Argentinian Chimichurri Sauce
By Lan LamPublished on March 30, 2016
Yield
Serves 4 to 6 (Makes about 1 1/2 cups)
Ingredients
¼ cup hot water 2 teaspoons dried oregano 1 teaspoon salt 1 ⅓ cups fresh parsley leaves ⅔ cup fresh cilantro leaves 6 garlic cloves, minced½ teaspoon red pepper flakes ¼ cup red wine vinegar ½ cup extra-virgin olive oil
Before You Begin
To keep the sauce from becoming bitter, whisk in the olive oil by hand.
Instructions
- Combine hot water, oregano, and salt in small bowl; let stand for 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature for at least 1 hour. (Sauce can be refrigerated for up to 2 days; bring to room temperature and rewhisk before serving.)
Yield
Serves 4 to 6 (Makes about 1 1/2 cups)Ingredients
¼ cup hot water
2 teaspoons dried oregano
1 teaspoon salt
1 ⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra-virgin olive oil
Ingredients
¼ cup hot water
2 teaspoons dried oregano
1 teaspoon salt
1 ⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra-virgin olive oil
Ingredients
¼ cup hot water
2 teaspoons dried oregano
1 teaspoon salt
1 ⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra-virgin olive oil
Why This Recipe Works
This sauce anchors bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil. A food processor quickly combines the bulk of the ingredients, but we didn’t add the oil because the processor would break it into such fine droplets that its bitter-tasting polyphenols would come to the fore. Instead, we carefully whisked in the oil to preserve its fruity flavors.
Before You Begin
To keep the sauce from becoming bitter, whisk in the olive oil by hand.
Instructions
- Combine hot water, oregano, and salt in small bowl; let stand for 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature for at least 1 hour. (Sauce can be refrigerated for up to 2 days; bring to room temperature and rewhisk before serving.)
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