Sauces: Chimichurri with Proper Herb Chopping

Notes

The key to a great chimichurri lies in the proper handling of herbs. Chopping them correctly releases their aromatic oils, enhancing the sauce's overall flavor. A common mistake is over-chopping, which can bruise the herbs and diminish their vibrancy. To avoid this, use a sharp knife and chop with confidence but not excessive force. For storage, chimichurri can be kept in an airtight container in the refrigerator for up to a week. Note that the sauce will darken slightly but will maintain its flavor. Always bring to room temperature before serving for optimal taste. For a make-ahead option, prepare the sauce a day in advance to let the flavors deepen.

Steps

1. 1 Gather 2 cups of fresh flat-leaf parsley and 1/2 cup of fresh cilantro leaves.
2. 2 Rinse the herbs gently under cold water and pat them dry with a clean kitchen towel.
3. 3 Stack the parsley leaves and roll them into a tight cylinder, then slice across the roll thinly.
4. 4 Repeat the rolling and slicing method with the cilantro.
5. 5 Mince 4 cloves of garlic into small, uniform pieces.
6. 6 In a medium bowl, combine the chopped herbs and minced garlic.
7. 7 Add 1/4 cup of red wine vinegar, 1/2 cup of extra-virgin olive oil, 1 teaspoon of crushed red pepper flakes, and 2 teaspoons of salt.
8. 8 Mix well to ensure herbs are evenly coated with the vinaigrette.
9. 9 Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
10. 10 Let the chimichurri rest at room temperature for 30 minutes to allow flavors to meld.
11. 11 Before serving, give the chimichurri a final stir to incorporate any settled herbs.