chimichurri

The Best Chimichurri Recipe

chimichurri

Keep this daring sauce in your fridge or freezer to pull out and use on just about anything!

I use it with fish, chicken, and steak. Makes a good dressing for shrimp salad with papayas and avocados. It is my latest do everything sauce.

Chimichurri is one of the most delicious and versatile sauces around. It’s traditionally served with grilled steak and is an essential part of the Argentinian parrilla (grill) but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables. I love it best with grilled chorizo sausages (always the first course of a parrilla).

You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley and some add fresh tomatoes – experiment to come up with your own signature chimichurri.

chimichurri

Necessary Ingredients:

  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar (optional)
  • 1 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste

Step By Step Directions For The Best Chimichurri

Pulse the garlic and onion in the food processor until they are finely chopped. If desired, add the parsley and/or cilantro, and oregano and pulse briefly, until finely chopped.

Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar. Stir.

Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped.

Season with salt and red pepper flakes to tour taste and heat preference. Store in the refrigerator until ready to serve.

That’s it! Enjoy this perfect blended chimichurri to impress your guests.

The Best Chimichurri Recipe

Chimichurri is one of the most delicious and versatile sauces around. It’s traditionally served with grilled steak and is an essential part of the Argentinian parrilla (grill) but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables. I love it best with grilled chorizo sausages (always the first course of a parrilla).

Ingredients

  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves garlic
  • 2 tbsp garlic
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar (optional)
  • 1 tbsp lime juice (optional)
  • Kosher salt and red pepper flakes to taste

Instructions

  • Pulse the garlic and onion in the food processor until they are finely chopped. If desired, add the parsley and/or cilantro, and oregano and pulse briefly, until finely chopped.
  • Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar. Stir.
  • Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped.
  • Season with salt and red pepper flakes to tour taste and heat preference. Store in the refrigerator until ready to serve.
  • That's it! Enjoy this perfect blended chimichurri to impress your guests.

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