Authentic Argentine CHIMICHURRI sauce

Ingredients

• 1 cup Fresh Parsley (leaves only, stems removed and saved for stock)
• 4 cloves Garlic (peeled)
• 2 tsp Dried Oregano (prefer Argentine dried oregano if available)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• ½ cup Extra Virgin Olive Oil (good quality, cold‑pressed)
• 2 tbsp Red Wine Vinegar (adds acidity; use a quality vinegar)
• 1 leaf Bay Leaf (split and add whole)
• ½ tsp Salt (to taste)
• ¼ tsp Freshly Ground Black Pepper (to taste)

Instructions

1. Separate parsley leaves from stems

   Pluck the larger parsley leaves from the stems, keeping the stems for later stock use. Place the leaves in a bowl and the stems in a zip‑lock bag for freezing.

   Time: PT2M

2. Finely chop the parsley

   Roughly chop the parsley leaves, then continue chopping until they are very fine and almost paste‑like.

   Time: PT5M

3. Grate or mince the garlic

   Peel the garlic cloves and grate them using a microplane (or mince finely with the knife).

   Time: PT2M

4. Add dried oregano

   Stir the dried oregano into the parsley‑garlic mixture.

   Time: PT1M

5. Add red chili flakes

   Add half the amount of chili flakes relative to the garlic (≈1 tsp) and mix.

   Time: PT1M

6. Add oil and vinegar (3:1 ratio)

   Pour ½ cup extra‑virgin olive oil and 2 tbsp red wine vinegar over the herb mixture, stirring continuously.

   Time: PT1M

7. Mix to a thick consistency

   Stir vigorously until the sauce thickens and looks glossy.

   Time: PT2M

8. Season with salt, pepper, and bay leaf

   Add ½ tsp salt, ¼ tsp freshly ground black pepper, and the split bay leaf. Give a final quick mix.

   Time: PT1M

9. Rest the chimichurri

   Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let flavors meld.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

1g

Fat

13g

Fiber

0.5g