Experiment No. 193 — Chimichurri Framework (Spinach & Kale Build + Steak Pairing)
Scope
Reimagine chimichurri as a living emulsion rather than a static dressing. This experiment explores how herb ratios, acid levels, and oil viscosity define color, flavor depth, and cling — creating both classic and thick green variants adaptable for protein or plant-based builds.
Objective
Engineer a balanced herb sauce that acts as both marinade and finishing oil, focusing on chlorophyll stability and emulsion control for maximum brightness and body.
Yield & Prep Time
Prep: 10 minutes
Rest: 15 minutes (infusion)
Total: ~25 minutes
Yield: ~1½ cups
Formula – Weight, Volume, Ratio %
Weight = accuracy
Volume = accessibility
Ratio % = balance system
Base Build (Classic Chimichurri)
Parsley (flat-leaf): 40 g, 2 cups loosely packed, 30%
Cilantro: 15 g, 1 cup loosely packed, 10%
Spinach or kale (optional, blanched): 20 g, ¾ cup, 10%
Garlic: 12 g, 3–4 cloves, 9%
Olive oil: 120 g, ½ cup, 30%
Red wine vinegar: 30 g, 2 Tbsp, 7%
Lemon juice: 10 g, 2 tsp, 2%
Chili flakes: 1 tsp, —, <1%
Salt: 1 tsp, —, <1%
Black pepper: ½ tsp, —, <1%
Procedure
Combine herbs, garlic, chili, salt, and pepper in a food processor or mortar; pulse or mash until coarse.
Add vinegar and lemon juice; pulse to distribute acid evenly.
Stream in olive oil gradually while pulsing until a loose emulsion forms.
Taste and adjust for acid brightness, oil richness, or salt balance.
Rest 15 minutes at room temperature before serving to allow oil-phase infusion.
Variants
Spinach–Kale Chimichurri: Replace half the parsley with blanched spinach and kale for a thick, chlorophyll-rich body.
Roasted Garlic Chimichurri: Roast garlic first for caramelized depth and mild sweetness.
Smoky Paprika Chimichurri: Add ½ tsp smoked paprika and a pinch of cumin for BBQ and roasted proteins.
Citrus Chimichurri: Swap vinegar for orange juice and zest; ideal for seafood or grilled vegetables.
Lab Notes & Observations
Oil addition rate defines emulsion stability — too fast, it breaks.
Herb moisture supports emulsification; fully dry herbs resist oil binding.
Blanching briefly stabilizes green pigment while softening fibers.
Acid diffuses during rest, mellowing sharpness and improving flavor distribution.
