I posted a chimichurri recipe here once before, back in February of 2011, upon returning from a trip to Costa Rica. I fell into a deep craving while on that trip, eating the local twist on this classic Argentian sauce on everything that I touched. While the recipe that I posted is bright and snappy, I’ve grown to prefer this version, mellowed with salt water (salmuera) via the fantastic cookbook Seven Fires: Grilling the Argentine Way by Francis Mallmann.
Not only is this sauce a perfect way to use up bunches of fresh parsley and oregano from the garden, it sits nicely in the fridge for 2-3 weeks, improving with age. Spoon it over strips of steak or vegetables hot off the grill, wrap in fresh corn tortillas, and feast away. Or, make everyone’s favorite potato salad by tossing still-warm new potatoes, boiled in their jackets, with the chimichurri, and shower the whole with chopped hard-cooked eggs. While the sauce is traditionally served with beef steak, it’s equally delicious served with grilled chicken or fish.
Happy grilling 4th everyone!
Recipe adapted from Seven Fires: Grilling the Argentine Way by Francis Mallmann
Makes about 2 cups
1 c. water
1 Tbsp. coarse salt
1 head garlic, separated into cloves and peeled
1 c. packed fresh flat-leaf parsley leaves
1/2 c. basil
1/2 c. cilantro, stems removed
1 c. fresh oregano leaves
2 tsp. crushed red pepper flakes
4 alspice berries ground in spice grinder
1/4 c. red wine vinegar
1/2 c. extra-virgin olive oil
To make the salmuera (salt water), bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from heat and cool to room temperature.
Mince the garlic very fine and put in a medium bowl. Mince the parsley, basil, cilantro, and oregano leaves and add to the garlic. Add the red pepper flakes and ground allspice. Whisk in the red wine vinegar and then the olive oil. Whisk in the salmuera.
Transfer to a jar wth a tight-fitting lid. Store in the refrigerator. Chimichurri is best prepared at least 1 day in advance so that the flavors have a chance to blend. The chimichurri can be kept refrigerated for up to 2-3 weeks.