The Last Chimichurri Recipe You Will Ever Search For
EASY CHIMICHURRI
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
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
AUTHENTIC CHIMICHURRI
Latin American-style condiment sauce. This authentic chimichurri is great with beef or roasted chicken. Use as a spread on burgers or with steak. Also good with fish.
Provided by Avon- status quo PRO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeno, garlic, salt, and pepper in the bowl of a food processor; pulse until desired consistency is reached.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 1.3 g, Fat 14.1 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 149.8 mg, Sugar 0.1 g
THE LAST CHIMICHURRI RECIPE YOU WILL EVER SEARCH FOR!
I am an avid fan of chimichurri. Too many times though I have seen recipes call for ingredients where I feel like I am making salad dressing. This recipe will make a very delicious and uniquely-flavored chimichurri. Goes perfectly on: rice, any kind of meat, beans, or heck just eat it right out of the container!
Provided by joelnale
Categories Low Protein
Time 30m
Yield 1 10oz container
Number Of Ingredients 7
Steps:
- Thoroughly wash, crudely chop (thirds), and place parsley in food processor.
- Peel, crudely chop, and place garlic in food processor.
- Peel, separate, and place entire lemon in food processor (Don't squeeze the lemon, just place the whole thing - excluding the rind - in the food processor).
- Add the olive oil.
- Add all spices (salt, pepper, and paprika).
- Turn on food processor and run until mixture is a creamy, light green color. Making sure that entire mixture is fully minced and uniform. Time to run should be no less than two minutes.
- Test for desired taste and consistency.
- Tasting and Consistency Notes - Taste should be very bold. The parsley and garlic should clearly stand out; however, the lemon should immediately kick in; the salt enhances the lemon flavor. A moment later you will taste the bite of the freshly ground pepper. The oil contributes to smoothness. In fact, this recipe, if done properly, should resemble that of a pesto. Furthermore, we even use this as a topping for our pastas! Enjoy.
Nutrition Facts : Calories 1555.3, Fat 164.3, SaturatedFat 22.8, Sodium 3568.8, Carbohydrate 31.6, Fiber 12.4, Sugar 2, Protein 7.5
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