How to wash fresh herbs

• • Start by trimming the bottom of the stems to get rid of any wilted or damaged parts. This step is especially important for cilantro, which can have more dirt trapped in the roots if sold with them attached.

• • Place the parsley or cilantro in a large bowl of cold water. Gently agitate the leaves with your hands to loosen any dirt. The debris will sink to the bottom of the bowl while the herbs float on top.

• • If the water becomes too dirty, drain it and fill the bowl with fresh, cold water. Repeat the rinsing process until the water remains relatively clear.

• • After the initial rinse, transfer the herbs to a colander and give them another thorough rinse under cold running water. This helps to wash away any remaining dirt particles.

• • I don't recommend washing your herbs and then storing them. Unless you can dry it thoroughly, any residual water will lessen the herb's freshness and could cause wilting and blackening.

• • Before using, give the herbs a visual check and remove any damaged or discolored leaves.

Helpful tips

• Fresh parsley, cilantro, and garlic are the key to a vibrant and flavorful chimichurri. The freshness of the herbs significantly impacts the sauce's taste and color.
• Chimichurri is all about balance. Feel free to adjust the garlic, vinegar, and chili flakes according to your preference. Some like it garlicky or with more heat, so tweak it until it's perfect.
• After mixing your chimichurri, let it sit for at least a few hours or, ideally, overnight in the refrigerator. This resting period allows the flavors to meld together beautifully.
• Use a good quality extra virgin olive oil for the best taste. The olive oil is a base for the sauce, and its flavor will significantly influence the overall taste of the chimichurri.
• If you don't own a food processor, you could chop the ingredients by hand or use a mortar and pestle to break down some of the ingredients like the nuts.
• Even though traditional chimichurri is made with strictly parsley, be like me and try different herbs like cilantro or oregano for a different flavor profile.
• Chimichurri can be stored in an airtight container in the refrigerator for up to a week or two. It may even get better after a few days as the flavors develop.
• Beyond grilled meats, try using chimichurri as a marinade for chicken or fish, a vibrant addition to sandwiches, or even as a unique salad dressing.
• The vinegar in chimichurri adds flavor and acts as a preservative. If the acidity is too strong, you can balance it with a bit of honey or sugar.
• If you want to maintain the bright green color of the sauce for longer, a small amount of lemon juice can help prevent oxidation. But I find that the color never changes because we eat it too fast.