Chimichurri
This Argentinian condiment is filled with fresh herbs that are super-aromatic and flavorful!
Equipment
- Mortar and pestle, helpful, but not necessary
Ingredients
- 1/2 cup Italian (flat-leaf) parsley, leaves and tender stems, packed
- 1/4 cup cilantro, leaves and tender stems, lightly packed
- 1 tablespoon fresh oregano leaves
- 1 small shallot, chopped, approx. 1/4 cup
- 4 cloves garlic, smashed
- 1 Fresno chile, or other fresh red chile, seeded and chopped (approx. 1/4 cup)
- 1 tablespoon red wine vinegar
- 1/4 cup excellent-quality extra-virgin olive oil, see Notes
- Salt and freshly-cracked black pepper, to taste
Instructions
- Place the oregano into the mortar and pestle. Pound and grind the herb until it becomes very aromatic.
- Add the parsley (in handfuls if needed) and pound and grind again. Add the cilantro and continue the process until the herbs are minced. There may be a few pieces of leaves or stems that didn’t get minced, but that is perfectly fine. Be sure to enjoy the smell with each addition of herbs.
- Add the shallot and continue to pound until into smaller pieces. Add the garlic and continue to pound/grind. Add the red chile and pound/grind it all together until the mixture is minced and super aromatic.
- Use a silicone spatula and scrape all that awesomeness into a small bowl.
- Add the vinegar and oil to the bowl and stir well. Taste for salt and pepper and adjust as desired.
- Use immediately or you can store it in the refrigerator in an airtight container for a week. The oil will solidify somewhat in the refrigerator, but stirring will help it loosen up. Allowing it to sit at room temperature for up to an hour will also allow the oil to liquify again.
- Serve over steak, sautéed or roasted veggies, fries, toasted baguette slices, fish, etc.
Notes
Use an excellent-quality extra-virgin olive oil, not a neutral oil such as avocado, vegetable, or even olive oil. There is a lot of flavor in “EVOO.” You want to be able to taste every ingredient in the Chimichurri. We love Abingdon Olive Oil Company's Extra-Virgin Olive Oils.
You can freeze the Chimichurri in ice cube trays or as a batch, up to 3 months. Thaw in the refrigerator or at room temperature if using within a couple of hours.
Nutrition chart does not include any added salt or black pepper.
Nutrition Facts
Chimichurri
Amount per Serving
Calories
143
% Daily Value*
Fat
14.4
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
10.4
g
Sodium
17
mg
1
%
Potassium
111
mg
3
%
Carbohydrates
3.8
g
1
%
Fiber
0.88
g
4
%
Sugar
1.1
g
1
%
Protein
0.77
g
2
%
Vitamin A
404
IU
8
%
Vitamin C
25.2
mg
31
%
Calcium
28.5
mg
3
%
Iron
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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