Chimichurri

Name: Chimichurri
Yield: Makes 1½ cups [315 g]
Cuisine: American
Ingredients: Freshly ground black pepper; Kosher salt; ½ cup [120 ml] extra-virgin olive oil; ½ shallot, minced; 1 Tbsp red wine vinegar; 1 Tbsp dried oregano; 1 tsp smoked paprika; 1 bunch fresh cilantro, stemmed and chopped; ½ bunch fresh flat-leaf parsley, stemmed and chopped

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Though it’s similar to salsa verde, this herb emulsion has a decidedly different flavor, thanks to oregano and smoked paprika. We also include cilantro—I love its floral quality, especially with grilled beef. For a more authentic version, use 1½ bunches of parsley and omit the cilantro.

Ingredients

1 bunch fresh cilantro, stemmed and chopped
½ bunch fresh flat-leaf parsley, stemmed and chopped
1

Europe
Americas
Italy
United States
Condiment
Sauce
Venice
California
Mediterranean
Gluten-free
Vegan

Method

In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot, and olive oil and stir. Allow to stand at room temperature for about 20 minutes.

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature, season with salt and pepper, and stir in the vinegar just before serving.