Chimichurri

Ingredients

• 50 g fresh flat-leaf parsley
• 12 g fresh garlic
• 2 tsp dried oregano
• 2 tsp dried red pepper flakes
• 45 ml red wine vinegar
• 120 ml sunflower oil
• 30 ml hot water
• 1 tsp fine salt
• 1 pinch ground black pepper

Method

1. Wash the flat-leaf parsley in cold water, then dry it very thoroughly. The leaves should feel dry to the touch; if they remain wet, the sauce will become watery and keep less well.
2. Remove the large parsley stems, then chop the leaves with a knife. Aim for an even cut, not a purée: you should see distinct small pieces of herb that can float in the oil.
3. Peel the garlic, remove the green germ if present, then mince it very finely with a knife. It should almost melt into the sauce, without a large raw piece dominating a bite.
4. In a bowl, combine the dried oregano, chili flakes, salt, pepper, and hot water. Let the mixture swell until the oregano softens and its aroma becomes rounder and less dusty.
5. Add the red wine vinegar and stir. The acidity should be clear on the nose but not aggressive; it is there to carry the herbs and balance the oil.
6. Stir in the minced garlic, then the parsley. Mix with a spoon without crushing anything. The sauce should remain green, speckled with red, with a visibly chopped texture.
7. Gradually pour in the oil while stirring. The sauce should not emulsify like a smooth vinaigrette; it should remain glossy and fluid, with the herbs suspended in the vinegary oil.
8. Taste and adjust the salt or chili if needed. The chimichurri should be bright, herbal, garlicky, lightly spicy, and distinctly tangy.
9. Cover and let it rest at room temperature before serving if using the sauce soon, or refrigerate it for longer storage. Before serving, stir from the bottom to redistribute the garlic, chili, and herbs.

Nutrition

Per serving

Energy

113.1 kcal

Protein

0.37 g

Carbohydrate

1.08 g

Fat

12.21 g

Fibre

0.47 g

Calcium

16.85 mg

Iron

0.41 mg

Magnesium

3.31 mg