CAN YOU BUY CHIMICHURRI SAUCE RECIPES

Name: Chimichurri
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Latin American
Ingredients: 2 cups packed parsley, minced; 3 tablespoons minced garlic; 3 tablespoons minced oregano; 1 1/2 tablespoons red pepper flakes; 1/4 cup red wine vinegar; 1 to 1 1/4 cups extra virgin olive oil

AUTHENTIC CHIMICHURRI THE WAY AN ARGENTINE MAKES IT ...

Authentic Chimichurri the Way an Argentine Makes It ... image

Chimichurri is often bastardized in American recipes, but this snappy, garlicky sauce is exactly what you'd find in Argentinian cooking and it tastes amazing!

Provided by Linda Ly

Total Time 15 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 6

Ingredients

2 cups packed parsley, minced
3 tablespoons minced garlic
3 tablespoons minced oregano
1 1/2 tablespoons red pepper flakes
1/4 cup red wine vinegar
1 to 1 1/4 cups extra virgin olive oil

Steps:

In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.
Add just enough olive oil to make a chunky sauce that's not too thick and not too runny.
Stir the ingredients until well blended.
Decant the sauce into the container of your choice and cover with a lid.
Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days. (The olive oil will congeal when chilled, but this doesn't affect the flavor or texture.) Bring the chimichurri to room temperature before using or serving.

Nutrition Facts : Calories 635 calories, CarbohydrateContent 7 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 68 grams fat, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1/2 cup, SodiumContent 22 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 57 grams unsaturated fat

CHIMICHURRI SAUCE RECIPE - FOOD NETWORK

Chimichurri Sauce Recipe - Food Network image

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

Provided by Food Network Kitchen

Categories condiment

Total Time 15 minutes

Cook Time 15 minutes

Yield 2/3 cup

Number Of Ingredients 9

Ingredients

3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

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