SaucesMediterraneanEasy

Argentinian-Style Chimichurri with Mediterranean Herbs

Name: Argentinian-Style Chimichurri with Mediterranean Herbs
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cups, packed (about 2 large bunches, leaves and tender stems) (60 g) fresh flat-leaf parsley, washed, thoroughly dried, thick lower stems removed; 3 tablespoons (8 g) fresh oregano leaves, washed, dried, woody stems removed; 1 tablespoon (3 g) fresh mint leaves, washed, dried, stems removed (optional); 4 medium cloves (14 g) garlic cloves, peeled and minced very finely; ¼ cup (60 ml) red wine vinegar; 1 teaspoon (2 g) lemon zest, finely grated from 1 lemon; ¾ cup (180 ml) extra-virgin olive oil, at room temperature; 1 teaspoon (2 g) red pepper flakes; 1 teaspoon (4 g) kosher salt, Diamond Crystal; use ¾ teaspoon if using fine sea salt; ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A hand-chopped, punchy green sauce built on flat-leaf parsley, fresh oregano, garlic, red wine vinegar and good olive oil, with a little lemon zest and mint for a Mediterranean lift. Spoon it over grilled steak, lamb, chicken, fish or roasted vegetables.

Prep: 20 min
Cook: —
Wait: 35 min
Total: 55 min
Makes: About 1 cup (240 ml), 8 servings of 2 tablespoons each

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Ingredients

8 servings

2 cups, packed (about 2 large bunches, leaves and tender stems) (60 g) fresh flat-leaf parsley, washed, thoroughly dried, thick lower stems removed
3 tablespoons (8 g) fresh oregano leaves, washed, dried, woody stems removed
1 tablespoon (3 g) fresh mint leaves, washed, dried, stems removed (optional)
4 medium cloves (14 g) garlic cloves, peeled and minced very finely
¼ cup (60 ml) red wine vinegar
1 teaspoon (2 g) lemon zest, finely grated from 1 lemon
¾ cup (180 ml) extra-virgin olive oil, at room temperature
1 teaspoon (2 g) red pepper flakes
1 teaspoon (4 g) kosher salt, Diamond Crystal; use ¾ teaspoon if using fine sea salt
½ teaspoon (1 g) black pepper, freshly ground

Equipment (7)

Large sharp chef's knife (8-inch / 20 cm)
Large cutting board
Salad spinner or clean kitchen towels
Medium mixing bowl (about 1.5 qt / 1.5 L)
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Clean 8-oz (240 ml) jar with lid, for storage

Steps

Before you start

Wash the herbs and dry them completely (salad spinner, then pat with towels). Wet herbs make the sauce watery and dull the flavor.
Use a very sharp knife. A dull blade bruises the parsley and turns the sauce muddy instead of bright green.
Plan for at least 30 minutes of resting time so the garlic mellows and the flavors blend. The sauce is best after 1 to 2 hours.
Do not use a food processor if you want classic texture; this sauce is chopped by hand so it stays loose and speckled.

1
Dry the herbs
- Wash the parsley, oregano and mint in cold water.
- Spin in a salad spinner, then spread on clean towels and pat until no moisture is visible on the leaves.
- Pick the parsley leaves and tender stems from the thick lower stalks, and strip the oregano and mint leaves from their stems.
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Ready when: Leaves feel dry to the touch and do not leave damp spots on the towel.
Tip: Water on the leaves will dilute the vinegar and make the sauce look pale and watery.
2
Mince the garlic
- Peel the garlic and mince it very finely, about ⅛ inch (3 mm) or smaller.
- Place it in the mixing bowl.
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Ready when: Garlic is a fine, even mince with no visible chunks.
Tip: Do not use a garlic press; it releases harsh, bitter juices.
3
Make the vinegar base
- Add the red wine vinegar, lemon zest, red pepper flakes, kosher salt and black pepper to the garlic.
- Stir and let sit for 5 minutes so the salt dissolves and the garlic softens slightly in the acid.
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Ready when: No salt granules are visible at the bottom of the bowl.
Tip: Dissolve the salt in the vinegar before adding oil, since salt will not dissolve in oil.
4
Chop the parsley
- Gather the parsley into a tight pile on the cutting board.
- Using a very sharp knife, chop in a rocking motion until the pieces are about ⅛ inch (3 mm), roughly 2 minutes.
- Scrape into the bowl.
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Ready when: Parsley is finely chopped and still bright green, with distinct flecks rather than a wet paste.
Tip: Chop with a rocking motion and a light touch; pressing down hard bruises the leaves and turns them dark.
5
Chop oregano and mint
- Chop the oregano and mint together until fine, about ⅛ inch (3 mm), about 1 minute.
- Add them to the bowl with the parsley.
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Ready when: Herbs are finely chopped and evenly speckled.
Tip: Skip the mint if you want a more traditional Argentinian flavor.
6
Stir in the oil
- Pour the olive oil over the herbs and stir gently with a spoon until all the herbs are coated and the sauce looks loose and spoonable, about 30 seconds.
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Ready when: A thin layer of oil coats every herb and a spoon dragged through leaves a trail that slowly fills in.
Tip: Stir rather than whisk or blend; the sauce should stay textured, not emulsified.
7
Rest and taste
- Cover the bowl and let the chimichurri rest at room temperature for at least 30 minutes, ideally 1 to 2 hours.
- Stir, then taste on a piece of bread or meat.
- Add another pinch of salt or a splash of vinegar if needed.
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Ready when: Sauce smells bright and herbal with no sharp raw-garlic bite, and tastes tangy and balanced.
Tip: Taste it on food, not from the spoon alone, since it is seasoned to be bold.

Good to know

Tips

Chop by hand. A food processor makes a purée that turns dark and dull, and the texture is lost.
Add the oil last, after the salt has dissolved in the vinegar, for even seasoning.
Spoon some on cooked meat as it rests, and serve extra on the side. Do not reuse any sauce that has touched raw meat.
If the sauce tastes too sharp, add 1 to 2 tablespoons more olive oil; if it tastes flat, add a pinch of salt.

Make ahead

Make the sauce up to 3 days ahead. For the greenest color, stir in the parsley the day you serve, or press plastic wrap directly onto the surface. Bring to room temperature for 30 minutes and stir before serving.

Storage & reheating

Room temperature: up to 2 hours while serving. Refrigerator: in a sealed jar, up to 5 days; the oil may solidify, so let it sit at room temperature for 20 to 30 minutes and stir. Freezer: up to 3 months in an ice cube tray, then transfer cubes to a bag; thaw in the refrigerator and stir well. The color will darken over time but the flavor remains good.

Substitutions

red wine vinegar → sherry vinegar or white wine vinegar. Use the same amount; sherry vinegar adds a rounder flavor.
fresh oregano leaves → 1 tablespoon dried oregano. Stir it into the vinegar mixture in step 3 so it can rehydrate.
red pepper flakes → 1 finely minced fresh red chili (such as Fresno). Add it with the garlic for a fresher heat.
fresh mint leaves → fresh cilantro or basil. Use the same amount for a different herbal note.