Argentinian Parsley and Oregano Chimichurri
Inspired by techniques from Serious Eats and America's Test Kitchen.
Hand-chopped parsley and garlic with softened dried oregano and chilli, sharpened with vinegar and loosened with whisked-in olive oil.
Always check the labels of the products you use.
Method
- 1
Soften the oregano. Stir the dried oregano, salt and chilli flakes into the hot water in the small bowl and leave for 5 min. The water rehydrates the herb so it tastes green and fragrant rather than dusty.
- 2
Chop by hand. Chop the parsley very finely with a sharp knife and put it in the medium bowl with the garlic, vinegar and the softened oregano mixture. Hand chopping keeps the herbs in tiny distinct pieces instead of a purée.
- 3
Whisk in the oil. Pour in the olive oil in a slow stream while whisking, then add the pepper. Doing this by hand matters, because high-speed blending can release bitter compounds from extra-virgin oil.
- 4
Let it meld. Leave the sauce at room temperature for at least 30 min. The garlic loses its raw edge and the herbs flavour the oil.
- 5
Spoon it over. Stir well, as the oil rises to the top, and spoon over sliced grilled steak, chicken or charred vegetables.
Storage
Keep covered in the fridge for up to 1 week; let it stand at room temperature 20 min and stir before serving. Freeze in ice-cube trays for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small bowl
- chef's knife
- medium bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 129 kcal |
| Protein | 0.3 g |
| Carbohydrate | 1.2 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 13.8 g |
| of which saturates | 1.9 g |
| Fibre | 0.4 g |
| Salt | 0.56 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
