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- Green Chimichurri
Green Chimichurri
Ingredients
Step by step process
Preparation
- 1
Rinse the parsley and cilantro (if using), let drain, and finely chop. remove coarse stems. Add dried oregano.
TIP:Chop the herbs finely and briefly with a knife in a smooth, sweeping motion, so they stay fresh and green. Too much crushing or bruising will worsen their aroma.
- 2
Add finely chopped garlic and, to taste, chopped chili pepper.
- 3
Pour in olive oil, red wine vinegar, and, if desired, lemon juice. Mix well or briefly pulse in a blender (pulse 2-3 times briefly) so the sauce remains chunky and retains the texture of chopped herbs.
TIP:Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
- 4
Season with salt and pepper to taste. adjust acidity by adding more vinegar or lemon if needed.
TIP:Gradually add lemon juice or vinegar and taste as you go. To balance the acidity, you can add a little honey or sugar and adjust with salt and pepper.
Serving
- 5
Serve the chimichurri immediately with grilled meats, vegetables, or fresh bread.
- 6
Let the sauce rest in the refrigerator for 1-2 hours before serving to allow the flavors to meld.
More tips:
Store chimichurri covered in the fridge and use within 3-4 days.
Add lemon juice only if you want more pronounced acidity - vinegar alone is usually sufficient.
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