Chimichurri
Herb lightning--acid, salt, and green fire.
Timing: 15 mins
Chimichurri
Herb lightning--acid, salt, and green fire.
Timing: 15 mins
Key move
Mince the garlic into a fine paste, using salt to aid the process, as this ensures even distribution of flavor throughout the chimichurri.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 9Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/3)
The Braise (0/2)
My chimichurri tastes sharp and a bit aggressive.
That usually means the garlic wasn't quite broken down enough, or perhaps a touch too much was used.
My sauce feels too oily and isn't coating the meat well.
Ah, it sounds like the oil and vinegar are a bit separated. You might have a little too much oil for the amount of vinegar. Don't worry, you can fix this. Just add a teaspoon of vi…
Chef's Notes
For brighter flavor, use fresh herbs. Chop finely by hand; a food processor can bruise the herbs and dull the color.
Let chimichurri sit for at least 30 minutes before serving to allow flavors to meld. Overnight is even better.
Delicious on grilled steak, chicken, fish, or roasted vegetables. Also great as a dip for bread.
The Method
CHOP
Finely chop parsley and oregano. Mince garlic into paste (salt helps).
Herbs are finely chopped and garlic is minced into a paste.
WHISK
Whisk vinegar, salt, flakes, pepper. Then whisk in oil.
Vinegar, salt, and pepper flakes are combined, and oil is whisked in to create a base.
COMBINE
Fold herbs + garlic into the liquid. Add a splash of water if too thick.
Herbs and garlic are folded into the liquid mixture, and consistency is adjusted with water if needed.
REST
Let sit 20 minutes (or overnight).
Chimichurri has rested for at least 20 minutes, allowing flavors to meld.
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