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Chimichurri Sauce

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Chimichurri Sauce is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

I love this sauce with grilled meat, especially steak.

 What is chimichurri sauce made of?

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

What does chimichurri taste like?

Since it is made with fresh ingredients, it has a refreshing taste reminiscent of grass. It has parsley and oregano to blame. Also, the strong garlic flavor makes it pungent while the red vinegar makes it a bit tangy.

Is Chimichurri spicy hot?

Chimichurri is a fabulous green sauce that’s been steadily growing in popularity across the American restaurant landscape,” says Chef John. “This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.

Yield: 1-1½ cups

Chimichurri Sauce with Steak

Slices of steak with Chimichurri Sauce on wooden board

I love this sauce with grilled meat, especially steak. Chimichurri Sauce is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • ¼ cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • ¼ cup red wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil

Instructions

Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment.

Process until finely chopped, stopping, and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute in total.

With the motor running, add oil in a steady stream.

Scrape it down the sides of the bowl and pulse a few times to combine.

Transfer sauce to an airtight container and refrigerate for at least 2 hours or up to 1 day to allow the flavors to meld.

Before serving, stir and season as needed.

The chimichurri will keep in the refrigerator for up to 1 week.

Notes

Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander), and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat.

Chimichurri is also available bottled or dehydrated for preparation by mixing with oil and water. Variants may substitute herbs such as cilantro, cilantro, shiso, etc. for the parsley.

Traditionally this sauce is perfect with flank steak but goes well with many types of grilled meat including chicken.

If you are passionate about food, try this Argentine classic – I made this classic dish with some added horseradish – if you like heat, try this!

Prepared, tried, and tested, and received from a friend The Wine Guy.

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Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 102Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 57mgCarbohydrates 1gFiber 1gSugar 0gProtein 0g

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