Description
Ingredients
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
- Serving Size: 1
- Calories: 102
- Sugar: 0
- Sodium: 57
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 1
- Protein: 0
- Cholesterol: 0
