Preparation:
- Finely chop the fresh ingredients: Start by finely chopping the parsley, making sure to remove any thick stems so the texture stays delicate and leafy. Peel and finely chop or crush the garlic cloves until they are almost paste-like, which helps distribute their flavor evenly. If using, very finely chop the onion and red bell pepper so they blend smoothly into the sauce without creating large chunks.
- Combine the dry seasonings: In a mixing bowl, add the chopped parsley, garlic, onion, and red bell pepper. Sprinkle in the dried oregano, crushed chili pepper (if using), ground black pepper, and salt. Toss everything together so the herbs and vegetables are well coated with the seasonings.
- Add the vinegar: Pour in the vinegar and mix thoroughly. This step helps hydrate the dried oregano and allows the flavors of the garlic, parsley, and other aromatics to begin infusing into the liquid. Let it sit for a minute or two so the vinegar can start working into the mixture.
- Incorporate the oil: Slowly add the olive oil in a thin, steady stream while stirring continuously. This gradual addition helps the mixture emulsify slightly, creating a cohesive sauce where the vinegar and oil cling to the herbs and vegetables rather than separating completely. Continue stirring until everything looks glossy and well combined.
- Adjust the seasoning:
Taste the chimichurri and adjust the salt, vinegar, and chili pepper to your preference. If you like it tangier, add a little more vinegar; for more heat, increase the chili pepper slightly. The flavor should be bright, savory, and balanced.Rest and chill: Let the chimichurri rest at room temperature for at least 30 minutes to allow the flavors to meld. After this initial rest, transfer it to a clean glass jar, seal it, and refrigerate for about 1 hour before using. This chilling time deepens the flavor and slightly thickens the texture.
Storage
Store the chimichurri in an airtight glass jar in the refrigerator. It will keep well for up to 7 days. Give it a good stir before each use, as some separation of oil and vinegar is natural over time.
Serving Suggestions
This sauce is ideal for accompanying meat and chicken dishes, especially roasts and barbecues, where its acidity and herbs cut through the richness beautifully. It’s also delicious spooned over grilled vegetables, served with empanadas, or simply enjoyed with toasted bread as a vibrant, flavorful dip.
