Chimichurri is an Argentinian preparation used with grilled meats. Though essentially a sauce, it is also used as a marinade and a basting mix as well as being served on top of meat at the table, or provided alongside as a dip.
Essentially, a Chimichurri consists of parsley and garlic in oil and wine vinegar but there are many other additions with oregano being widely added, as well as cilantro, chili, onion, cumin, paprika and lemon. In my version, I am cleaving fairly closely to the basic theme except that I am entirely replacing the oregano with thyme as I prefer it. I am also using a bit less vinegar than many recipes call for as I find that too much acidity overwhelms the more delicate flavors of the parsley…
- 1 cup finely minced fresh Flat-leaf Parsley;
- 3 tbsp. minced Garlic;
- 1 tbsp. chopped fresh Thyme;
- 1 tsp. Salt;
- ½ tsp. ground Black Pepper;
- ½ tsp. ground Cumin;
- ½ tsp. Smoky Spanish Paprika;
- 1/3 cup Extra-Virgin Olive Oil;
- 4 tbsp. Red or White Wine Vinegar.
First mash the garlic in a bowl along with the salt to release the juices and flavors.
Now add all the remaining ingredients except for the oil and vinegar and bruise with a mortar. Mix everything together well.
Transfer the solids to a suitable container and then add the oil and vinegar. Mix and refrigerate overnight to allow the flavors to meld. It will keep nicely, flavor-wise, for many days but the color will tend to deteriorate and darken after a day or two so you will want to use it, as a sauce or dip, at least, fairly quickly.