaching immediately for sugar.
More rescue techniques →Put it to work
Grilled steak, chicken, mushrooms, or roasted potatoes.
Storage and reheating
Refrigerate promptly in a covered container at 40°F / 4°C or colder and use within 3 days. Garlic and herbs in oil do not become shelf-stable. Do not leave out longer than 2 hours (1 hour above 90°F / 32°C). Storage and handling reference.