Chimichurri Rojo De Argentina Recipes

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ARGENTINEAN CHIMICHURRI



Argentinean Chimichurri image

This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!

Provided by ryalibertino

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
⅓ cup minced shallot
⅓ cup minced fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salt and ground black pepper to taste

Steps:

  • Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 1.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 22 mg, Sugar 0.3 g

CHIMICHURRI ROJO



Chimichurri Rojo image

Categories     Garlic     Herb     Marinate     No-Cook     Quick & Easy     Vinegar     Fall

Yield Makes 1 1/4 cups

Number Of Ingredients 9

4 tablespoons virgin olive oil
1/2 cup Spanish sherry vinegar or red wine vinegar
1 1/2 tablespoons hot paprika
2 tablespoons cayenne
4 cloves garlic, minced
1 teaspoon freshly toasted and ground black pepper
1 teaspoon cumin, freshly toasted and ground
1 bay leaf, broken in half
1/2 teaspoon kosher salt

Steps:

  • Combine all ingredients and mix well.

CHIMICHURRI



Chimichurri image

Bright and tangy, this herb-and-garlic sauce is an Argentinian specialty; drizzle it over grilled meat like these Tri-Tip Steaks, or over vegetables like in our Eggplant Provoleta with Crispy Potato Wedges.

Provided by Laura Rege

Categories     Gluten-Free Recipes

Time 10m

Yield Makes about 3/4 cup

Number Of Ingredients 7

2 tablespoons red-wine vinegar
1 small garlic clove, minced (1/4 teaspoon)
1/4 teaspoon red-pepper flakes
Kosher salt and freshly ground pepper
1 cup packed fresh flat-leaf parsley leaves and thin stems, finely chopped
2 tablespoons chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

Steps:

  • Combine vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt in a small bowl. Add parsley and oregano, then stir in oil. Season with salt and pepper. Chimichurri can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving.

ARGENTINE RED SAUCE AND MARINADE



Argentine Red Sauce and Marinade image

This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.

Provided by Dreamer in Ontario

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 9

1/2 cup sherry wine vinegar or 1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
3 tablespoons fresh parsley, minced
3 garlic cloves, minced
4 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

  • Whisk all ingredients together in a bowl.
  • May be refrigerated in an airtight container for 1 week.

Nutrition Facts : Calories 533, Fat 55.9, SaturatedFat 7.7, Sodium 1181.9, Carbohydrate 10.6, Fiber 4.4, Sugar 1.2, Protein 2.8

EASY CHIMICHURRI



Easy Chimichurri image

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  • Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g

CHIMICHURRI



Chimichurri image

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

Provided by chef blade

Categories     Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Pulse parsley in processor to chop.
  • Add remaining ingredients and blend.
  • Separate sauce into equal parts.
  • (Use half for basting or marinade).
  • (Use other half for table service).

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