Chimichurri is a vibrant and tangy sauce from Argentina. It is a culinary powerhouse that can elevate a wide range of dishes. Traditionally served with grilled meats, this versatile condiment is equally delightful with vegetables, seafood, or even as a zesty dip. Made with fresh herbs, roasted garlic, and a hint of chile, this homemade chimichurri recipe promises to add a burst of flavor to your meals. Follow our step-by-step guide to create a delicious chimichurri sauce that will become a staple in your kitchen.

Chimichurri Recipe

Yield: 1 cup

Ingredients:

• 1 head of garlic (roasted whole, top part removed)

• 2 cups flat-leaf parsley (packed)

• 1 tsp dried oregano

• 1 pinch chile flakes

• 2 tbsp red wine vinegar

• 1/2 cup good olive oil

• Salt & pepper to taste

Method:

1. Roast the Garlic:

   • Do this ahead of time. Preheat your oven to 400°F, cut off the top of a garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden brown. Allow to cool, then squeeze the cloves out of their skins for use.

2. Prepare the Parsley:

   • Finely chop 2 cups of flat-leaf parsley. For the best results, use a sharp knife to ensure the herbs are finely minced. Remove the stems.

3. Use Mortar and Pestle:

   • In a mortar and pestle, pound and grind the chopped parsley with a healthy pinch of salt. Work in three batches to ensure the herbs are thoroughly ground. This ensures your chimichurri stays green and you can really taste the flavors.

4. Add the Garlic:

   • Add the roasted garlic to the last batch of parsley and grind into a smooth paste. The roasted garlic adds a rich, mellow flavor that balances the freshness of the herbs.

5. Incorporate the Vinegar:

   • Mix in 2 tablespoons of red wine vinegar to the herb and garlic paste. The acidity of the vinegar will help to bring out the flavors of the ingredients.

6. Form the Paste:

   • Combine the herb, garlic, and vinegar mixture into a cohesive paste. Add a pinch of chile flakes for a subtle kick.

7. Emulsify with Olive Oil:

   • Slowly pour in 1/2 cup of good olive oil while stirring constantly to emulsify the mixture. The oil should blend seamlessly with the herbs, creating a smooth and luscious sauce.

8. Season to Taste:

   • Taste the chimichurri and adjust the seasoning with salt and pepper as needed.

Serving Suggestions:

• Grilled Meats: Drizzle chimichurri over grilled steaks, chicken, or pork for a burst of fresh, tangy flavor.

• Vegetables: Use as a topping for roasted or grilled vegetables to add a zesty punch.

• Seafood: Spoon over grilled fish or shrimp for a delightful contrast.

• Dip: Serve with crusty bread or use as a dip for fresh veggies.