Chimichurri Recipe

Parsley: Fresh parsley is the base of this sauce, providing a bright and herbaceous flavor.

Garlic: Minced garlic adds a pungent and aromatic quality to the chimichurri.

Oregano: Both fresh and dried oregano can be used, contributing a slightly bitter and earthy taste.

Olive oil: Olive oil is the carrier for all the flavors, giving the sauce a rich and smooth texture.

Red wine vinegar: This vinegar adds acidity and a tangy kick that balances the richness of the olive oil.

Red pepper flakes: These flakes provide a subtle heat that enhances the overall flavor profile.

Salt: Salt is essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Black pepper adds a mild spiciness and depth to the sauce.

When preparing chimichurri, it's essential to finely chop the parsley and garlic before adding them to the blender or food processor. This ensures a smoother texture and more even distribution of flavors. Additionally, using fresh oregano instead of dried can elevate the taste, providing a more vibrant and aromatic profile. If you prefer a chunkier sauce, pulse the mixture instead of blending it until smooth.

• chopped fresh parsley - Substitute with cilantro: Cilantro provides a fresh, vibrant flavor similar to parsley and works well in chimichurri.

• minced garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, though it will have a slightly different texture and intensity.

• fresh or dried oregano - Substitute with thyme: Thyme has a similar earthy flavor and can be used in place of oregano.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in place of red pepper flakes.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used if black pepper is not available.

• To store your freshly made chimichurri, transfer it to an airtight container. Glass jars work wonderfully for this purpose.
• Ensure the chimichurri is covered with a thin layer of olive oil to prevent oxidation and maintain its vibrant green color.
• Place the container in the refrigerator. It will keep well for up to one week, allowing the flavors to meld beautifully over time.
• For longer storage, consider freezing. Pour the chimichurri into ice cube trays, filling each compartment about three-quarters full.
• Once frozen, transfer the chimichurri cubes to a resealable plastic bag or another airtight container. This method allows you to use just the right amount without defrosting the entire batch.
• When ready to use, simply pop out the desired number of cubes and let them thaw in the refrigerator or at room temperature.
• If you prefer a quicker thaw, place the frozen chimichurri cubes in a microwave-safe dish and defrost on a low setting, checking frequently to avoid overheating.
• Always give your chimichurri a good stir before serving to redistribute the olive oil and other ingredients evenly.
• Avoid freezing chimichurri in large batches, as repeated thawing and refreezing can degrade the quality and flavor.
• For an extra burst of freshness, add a squeeze of lemon juice or a sprinkle of freshly chopped parsley just before serving.

• For a quick and easy method, place the chimichurri in a microwave-safe bowl. Cover it with a microwave-safe lid or plate to prevent splatters. Heat on medium power for 15-30 seconds, stirring halfway through. This will help maintain the vibrant flavors of the fresh parsley and garlic.

• If you prefer a more controlled reheating process, use a small saucepan. Pour the chimichurri into the pan and warm it over low heat, stirring occasionally. This gentle method ensures that the olive oil and red wine vinegar do not lose their essence.

• For a more rustic approach, place the chimichurri in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until warmed through. This method is excellent for preserving the integrity of the oregano and red pepper flakes.

• If you have a sous vide machine, place the chimichurri in a vacuum-sealed bag and immerse it in a water bath set to 120°F (49°C) for about 10-15 minutes. This technique ensures even heating without altering the texture or flavor of the chimichurri.

• For an outdoor option, place the chimichurri in a heatproof container and set it on the cooler side of a grill. Stir occasionally until warmed through. This method can add a subtle smoky flavor, enhancing the chimichurri's complexity.

• Blender: A high-speed appliance used to combine and emulsify the ingredients into a smooth sauce.

• Food processor: An alternative to the blender, useful for chopping and mixing the ingredients to the desired consistency.

• Measuring cups: Essential for accurately measuring the parsley, olive oil, and red wine vinegar.

• Measuring spoons: Necessary for measuring smaller quantities like oregano, red pepper flakes, salt, and black pepper.

• Cutting board: A surface for chopping the fresh parsley and mincing the garlic.

• Chef's knife: A sharp knife for finely chopping the parsley and mincing the garlic cloves.

• Spatula: Useful for scraping down the sides of the blender or food processor to ensure all ingredients are well combined.

• Storage container: An airtight container for refrigerating any leftover chimichurri for later use.

Pre-chop ingredients: Chop the parsley, garlic, and measure out the oregano ahead of time to streamline the process.

Use a mini processor: A small food processor can be quicker and easier to clean than a full-sized one.

Batch prep: Make a larger batch of chimichurri and store it in the fridge for up to a week.

Pre-measure liquids: Measure the olive oil and red wine vinegar before starting to save time during blending.

Adjust seasoning later: Blend first, then taste and adjust salt and pepper to your preference.