ChefXi OfficialA vibrant, hand-cut Argentinian herb sauce featuring fresh parsley, garlic, and a sharp vinegary kick, perfect for grilled meats.
Finely mince the fresh parsley by hand until you have one packed cup. Avoid the thick lower stems; use the leaves and tender upper stems for the best texture.
Dry your parsley thoroughly after washing so the oil adheres better to the leaves.
In a medium ceramic or glass bowl, combine the minced parsley, garlic paste, dried oregano, and red pepper flakes.
Whisk in the red wine vinegar, salt, and black pepper. Let this mixture sit for 5 minutes to slightly 'pickle' the herbs and garlic.
Slowly pour in the extra virgin olive oil while stirring gently with a fork. You want the oil to coat the herbs, not fully emulsify into a thick dressing.
Cover the bowl and let the flavors marry at room temperature for at least 30 minutes before serving. Give it one final stir before spooning over grilled steak or chicken.
If you have leftovers, store them in the fridge, but bring them back to room temperature before serving as the olive oil will solidify when cold.
The soul of an authentic chimichurri lies in the knife work. Never use a food processor, as it emulsifies the oil and bruises the herbs, resulting in a bitter, muddy paste. Hand-mincing preserves the vibrant 'Essence' and 'Harmony' of the ingredients. Let the sauce sit for at least 30 minutes before serving to allow the dried oregano to hydrate and the garlic to mellow into the vinegar.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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