Argentine Garden Chimichurri Verde
A vibrant Argentine herb sauce made with fresh parsley, garlic, olive oil, vinegar, and fragrant spices. This refreshing condiment delivers a perfect balance of brightness, acidity, and herbal freshness, making it an exceptional pairing for grilled meats, seafood, roasted vegetables, sandwiches, and crusty bread.
Argentine Garden Chimichurri Verde
shopping_basketIngredients
- Fresh Flat-Leaf Parsley1 large bunch (about 1 1/2 cups), finely chopped
- Fresh Cilantro1/2 cup, finely chopped
- Garlic5 cloves, finely minced
- Extra Virgin Olive Oil3/4 cup
- Red Wine Vinegar1/4 cup
- Dried Oregano2 tsp
- Red Pepper Flakes1 tsp
- Fresh Lemon Juice1 tbsp
- Sea Salt1 tsp, or to taste
- Freshly Ground Black Pepper1/2 tsp
- Shallot1 small, finely minced
Nutrition Per Serving
Calories
95
Protein
15g
Fat
10g
Carbs
2g
restaurantInstructions
Prepare the Fresh Herbs
Wash the parsley and cilantro thoroughly, then dry completely using a kitchen towel or salad spinner. Finely chop the herbs by hand until they are small but still retain some texture. Avoid blending the herbs into a paste because traditional chimichurri has a rustic, spoonable consistency.
Drying the herbs well is important because excess water can dilute the flavor and shorten the sauce's shelf life.
Create the Aromatic Base
Add the finely chopped garlic, shallot, dried oregano, red pepper flakes, sea salt, and black pepper to a mixing bowl. Gently stir everything together and allow it to rest for 5 minutes. This helps soften the sharpness of the garlic and allows the spices to release their aromas.
Add Herbs and Liquids
Add the chopped parsley and cilantro to the bowl. Pour in the red wine vinegar, lemon juice, and extra virgin olive oil. Stir gently until all ingredients are evenly combined and the herbs are coated with the flavorful dressing.
Balance the Flavor
Taste the chimichurri and adjust the seasoning as needed. Add more vinegar for brightness, more olive oil for richness, more chili flakes for heat, or a pinch of salt to enhance the flavors.
Great chimichurri should taste fresh, slightly tangy, garlicky, and herb-forward rather than oily.
Rest the Sauce
Cover the bowl and let the chimichurri rest at room temperature for at least 30 minutes before serving. This resting period allows the olive oil to absorb the flavors from the herbs, garlic, and spices. For the best flavor, refrigerate overnight and bring back to room temperature before using.
Serve with Dishes
Spoon the chimichurri generously over grilled steak, chicken, shrimp, roasted vegetables, potatoes, rice bowls, or toasted bread. It can also be used as a marinade or dipping sauce.
Add chimichurri after cooking rather than before grilling to preserve the bright herbal flavors.
Store Properly
Transfer leftover chimichurri into a clean airtight glass jar and store in the refrigerator for up to one week. Before serving again, allow it to sit at room temperature for 15 to 20 minutes and stir well. The olive oil may solidify slightly when chilled, which is normal.
Cooking Mode
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