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This vibrant chimichurri adds a fresh herbal kick to anything it touches. It comes together in minutes with pantry basics and brightens everything from grilled steak to simple vegetables. I started making it after traveling through Argentina and trying every version I could get my hands on. Since then, it has never left my kitchen.
I learned to make this after our honeymoon in Argentina. Now we always have a batch in the fridge or freezer to add to quick meals.
Ingredients
- Fresh parsley: adds a green herbaceous base use flat-leaf for best texture
- Dried oregano: gives depth and complements the fresh herbs
- Garlic: adds bold punch and richness
- Red pepper flakes: bring heat that balances the herbs
- Smoked paprika: adds a subtle smoky background try Spanish if you have it
- White wine vinegar: adds brightness I prefer it over red wine vinegar for lighter flavor
- Extra virgin olive oil: brings everything together and adds richness
- Sea salt: enhances the herb flavors and rounds out the acidity
Step-by-Step Instructions
- Prepare the Herb Base:
- Finely chop the fresh parsley by hand using a sharp knife for best texture and freshness
- Mix the Flavor Elements:
- In a medium bowl combine garlic vinegar salt oregano red pepper flakes and smoked paprika whisking until well combined
- Incorporate the Herbs:
- Add the chopped parsley into the bowl with the liquid mixture and stir until the herbs are evenly coated
- Adjust Seasoning:
- Taste and add more salt or pepper flakes as needed depending on your preference
- Serve or Store:
- Use immediately or transfer to an airtight container and refrigerate up to four days
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Smoked paprika is my favorite ingredient in this version. It was a surprise addition after tasting a variation in a small Buenos Aires café and now it’s non negotiable.
Storage Tips
Keep in the fridge in a sealed jar or container for up to four days. For longer storage freeze portions in ice cube trays then transfer to bags for easy use. They thaw quickly and still pack full flavor.
Ingredient Substitutions
If parsley is not on hand try cilantro or a blend of both for a different take. Red wine vinegar can be used in place of white but the flavor will be deeper and less bright.
Serving Suggestions
Drizzle over grilled meats roasted vegetables grain bowls or even baked potatoes. I often stir it into polenta or use it as a salad dressing for leafy greens or grilled corn.
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Cultural Context
Chimichurri comes from Argentina and Uruguay where it is served with grilled meats especially steak. It is part of traditional asado meals and each household has its own take on it.
Frequently Asked Questions About Recipes
- → What does chimichurri taste like?
Chimichurri has a fresh, tangy, and herbaceous flavor with a hint of spice and garlic. It’s bold yet balanced.
- → Can I use other herbs besides parsley?
Yes, you can substitute with fresh cilantro or a mix of parsley and cilantro for a slightly different flavor profile.
- → How should chimichurri be stored?
Store chimichurri in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- → Is a food processor necessary to make chimichurri?
No, chimichurri can be made by finely chopping the herbs and whisking the ingredients together in a bowl.
- → What dishes go well with chimichurri?
It pairs perfectly with grilled meats, roasted vegetables, potatoes, salads, polenta, and grain bowls.
- → Can I adjust the spice level?
Yes, feel free to increase or decrease the red pepper flakes to suit your taste preferences.