Authentic Argentinian Chimichurri: A Vibrant Heritage Sauce

Ingredients

Fresh Components:

• ½ cup (30g) flat-leaf parsley, finely chopped
• 4 cloves garlic (20g), chopped
• 1 shallot (30g), chopped (modern addition)
• 1 small red chili (15g), seeded and diced

Dry Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Liquids:

• 3 tablespoons (45ml) red wine vinegar
• ⅔ cup (160ml) premium extra-virgin olive oil

Instructions

Step 1: Herb Preparation

1. Carefully select fresh, vibrant parsley leaves, removing tough stems.
2. Thoroughly wash and dry the parsley to ensure optimal flavor.
3. Finely chop parsley by hand or prepare for food processor.

Step 2: Creating the Base

1. Place parsley, chopped garlic, shallot, oregano, and chili in food processor.
2. Add red wine vinegar, salt, and pepper.
3. Pulse until ingredients are finely minced but not pureed.

Step 3: Finishing the Sauce

1. Transfer herb mixture to a mixing bowl.
2. Gradually incorporate olive oil while stirring.
3. Allow flavors to meld for 15 minutes at room temperature.

Expert Tips

1. Choose Quality Ingredients:

• Use fresh, bright green flat-leaf parsley
• Select premium extra-virgin olive oil
• Opt for fresh garlic cloves, never pre-minced

1. Texture Matters:

• Avoid over-processing to prevent a paste-like consistency
• Aim for visible herb pieces in the final sauce

1. Temperature Considerations:

• Serve at room temperature for optimal flavor
• If refrigerated, allow to warm before serving
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