Chimichurri

Chimichurri is a raw herb sauce from Argentina and Uruguay. The green version is made from finely chopped parsley, garlic, dried or fresh oregano, red pepper flakes, vinegar and oil. It is tangy and loose, more like a dressing than a paste, and is spooned over grilled meat.

How to do it

1. Finely chop a large bunch of flat-leaf parsley, about 60 g (1 packed cup of leaves).
2. Mince 3 or 4 garlic cloves.
3. Mix the garlic with 60 ml (1/4 cup) red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes and 1 teaspoon salt. Let it sit for 10 minutes.
4. Stir in the parsley and 120 ml (1/2 cup) of olive or neutral oil.
5. Rest it for at least 20 minutes before serving so the flavors mix.

Why it works

Letting the garlic sit in vinegar and salt first softens its harsh bite, a short maceration. The acid also keeps the sauce tasting bright against fatty grilled meat.

How to use it

Serve it with steak, grilled sausages, chicken, fish and roasted vegetables. Use it as a marinade, or stir it into rice or beans. A red version, chimichurri rojo, adds sweet paprika and chili.

Substitutes

• Italian salsa verde uses parsley with capers and anchovies.
• Gremolata is drier, with lemon zest instead of vinegar.

How to store it

Keep it in a covered jar in the fridge for up to 3 days. The parsley darkens over time. Because it contains raw garlic in oil, do not keep it at room temperature for long.

Common mistakes

• Blending it in a food processor until smooth. It should be chopped, with visible bits.
• Using curly parsley, which has less flavor.
• Using too little acid. It should taste sharp.
• Serving it straight away, before the flavors have had time to blend.