BEST CHIMICHURRI RECIPE CILANTRO RECIPES

EASY CHIMICHURRI RECIPE | ALLRECIPES

Easy Chimichurri Recipe | Allrecipes 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 Sauces

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 2 cups

Number Of Ingredients 10

Ingredients

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, CarbohydrateContent 1.5 g, FatContent 7.1 g, FiberContent 0.4 g, ProteinContent 0.3 g, SaturatedFatContent 1 g, SodiumContent 158 mg, SugarContent 0.2 g

CHEF JOHN'S CHIMICHURRI SAUCE | ALLRECIPES

Chef John's Chimichurri Sauce | Allrecipes image

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

Provided by Chef John

Categories Side Dish Sauces and Condiments Sauces

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

½ cup olive oil
4 cloves garlic, chopped, or more to taste
3 tablespoons white wine vinegar, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
½ cup fresh cilantro leaves
¼ cup fresh oregano leaves
1 bunch flat-leaf Italian parsley, stems removed

Steps:

Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

Nutrition Facts : Calories 255.3 calories, CarbohydrateContent 3 g, FatContent 27.3 g, FiberContent 0.8 g, ProteinContent 1 g, SaturatedFatContent 3.8 g, SodiumContent 304.5 mg, SugarContent 0.2 g

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EASY CHIMICHURRI RECIPE | ALLRECIPES

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.
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