Parsley and oregano chimichurri: the original Argentinian herb sauce, made AIP

Chimichurri is Argentinian in origin - a rough herb sauce that belongs on grilled red meat, made from parsley, garlic, oil, and vinegar. This is the parsley-and-oregano version, which is closer to the original than the basil chimichurri at Basil and parsley chimichurri. The two are worth having; they taste quite different and suit different proteins.

Flat-leaf parsley is one of the most concentrated herb sources of vitamin K1. A tablespoon of packed parsley provides roughly 50 to 60 micrograms of K1, which supports bone mineralization and, separately, the blood-clotting cascade. A generous spoonful of chimichurri on a grass-fed steak is a pairing that makes nutritional sense beyond the flavor.

The technique note here is worth following: toast the garlic cloves unpeeled in a dry skillet until the skins char and the cloves inside soften slightly. It takes two minutes and it removes the sharp raw-garlic edge, leaving something rounder and more integrated in the finished sauce. Chimichurri is traditionally made without cooking the garlic, but for AIP readers who are sensitive to raw garlic, this step is a useful adjustment.

For AIP, red wine vinegar is replaced with apple cider vinegar, which has a slightly more complex flavor and brings some of the same acid punch. Red pepper flakes and black pepper are both omitted. The result is milder than a traditional chimichurri but still herbal, garlicky, and bracingly acidic.

Ingredients

• 2 cloves garlic, unpeeled
• 1/2 cup flat-leaf parsley, packed, roughly chopped
• 2 tbsp fresh oregano, roughly chopped
• 2 scallions, roughly chopped (both white and green parts)
• 1/4 cup apple cider vinegar
• 1/2 cup extra-virgin olive oil
• Fine sea salt, to taste

AIP note: Red pepper flakes and black pepper are both omitted from the original.

Yield: About 3/4 cup.

Method

Place the unpeeled garlic cloves in a dry skillet over medium heat. Toast, turning occasionally, until the skins are charred and the cloves feel soft when pressed, about 3 to 4 minutes. Remove from heat, cool briefly, then squeeze the garlic out of their skins and discard the skins.

Place the garlic, parsley, oregano, and scallions in a food processor. Pulse until the herbs are finely chopped but not pureed - the texture should be coarse, not smooth. Scrape down the sides as needed.

Transfer to a bowl. Stir in the apple cider vinegar and salt. Drizzle in the olive oil while stirring, or pulse one more time in the food processor with the oil drizzling in through the feed tube.

Taste and adjust. The sauce should be punchy, herbal, and well-seasoned. If it tastes flat, add more salt or a small extra splash of vinegar.

Alternative: chop everything by hand very finely, then combine in a bowl. The texture will be slightly coarser, which many people prefer for chimichurri.

Rest time: Let the sauce sit for 20 minutes before serving. The herbs soften slightly into the oil and the garlic mellows.

How to use it

• Spoon over grilled or pan-seared flank steak, skirt steak, or short ribs
• Use as a marinade for lamb chops before grilling (coat and refrigerate 2 to 4 hours)
• Toss with roasted sweet potato and beets as a warm salad dressing
• Serve alongside AIP sausage patties as a condiment
• Stir into bone broth for a herbed warm drink
• Use as a drizzle for organ meat dishes to add brightness

See also: the basil and parsley chimichurri, rounder and sweeter, good on beef, salmon, and lamb, carrot top chimichurri

Storage

Refrigerator: up to 5 days. The herbs will darken but the flavor holds well. Bring to room temperature and stir before using.

*Adapted from gutsybynature.com/chimichurri-sauce/ by Jaime Hartman*