Argentine · sauce/condiment
Chimichurri
Chimichurri reads richness 5.0, allium 4.9 and sourness 4.4 on Palate's 0–10 flavor X-ray — a Argentine sauce/condiment, about 18 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 2.5 / 10
- Sour & Bright — 5.0 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 5.3 / 10
- Aromatic & Spice — 5.6 / 10
The measured notes (of 18)
Richness 5.0 · Allium 4.9 · Sourness 4.4 · Salinity 3.7 · Herbaceous 3.5 · Heat 2.5 · Fruity 2.0 · Sweetness 1.9 · Citrus 1.9 · Funk & Ferment 1.9 · Warm Spice 1.9 · Umami 1.8 · Bitterness 1.4 · Nutty 1.2 · Floral 1.2 · Earthy 1.0
What's in it (8)
- 1 cup flat-leaf parsley
- 6 cloves garlic
- 1 tbsp dried oregano
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp red chili flakes
- salt to taste
- 1/2 tsp black pepper
Time & effort: about 18 min · effort: easy
Nutrition (per 100 g, engine-estimated): 46.9 kcal, 1.7 g protein, 0.6 g fat, 6.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Finely chop parsley and garlic by hand or pulse briefly in a food processor.
- Combine with oregano, chili flakes, vinegar, and enough olive oil to make a loose sauce.
- Season with salt and pepper and let stand at least 30 minutes before serving.
Dishes with a similar flavor shape
- Salsa Criolla — Argentine
- Ojakhuri (Pork and Potatoes in the Ketsi) — Georgian
- Menemen — Turkish
- Açorda Alentejana — Portuguese
- Curried Egg Masala — Indian
Keep reading: what richness, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.