Authentic & Flavorful | Inspired by Argentinian, Brazilian, and Spanish Chefs – and my Grandmother.
NOTE: This recipe makes Approx. 1.5–2 Quarts
Scale down or halve the ingredients for a smaller batch.
This chimichurri will complement many dishes, elevate meals, and truly enhance culinary experiences! While many think chimichurri is strictly a topping for meat, it pairs amazingly with eggs, roasted vegetables, mixed into rice, drizzled over potatoes, used as a salad dressing, or simply spread on toast—the possibilities are endless!
Ingredients
Base Ingredients:
- 1 bunch flat-leaf parsley
- 1 bunch curly-leaf parsley
- 1 bunch cilantro (If you don’t like cilantro, substitute with an additional bunch of flat-leaf parsley)
- 2–3 medium-sized shallots
- 1 medium-sized red onion
- 5 medium cloves of fresh garlic (not pre-peeled)
- 2–3 tbsp sea salt (or to taste; kosher salt works too)
- 1 tbsp freshly ground black pepper
- 1–2 tbsp garlic powder
- 1–2 tbsp onion powder
- 1 tbsp paprika
- ¼ cup apple cider vinegar (preferably with the mother)
- 2 tbsp red wine vinegar
- Juice of 1 lime (lemon works as a substitute)
- 2–3 cups extra virgin olive oil (adjust to taste)
- ¼ cup purified water
Optional Enhancements:
- For color & depth: Add chopped red peppers
- For variation in acidity: Substitute red wine vinegar with champagne vinegar, pear vinegar, or rice vinegar (note: this will alter the flavor profile)
- For heat: Add crushed red pepper flakes, minced jalapeños, or your preferred chili pepper
- For complexity: Experiment with toasted or smoked salt, aged garlic, ginger, cumin or even curry.
Preparation
Traditional Method (Best Flavor):
- Finely chop all ingredients by hand.
- Combine everything except olive oil in a mixing bowl.
- Slowly incorporate olive oil while stirring to emulsify.
Food Processor/Blender Method (Faster Prep):
- Cut ingredients into small chunks to fit into the food processor/blender.
- Trim about ½ inch from the herb stems and use the rest.
- Add all ingredients except olive oil into the processor.
- Start on the lowest setting and slowly drizzle in olive oil until the mixture loosens and circulates smoothly.
- Blend for another 20–30 seconds for a medium consistency. Blend longer for a smoother texture or less for a chunkier chimichurri.
- Transfer to a container and stir in additional olive oil by hand if needed. Adjust seasoning to taste.
Storage & Aging
- Chimichurri is ready to use immediately, but its flavors develop best over time.
- Let it sit at room temperature for 3–4 hours, stirring occasionally before refrigerating.
- Best flavor emerges after 5–7 days.
- Store in an airtight glass container in the fridge for 2–3 months.
Serving Tip:
Before serving, portion out some chimichurri into a ramekin or bowl, stir in a few tablespoons of olive oil and a pinch of salt, and let it come to room temperature for optimal flavor.
Aging & Fermentation:
- As your chimichurri ages, the flavors will intensify, and a natural umami depth will develop.
- After 3 months, refresh it by adding fresh parsley, cilantro, onion, and garlic, as well as more olive oil, salt, and spices as needed.
- Thanks to the vinegar, salt, and garlic, natural fermentation occurs slowly. The mother in the apple cider vinegar helps regulate fermentation and can reduce the need for additional vinegar over time.
- Pro tip: When making a new batch, mix in some of your aged chimichurri to continue the flavor evolution.
This is your starting point—feel free to tweak the ingredients, experiment with different herbs or spices, and make this chimichurri uniquely yours! Let me know how yours turns out!
Feel free to reach out and connect!
contact@luisbarriga.com
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http://linkedin.com/in/luis-barriga-ab11234