Francis Mallmann Chimichurri Recipe Made Easy and Delicious

If you’re a fan of vibrant, fresh, and zesty condiments, then the famous Francis Mallmann chimichurri recipe is sure to become a staple in your kitchen. This iconic Argentine sauce, crafted by the legendary chef Francis Mallmann, offers an explosion of flavor that complements grilled meats, vegetables, and even sandwiches.

With its perfect balance of herbs, garlic, vinegar, and olive oil, chimichurri is not just a sauce but a celebration of South American culinary heritage.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and adaptable, bringing a touch of rustic elegance to your meals. Let’s dive into this exquisite chimichurri recipe and explore why it’s cherished worldwide.

Why You’ll Love This Recipe

Francis Mallmann’s chimichurri recipe stands out due to its simplicity and intense flavor profile. Unlike many chimichurri sauces that are overly oily or vinegary, this version strikes a perfect harmony where fresh herbs shine through, complemented by garlic’s pungency and the subtle heat of red pepper flakes.

This sauce is incredibly versatile and can be prepared in advance, allowing the flavors to meld beautifully. It’s a great way to elevate a simple grilled steak or roasted veggies, making your meals more exciting without requiring complicated techniques or exotic ingredients.

Plus, it’s naturally gluten-free, vegan, and packed with antioxidants from fresh herbs, making it a healthy and flavorful option for a wide range of dietary preferences.

Ingredients

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped (optional but recommended)
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Freshly ground black pepper, to taste

Equipment

• Cutting board and sharp knife for chopping herbs and garlic
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or whisk for mixing
• Glass jar or airtight container for storage

Instructions

1. Prepare the herbs: Start by finely chopping the flat-leaf parsley and cilantro. The key is to chop them finely but not into a paste; you want some texture in the sauce.
2. Mince the garlic: Peel and finely mince the garlic cloves. Garlic is a major flavor driver in this chimichurri, so don’t skimp on freshness.
3. Combine dry ingredients: In a mixing bowl, add the chopped herbs, minced garlic, dried oregano, red pepper flakes, and a pinch of salt and freshly ground black pepper.
4. Add vinegar: Pour in the red wine vinegar. This adds a bright acidity that balances the richness of the olive oil and the herbs.
5. Incorporate olive oil: Slowly drizzle in the extra virgin olive oil while stirring continuously. This will help emulsify the sauce slightly and distribute flavors evenly.
6. Taste and adjust: Give the chimichurri a taste and adjust the salt, pepper, or red pepper flakes as needed. Some prefer it spicier or more acidic, so personalize it to your liking.
7. Let it rest: For best results, cover the bowl and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and intensify.
8. Serve: Bring to room temperature before serving to enjoy the full depth of flavors.

Tips & Variations

“Use fresh herbs whenever possible, as they are the heart of chimichurri’s flavor.”

• Herb Substitutions: If you don’t have cilantro on hand, you can omit it or add fresh oregano for a different herbal note.
• Acidity Variations: Try substituting red wine vinegar with lemon juice or white wine vinegar for a slightly different tang.
• Heat Level: Adjust red pepper flakes for your preferred spiciness. For a smoky flavor, add a pinch of smoked paprika.
• Texture: If you prefer a smoother sauce, pulse the ingredients briefly in a food processor, but be careful not to puree it.
• Make Ahead: Chimichurri can be made up to 3 days in advance and stored in the fridge. Just let it come to room temperature before serving.

Nutrition Facts

Serving Suggestions

This chimichurri is incredibly versatile and pairs beautifully with:

• Grilled steaks or ribs: Drizzle generously over your favorite cuts for an authentic Argentine experience.
• Roasted vegetables: Toss roasted potatoes, zucchini, or bell peppers with chimichurri for a fresh burst of flavor.
• Seafood: Use as a topping for grilled shrimp or fish for a lively, herbaceous punch.
• Sandwiches and wraps: Spread inside grilled chicken sandwiches or veggie wraps to add a bright, savory kick.
• Salads: Use as a vibrant dressing alternative for chopped salads or grain bowls.

Conclusion

The Francis Mallmann chimichurri recipe is a timeless classic that brings a touch of Argentine magic to any meal. Its beautiful balance of fresh herbs, garlic, and vinegar with rich olive oil makes it a must-have condiment in your culinary arsenal.

With minimal prep and flexible ingredients, it’s easy to customize and make your own.

Whether you’re hosting a barbecue, preparing a quick weekday dinner, or looking to impress guests with authentic flavors, this chimichurri recipe will not disappoint. Don’t hesitate to experiment with the ingredients and serving ideas to find what suits your palate best.

Enjoy the fresh, vibrant taste of South America right at home!

For more delicious recipes to complement your chimichurri, check out our Grilled Argentine Steak, Roasted Vegetables with Garlic, and Classic Argentine Empanadas.

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