- 2 garlic cloves, chopped
- 1 tablespoons dried oregano
- 1 tablespoon aji molido (or smoked hot paprika and crushed red pepper flakes)
- 4 tablespoons chopped fresh parsley, a large bunch
- 5 tablespoons sunflower oil
- 2 tablespoons sherry or red wine vinegar
- 3 tablespoons water
- 1/2 teaspoon salt
- Freshly ground black pepper
- Mix all dry ingredients - parsley, garlic, oregano, red pepper flakes - together in a glass jar.
- Add water and vinegar and mix well.
- Add oil, salt, and pepper and mix well.
- Check seasonings and adapt to your personal preference.
- Keep refrigerated in an airtight container, glass jar preferably.
- Ingredients: as with most savory sauces, they can be easily adjusted to your particular taste. And should, as you'll be the one eating it. Not only with the amount of each but also if you want to vary or substitute something. Add fresh cilantro in addition to the parsley, use smoked paprika or pepper flakes, less garlic, and olive oil instead of sunflower. I almost double the amount sometimes of parsley stated in this recipe. Make it your own.
- Use fresh parsley: it does make a difference. Dried can be used, but the chimichurri will lack freshness.
- Chopping: coarsely chop the garlic and parsley. There should be texture.
- Resting period: it's not mandatory, but I like to make it 1 or 2 days ahead. Many people don't, or at least they eat it as soon as they make it. As with most condiments, the flavors meld and improve greatly. Be careful with the amount of salt and garlic as it can become too strong after a few days, depending on how much you use. Keep that in mind if you're making it several days or weeks in advance.
- Ají molido: you can use a mixture of crushed red pepper flakes and paprika. You can buy aji molido (triturado) online.
- Dried herbs and garlic: in an emergency, you can use all dried herbs and dried garlic. Simply add vinegar, oil, and water to have instant chimichurri with little work. The truth is that here they sell chimichurri as a spice mix which is just what I explained before.
- Storing: it can last for days or weeks in the refrigerator if stored in an airtight container. The color will not be as bright and the flavors will deepen, making it spicier and not as fresh. And it can be frozen for several months if stored in an airtight, freezer-friendly container.
- Prep Time: 15 minutes
- Category: Condiments
- Method: Mixing
- Cuisine: Argentine
- Serving Size: 1/6
- Calories: 109
- Sugar: 0.1 g
- Sodium: 196.8 mg
- Fat: 11.5 g
- Carbohydrates: 1.6 g
- Fiber: 0.7 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: chimichurri sauce