Description
Herby and bright, chimichurri is an uncooked sauce originating from Argentina and Uruguay, typically served with grilled meat, fish, and vegetables. It takes no time to stir together and makes everything on your plate taste better!
Recipe adapted from a 2006 Gourmet Magazine article.
Notes:
- This recipe lends itself to improvising. Here are some ideas:
- Shallots: You can use finely diced red or white onion in their place.
- Garlic: If you are sensitive to raw garlic, you can omit it altogether.
- Salt: I always use Diamond Crystal salt or flaky sea salt. Use any salt you like, just know that some varieties are saltier than others, so use your judgment when measuring, taste, and add more to taste.
- Crushed red pepper flakes: Use less than 1/2 teaspoon if you are sensitive to heat. You could also use a small fresh hot chili.
- White Balsamic Vinegar: You could use red wine vinegar or fresh lemon or lime juice in its place. You could also use a mix of lemon and lime juice or a mix of citrus and vinegar.
- Herbs: You can use all parsley or all cilantro or, as I’ve suggested below, a mix of the two.
Ingredients
Please read all notes above before proceeding
- 2 tablespoons finely minced shallots
- 1 teaspoon finely minced garlic, from 1 small clove
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes or to taste
- 1/4 cup white balsamic vinegar
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped cilantro
- 1/3 cup extra-virgin olive oil
Instructions
- Place the shallots, garlic, salt, crushed red pepper flakes, and vinegar in a bowl. Stir together. Let the mixture macerate for 5 minutes while you chop the herbs (if you haven’t done so already).
- Add the herbs and olive oil and stir together. Taste. Adjust with more salt, acid, or olive oil to taste.
- Transfer to a jar and store in the fridge for up to a week.
- Prep Time: 15 minutes
- Category: Sauce
- Cuisine: Argentinian