TRADITIONAL CHIMICHURRI RECIPE - MICHELLE BERNSTEIN | FOOD ...
Our best chimichurri recipe comes together quickly in the food processor, and tastes great on steak, fish, and chicken. Made from just a few pantry ingredients like red-wine vinegar, garlic, crushed red pepper, and salt and pepper—plus two kinds of fresh herbs—this bright-green sauce from Argentina has amazing depth of flavor. It’s especially delicious on anything grilled, but also works great on simply steamed vegetables and roasted meats. Read More: 7 Sauces and Seasonings to Flavor-Boost Any Meal
Provided by Michelle Bernstein
Categories Marinades
Total Time 10 minutes
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.Tip: This food processor from Cuisinart is a favorite of ours.
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.
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
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
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