The Essential Building Blocks of Traditional Chimichurri
At its heart, authentic chimichurri is a testament to the idea that simple ingredients can produce extraordinary flavor. The traditional Argentinian version, often called chimichurri verde, relies on a core group of components, each playing a critical role in creating its signature taste profile. This isn't a paste-like sauce; it is rustic and loose, with a bright acidity that cuts through the richness of grilled meats.
Parsley: The Green Heart
The most fundamental ingredient in chimichurri is fresh flat-leaf parsley. It provides the bulk of the sauce's characteristic vibrant green color and fresh, grassy flavor. For the best texture and taste, it is crucial to use fresh parsley and to chop it by hand rather than processing it into a paste. This preserves its texture and keeps the sauce from becoming too dense.
Garlic: The Pungent Punch
Raw garlic adds a sharp, pungent kick that is essential to chimichurri's profile. The garlic is minced very finely to distribute its flavor evenly throughout the sauce. The amount can be adjusted based on personal preference, but it is a non-negotiable element. Some recipes recommend letting the minced garlic sit in the vinegar for a few minutes to mellow its intense sharpness slightly.
Oregano: The Earthy Aroma
Oregano provides a deep, earthy, and slightly pungent flavor that complements the brightness of the parsley and the heat of the garlic. While fresh oregano can be used, dried oregano is a traditional and common choice that provides a concentrated, classic flavor.
Red Wine Vinegar: The Crucial Acidity
Red wine vinegar is the acid that provides chimichurri with its signature tang and helps to balance the richness of the olive oil and the other robust flavors. It is a vital component that both preserves the sauce and brightens its overall taste. The vinegar also helps to slightly soften the chopped herbs and garlic.
Extra-Virgin Olive Oil: The Rich Base
Extra-virgin olive oil binds all the other ingredients together, adding richness and a luxurious texture. The quality of the olive oil matters significantly, as it forms the base of the sauce. It is typically added last, gently stirring it in to avoid over-emulsifying the mixture. A high-quality, peppery olive oil will provide the best flavor.
Chili Flakes or Fresh Chili: The Subtle Heat
Red pepper flakes, or a finely diced fresh red chili, provide a gentle, lingering heat that adds another layer of complexity. The level of spiciness can be adjusted to taste, making it a customizable element.
Salt and Pepper: The Final Seasoning
Simple sea salt and freshly ground black pepper are used to enhance and balance all the other flavors. Seasoning to taste is important, as the salt makes all the ingredients pop.
Variations on the Classic Chimichurri
While the classic green version is most well-known, many delicious variations exist, incorporating different ingredients for unique flavor profiles.
- Cilantro: Many modern and regional recipes add or substitute some of the parsley with cilantro for a brighter, citrusy note. Purists may argue against this, but it is a popular adaptation. A mix of half parsley and half cilantro is a great way to experiment with the flavor profile.
- Red Chimichurri (Chimichurri Rojo): This spicier variation includes ingredients like smoked paprika, ground cumin, and sometimes roasted red peppers or red onion, giving it a deeper color and smoky flavor. The red wine vinegar also contributes to a slightly darker hue.
- Onion or Shallots: Some recipes include finely chopped red onion or shallots to add a sharper, more complex flavor to the mix.
- Lemon Juice: While red wine vinegar is traditional, some cooks add a squeeze of fresh lemon juice for an extra acidic pop. It is an acceptable substitution for the vinegar if needed, but red wine vinegar is the authentic choice.
How to Make Chimichurri: The Method Matters
Traditionally, chimichurri ingredients are chopped by hand and combined in a bowl. While this method preserves the texture and rustic feel, a food processor can be used for speed, though care must be taken to avoid over-processing. A blender or food processor will produce a smoother, more emulsified sauce, which some may prefer.
To make classic chimichurri, you will:
- Finely chop the fresh parsley, minced garlic, and fresh oregano (if using). If using dried oregano, let it rehydrate in the red wine vinegar for a few minutes first.
- Combine the chopped herbs, garlic, and red pepper flakes in a non-reactive bowl.
- Whisk in the red wine vinegar and then slowly pour in the extra-virgin olive oil, stirring to combine.
- Season with sea salt and black pepper to taste. For best results, let the sauce rest for at least 30 minutes, or preferably an hour or two, to allow the flavors to meld. Serve at room temperature.
Chimichurri vs. Pesto vs. Salsa Verde: A Comparative Table
It is easy to get these herb-based sauces confused, but their differences are clear and distinct. Here is a quick comparison.
| Feature | Chimichurri | Pesto | Salsa Verde |
|---|---|---|---|
| Origin | Argentina/Uruguay | Italy (specifically Genoa) | Mexico (Tomatillo-based) |
| Base Herbs | Predominantly fresh parsley and oregano | Basil | Cilantro and tomatillos |
| Fat Source | Olive oil | Olive oil | Often little to no added fat; relies on liquid from ingredients |
| Acid Source | Red wine vinegar | N/A (cheese and nuts provide richness) | Tomatillos provide acidity |
| Other Key Ingredients | Garlic, red pepper flakes | Garlic, pine nuts, Parmesan cheese | Onion, garlic, green chilies |
| Texture | Loose, rustic, and coarse | Thicker, smoother, paste-like | Chunkier consistency |
| Primary Use | Grilled meats (asado) | Pasta dishes, spreads | Topping for tacos, enchiladas, eggs |
Common Mistakes to Avoid
To achieve a perfect chimichurri, avoid these common pitfalls:
- Using a food processor excessively: This can result in a paste-like texture and a less vibrant color. Hand-chopping gives the best results. If using a food processor, pulse only a few times until a coarse consistency is achieved.
- Not using fresh herbs: Dried parsley lacks the vibrant flavor needed for an authentic chimichurri. Always use fresh parsley and oregano if possible.
- Serving immediately: The flavors need time to marry. Allowing the sauce to rest for at least 30 minutes, and ideally a couple of hours, is essential for a balanced and robust taste.
- Over-mixing the oil: Adding the olive oil slowly and stirring gently helps to prevent an overly emulsified sauce, which isn't traditional. For a looser, more authentic consistency, just a simple stir is enough.
Storage and Preservation
Once prepared, chimichurri can be stored in an airtight container in the refrigerator for up to a week. The flavors will continue to develop, making it even better the next day. To prevent discoloration from oxidation, you can press a layer of plastic wrap directly onto the surface of the sauce before sealing the container. For longer storage, you can freeze chimichurri in ice cube trays for up to three months.
Conclusion
In its simplest form, what is chimichurri made out of? Fresh parsley, garlic, oregano, red wine vinegar, and extra-virgin olive oil. However, this is more than a list of ingredients; it's a foundation for a rich, flavorful experience. By understanding the function of each component and following the traditional preparation methods, you can create a zesty, herbaceous sauce that perfectly complements a wide array of dishes, from grilled steak to roasted vegetables. The beauty of chimichurri lies in its simplicity and the power of its core ingredients to deliver a bold, bright flavor that is truly unforgettable. For more on the history of this traditional sauce, see this article on the history of chimichurri.
