Authentic Chimichurri Blend

When the scent of chimichurri fills the air, I'm instantly transported to being 8 years old, watching Dad at our rickety kitchen table mincing parsley with incredible precision. He'd slightly bend forward, his Uruguayan accent growing stronger as he shared tales of his childhood in Montevideo. "En mi país," was all he needed to say, and I knew we were about to hear something special.

My father picked up his chimichurri skills from my grandpa back in the 1930s, during weekend asados where neighbors would gather, everyone bringing something for the grill. Chimichurri wasn't anything fancy they purchased – it was simply what everyone whipped up to complement the meat. Much like how American homes always have ketchup handy, my dad's family kept chimichurri around as a staple.

During last summer, Dad wasn't doing well health-wise, but on one of his better days, we made chimichurri together. His hands trembled too much for chopping, so he sat giving me directions like a herb-focused cooking show host. "Más fino!" he'd call out when my parsley wasn't chopped small enough. When I finished, he dipped his pinky finger in, tasted it, and gave a simple nod – which from him was basically the highest praise possible.

Essential Authentic Ingredients

• Flat-Leaf Parsley - Skip the curly kind that restaurants use as decoration. You want the flat variety that actually has flavor. And don't toss those tender stems – they're packed with taste, so chop them up too.
• Garlic - Only use fresh cloves. Those jars of pre-minced stuff might save time, but they lack real flavor. Dad would rather skip making chimichurri than use pre-processed garlic – that's how important this is.
• Dried Oregano - Surprisingly, the dried version works better than fresh in this recipe. There's something about how it releases flavor into the oil. Just make sure it still has a scent when you open the container (if not, it's too old and practically useless).
• Red Wine Vinegar - Don't try to swap this with balsamic, white, or whatever else you have on hand. Red wine vinegar provides just the right amount of tang without taking over the other flavors.
• Fresh Red Chili - Dad would customize the spiciness depending on his guests. More heat for his card-playing friends, less when neighbors brought children over. If you can't find fresh chili, red pepper flakes will do the trick.
• Olive Oil - You don't need the priciest bottle, but maybe don't use the everyday cooking oil either. Something from the middle shelf works perfectly fine.
• Salt and Black Pepper - Dad always added these gradually. "You can always put more in," he'd remind me, waving a wooden spoon around, "but you can't take it out once it's there." I heard this countless times growing up.

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Simple Preparation Technique

Manual Chopping

Don't even think about grabbing that food processor or blender. Dad would be horrified seeing anyone turn chimichurri into mush. Real chimichurri has distinct texture – tiny herb and garlic bits floating in oil, not a green paste. Yes, it takes extra time. No, there aren't any shortcuts. Just pick up your knife and start chopping.

Begin With Dry Components

Mix your chopped parsley, garlic, and chili in a bowl. Sprinkle in the dried oregano, but crumble it between your fingers first (this brings out the herb's natural oils). Add a bit of salt and pepper – go easy with the salt initially; you can always add more later.

Add Liquid Ingredients

Add the vinegar, stir everything up, then slowly pour in your olive oil while mixing. This isn't about creating a perfect emulsion – just make sure everything gets somewhat evenly combined.

Patience Pays Off

The toughest part of making chimichurri isn't the preparation – it's waiting before you eat it. Freshly made chimichurri tastes good, but when it sits for a few hours and the flavors blend together, it becomes amazing. Dad always prepared his the morning before hosting an asado. At the very least, let it sit for 10 minutes, but if you can wait 2+ hours, you'll be rewarded.

Check The Flavor

Before serving, dunk a piece of bread in and try it. Not salty enough? Add more. Want extra spice? Throw in more chili. Following the exact recipe matters less than making it taste good to your preferences.

Dad's chimichurri jar was something of an ongoing experiment. He'd keep adding fresh batches on top of the old stuff, claiming that the remaining bits at the bottom were "seasoning" the new mixtures. This probably breaks every food safety guideline out there, but he never got sick and was convinced it tasted better. I'm not suggesting you do this, just sharing one of those quirky family cooking traditions.

Ways To Enjoy This Sauce

Transform an ordinary steak into something memorable by adding some chimichurri during the final minute of grilling, then serving extra on the side. The heat makes the herbs sizzle and creates an aroma that'll have your neighbors casually dropping by to say hello. Dad used to joke that you could gauge how good the asado would be by counting how many stray dogs appeared at the fence when the chimichurri hit the hot grill.

