House chimichurri
Units
Temperature
Servings
Ingredients
Chimichurri
- 40 g flat-leaf parsley, leaves and tender stems finely chopped rounded
- 2 garlic cloves, finely grated rounded
- 2 g dried oregano rounded
- 30 ml red-wine vinegar rounded
- 75 ml extra-virgin olive oil rounded
- 1 g dried chilli flakes rounded
- 3 g fine salt rounded
Method
Method
- Stir the garlic, oregano, vinegar, chilli, and salt together in a bowl. Leave for 5 minutes to soften the dried seasonings.
- Fold in the finely chopped parsley, then stir in the olive oil. Do not cook or blend the sauce; hand chopping keeps it fresh and loose rather than puréed.
- Rest for 20 minutes, then taste for salt and vinegar. For one 30 cm pizza, spoon over exactly 45 ml before baking and reserve up to 5 ml from the batch allowance for a fresh post-bake finish.
- For steak, spoon the sauce over sliced rested steak at the table rather than cooking it in the pan.
Notes
- The parsley leads; oregano and chilli should support it. If it tastes oily, add vinegar 5 ml at a time rather than more salt.
- Refrigerate promptly in a clean sealed container and use within 3 days. Bring only the portion needed toward room temperature, then discard any sauce contacted by raw meat or used utensils.
- The herbs darken with time but the sauce should remain fresh-smelling. Freezing is possible for 1 month, though the parsley loses some brightness.
Sources consulted
- Christoph Mayer’s house notes are the primary source for the proportions and pizza-and-steak use.
- Serious Eats, Chimichurri Sauce was consulted for uncooked preparation technique.