Chimichurri

Chimichurri

Chimichurri is a herbaceous and vinegary sauce from Argentina that’s classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to <a href="https://cooking.nytimes.com/recipes/1020543-mayo-marinated-chicken-with-chimichurri">marinate chicken cutlets</a>. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.

Ingredients

  • 1/4 cup dried oregano
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red-pepper flakes
    more or less to taste
  • 1/2 teaspoon ground cumin

    optional

  • 1/2 cup hot water
  • Kosher salt
  • 1/4 cup red wine vinegar
  • 8 medium garlic cloves
  • 2 tablespoons olive oil

    plus more as needed, it need not be extra-virgin, but it can be

  • 1/4 cup fresh oregano leaves

    finely minced

  • 1 tightly packed cup fresh parsley leaves

    finely minced

  • Ground black pepper

Directions

  1. 1

    Combine dried oregano, paprika, red-pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt and stir with a fork. Add vinegar and stir to combine.

  2. 2

    Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in about 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and stir to combine. (Alternatively, smash garlic cloves on a cutting board with the flat side of a chef’s knife. Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms. Drizzle a little olive oil over the paste and work it in with the side of the knife. Repeat until you’ve added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.)

  3. 3

    Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks.

Chimichurri

Chimichurri

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About this Recipe

Craving that vibrant, herbaceous kick to elevate your meals? This Chimichurri recipe brings the authentic, bold flavors of Argentina right to your table, perfect for transforming simple dishes into something extraordinary.

Why This Chimichurri Works

Unlike many sauces, this Chimichurri doesn't rely on fresh herbs alone. The secret lies in steeping dried oregano in hot, salty water and vinegar, allowing the herbs to rehydrate and develop a profound, savory depth. This unique technique, drawing on a method from traditional Argentine salmuera, creates a robust flavor profile that improves over time, setting it apart from fresh, oil-heavy counterparts like pesto.

What to Expect

You'll discover a bright, tangy sauce bursting with the earthy notes of oregano and cumin, a subtle warmth from red-pepper flakes, and the pungent freshness of garlic and parsley. Its texture is rustic and chunky, a delightful contrast to the tender meats it typically accompanies. This isn't just a sauce; it's a flavor enhancer that will become a staple in your culinary repertoire, adding a zesty punch to everything it touches.

Customization & Variations

Chimichurri is incredibly versatile. Beyond its classic pairing with grilled meats, consider these delicious adaptations:

  • Creamy Mayo Mix: Combine a dollop of Chimichurri with mayonnaise for an incredible marinade for chicken cutlets, a zesty potato salad dressing, or tossed with grilled or boiled corn.
  • Grilled Vegetable Marinade & Dressing: Mix Chimichurri with equal parts olive oil to create a flavorful marinade and dressing for your favorite grilled vegetables.
  • Garlic Bread Upgrade: For an oregano-packed twist on garlic bread, add a few crushed garlic cloves to the olive oil and Chimichurri mixture, then brush it onto a split ciabatta or baguette before grilling or broiling.

Serving & Context

Serve this vibrant Chimichurri generously over any grilled meat, especially beef, to capture its quintessential Argentine spirit. It's also fantastic with roasted chicken, as a dip for crusty bread, or drizzled over hearty grilled vegetables for a burst of flavor.

Frequently Asked Questions