Have friends who don't eat meat? Toss a mix of sweet potatoes, bell peppers, zucchini, or whatever veggies you like in the oven, then drizzle chimichurri over them while they're still hot. The vinegar balances the natural sweetness from roasting, and suddenly ordinary vegetables become the highlight of your meal. I stumbled on this by accident when my fridge only contained vegetables and chimichurri, and now it's something I make regularly.

Impress dinner guests by toasting baguette slices, spreading them with goat cheese, and adding a small spoonful of chimichurri on top. People will think you're incredibly fancy when really it took just a few minutes to put together. This is my go-to option when I need to bring something to a gathering but don't have much time.

Creative Variations

Red Alternative

For something different, try making chimichurri rojo by adding smoked paprika and some diced roasted red peppers. It's got a deeper, smokier profile that pairs wonderfully with pork and chicken. My dad wouldn't typically make it this way, but even he had to admit it tasted good when I prepared it for him.

Mix Up The Herbs

The classic version uses all parsley, but you can mix in some cilantro if you enjoy that flavor. Dad would probably give me a disapproving look for mentioning this, but he also often said, "La cocina es para experimentar" (the kitchen is for experimenting).

Add Some Citrus

I sometimes replace half the vinegar with lemon or lime juice, especially when serving with fish. Dad would likely mumble that this isn't "real" chimichurri, but then he'd eat it anyway and pretend not to like it while helping himself to more.

Storage Tips

Room Temperature

Fresh chimichurri can stay on the counter, covered, for a full day if you plan to use it for dinner. The olive oil works as a natural preservative, and the vinegar's acidity helps too.

For any leftovers, store them in a container in your fridge for up to a week. The oil might harden slightly when cold – this startled me the first time I saw it, but it's completely normal. Just take it out 30 minutes before using and stir it well.

Color Changes

Your vibrant green sauce will likely darken after a day or two. It's just oxidation, similar to how a sliced apple turns brown. The flavor stays the same, so don't worry about the color change.

Freezing Method

If you've made too much, pour it into an ice cube tray, freeze it, then transfer the cubes to a freezer bag. Pull them out whenever you need a quick flavor boost for soups, stews, or marinades. While not ideal for serving as a fresh sauce, these frozen cubes work great in cooking.

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Valuable Family Wisdom

Consistent Cutting

Try to chop your parsley and garlic pieces to roughly equal sizes. Nobody wants to bite into an unexpectedly large chunk of raw garlic.

Ingredient Standards

With so few components, the quality really does matter. This doesn't mean expensive, just fresh and full of flavor.

Warm Food Application

Always put chimichurri on hot food, never cold dishes. The warmth brings out all the flavors in the herbs and garlic. Dad would get upset if he caught anyone putting cold chimichurri on cold meat.

At our family get-together last month, I prepared a large batch of Dad's chimichurri. My uncle Miguel, who came to America in the 70s and hasn't returned to Uruguay since, took one bite with his steak and went quiet. I thought something was wrong until I noticed him dabbing his eyes with his napkin. "Esto," he said, pointing to the chimichurri, "esto es mi infancia." This is my childhood. That's the magic of food – sometimes it's more than just a meal, it's a connection to the past. I'm happy I can share a bit of our family history with you.

Frequently Asked Questions

→ How long can I keep chimichurri fresh?

Put freshly made chimichurri in a sealed container in the fridge, and it'll stay good for up to 7 days. The oil may thicken when chilled, so bring it back to room temp to loosen it up. The flavor actually gets better after a day or two as everything melds together.

→ Is it okay to make chimichurri in a processor?

Totally fine to use a food processor if you're short on time. But chopping by hand gives a chunkier texture and keeps the herbs from overprocessing, which can turn them bitter.

→ What's unique about Uruguayan vs Argentinian chimichurri?

The core ingredients are pretty similar, but Uruguayan versions often lean spicier with more red pepper or paprika. Argentina sometimes adds a touch of cilantro, while both rely heavily on parsley for that classic flavor.

→ Can I skip the chilies?

Sure, leave 'em out if you want less heat. The core taste comes from parsley, garlic, and olive oil. For a hint of spice, try a sprinkle of red pepper flakes, or just skip heat entirely.

→ What meat does chimichurri go with best?

It's amazing on grilled beef, especially skirts or flank steak. But it's also perfect with chicken, pork, lamb, or even grilled fish. In South American bbq (asado), chorizo with chimichurri is a classic pairing.