The traditional Argentinian way to create this super-condiment is pounding the herbs and aromatics in a mortar and pestle. Crushing and bruising all the ingredients together creates the most aromatic experience.
Prep Time: 20 minutes Servings: 4-6 Calories: 143 kcal
Equipment
Mortar and pestle
Ingredients
- 1/2 cup Italian (flat-leaf) parsley, leaves and tender stems, packed
- 1/4 cup cilantro, leaves, and tender stems, lightly packed
- 1 tablespoon fresh oregano leaves
- 1 small shallot, chopped
- 5 cloves garlic, smashed
- 1 Fresno chile, or other fresh red chile, seeded and chopped
- 1 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and cracked black pepper, to taste
Instructions
Place the parsley, cilantro, and oregano into the mortar and pestle. Pound and grind the herbs until they look finely minced. Enjoy the aroma!
Add the shallot, garlic, and chile. Continue pounding until they are in small pieces.
Add the vinegar and oil. Using a spoon, mix everything. Taste for seasonings and adjust as desired.
If not using immediately, store the Chimichurri in the refrigerator in an airtight container. It can be stored for a week or two. The oil will solidify somewhat in the refrigerator, but stirring will help it loosen up. Allow it to sit at room temperature for up to an hour.
You can freeze the chimichurri in ice cube trays or as a batch, for up to 3-6 months, depending on your freezer. Thaw in the refrigerator or at room temperature.
Products: Primrose Green Marble Mortar & Pestle
Recipe and photos by: Carrie of Pantry To Table
