EASY CHIMICHURRI SAUCE
Chimichurri is an uncooked sauce used for grilled meat; it originated in Argentina and Uruguay. The dominant flavors are parsley and garlic.
Provided by Chef Nate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
- Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
- Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 3.4 g, Fat 17 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 238.6 mg, Sugar 0.3 g
CHIMICHURRI SAUCE
This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g
HOMEMADE CHIMICHURRI SAUCE RECIPE BY TASTY
Here's what you need: fresh flat-leaf parsley, fresh oregano, garlic, small shallot, good-quality olive oil, red wine vinegar, kosher salt, red pepper flakes, lemon
Provided by Isabel Castillo
Yield 2 cups
Number Of Ingredients 9
Steps:
- Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams
- Wash and dry the herbs.
- Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
- Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
- Peel the garlic cloves, then mince. Add to the bowl with the herbs.
- Peel and mince the shallot, then add to the bowl.
- Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
- Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
- Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 9 grams, Fat 80 grams, Fiber 2 grams, Protein 1 gram, Sugar 2 grams
EASY CHIMICHURRI SAUCE RECIPE BY TASTY
Here's what you need: fresh cilantro, fresh parsley, yellow onion, garlic, olive oil, red wine vinegar, salt, pepper, lime
Provided by Alix Traeger
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place all ingredients in a food processor or blender and blend until combined.
- Serve the chimichurri with your favorite steak, on chicken wings, roasted potatoes, or as a dressing for your favorite salad!
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 0 grams, Sugar 1 gram
TEX-THAI CHIMICHURRI SAUCE
This is great on chicken, shrimp, lots of things! My new fave for 2007! I got it from Better Homes & Gardens! (I skip marinading and just pour it on grill meat!)
Provided by Haversac
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For sauce, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time. (Or use it all for sauce/dressing!).
- Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
- For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint.
- Makes: 4 servings.
Nutrition Facts : Calories 176, Fat 4.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 455.1, Carbohydrate 4.6, Fiber 1, Sugar 1.7, Protein 28.6
CHIMICHURRI SAUCE
Provided by Serena Palumbo
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with empanadas.
CHURRASCO'S CHIMICHURRI SAUCE
This is a sauce from Churasco's, a local restaurant here in Houston that serves South American fare. At the restaurant this is served at the table with plantain chips as an appetizer and is also used to marinade their signature steaks with. It's good with other grilled meats, salmon,poultry, hot pasta, and to dress green salads. It's such a popular item that the Cordu'a brothers bottle it to sell in grocery stores.
Provided by Leslie in Texas
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients, whisking to mix well.
- Let stand for 2 hours before using, to blend flavors.
- Refrigerate leftovers.
Nutrition Facts : Calories 1018, Fat 108.7, SaturatedFat 15, Sodium 55.1, Carbohydrate 10.4, Fiber 3.1, Sugar 1.1, Protein 3.4
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