Name: Chimichurri Sauce
Prep time: 10 min
Yield: 8 people
Cuisine: South American
Ingredients: 1 bunch parsley (about 1 oz); 100 ml extra virgin olive oil; 3 tablespoons white wine vinegar; 3 cloves garlic; 2 chili peppers (or 1, depending on spiciness); 1/2 teaspoon salt; 1 pinch pepper (optional); 1 pinch ground cumin (optional); 1/2 teaspoon oregano (optional); 2 pinches smoked paprika (optional)

The chimichurri is a green sauce originating from Argentinian cuisine, but its popularity extends widely throughout South America, where it is mainly used to enhance the flavor of grilled meats, like in the famous asado. With its intense and aromatic taste, chimichurri is a very versatile sauce: it can also be used to marinate meat before cooking, to dress salads, on grilled fish and vegetables, to prepare delicious bruschetta or to flavor boiled potatoes or baked potatoes. The basic ingredients of chimichurri are parsley, garlic, chili pepper, olive oil, and vinegar; in this regard, it is very similar to Sicilian salmoriglio – which is not surprising considering the influences of Italian immigration in South America – yet chimichurri differs essentially in the use of vinegar instead of lemon (although in some variants lime is also contemplated), as well as the possibility of enriching its flavor with spices unfamiliar to Italian cuisine, such as cumin and paprika. Below I provide the traditional chimichurri recipe and, at the end, the optional ingredients.

Ingredients for about 3/4 cup of chimichurri sauce

The quantities are indicative and can be adjusted according to personal tastes and intended use: for a thicker consistency, it is advisable to increase the amount of parsley, while for a more liquid sauce, the amount of oil can be increased.

1 bunch parsley (about 1 oz)
100 ml extra virgin olive oil
3 tablespoons white wine vinegar
3 cloves garlic
2 chili peppers (or 1, depending on spiciness)
1/2 teaspoon salt
1 pinch pepper (optional)
1 pinch ground cumin (optional)
1/2 teaspoon oregano (optional)
2 pinches smoked paprika (optional)

Tools

1 Cutting board
1 Knife
1 Bowl
1 Garlic press
1 Spoon

How to prepare the typical South American chimichurri sauce

To prepare the chimichurri, start by washing and drying the parsley. Remove the thick end part of the stems and coarsely chop it with a knife (1). Continue chopping the parsley until you get a fine mince (2). Place it in a bowl.
Chop the chili pepper (3). You can use fresh if available, or dried. The amount depends on personal taste and the spiciness of the chili itself. Peel the garlic cloves and cut them in half lengthwise, then use the tip of a knife to remove the central core (4). This will make it easier to digest.
At this point, you can finely chop the garlic with a knife, or, if you have one, press it with a garlic press, letting the pulp fall directly into the bowl with the parsley (5). Also, add the chopped chili, salt, and, if you wish to add them, the other spices: pepper, cumin, oregano, and paprika. Then add the oil (6).
As mentioned, the amount of oil can vary based on taste and how you plan to use the sauce: if you use it to brush meat while cooking, for marinating before cooking, or to dress a salad, you can prepare a more liquid sauce; otherwise, for grilled meat, baked potatoes, or toasted bread, a thicker sauce is better. Complete with vinegar (7) and carefully mix all ingredients (8).
Let the chimichurri sauce rest for at least 30 minutes before using it, so the flavors blend well. You can then pour a little over the grilled meat using a spoon and serve the remaining sauce at the table, so everyone can season their portion to taste.