CILANTRO AND PARSLEY CHIMICHURRI RECIPES

Name: Parsley and Cilantro Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Argentinian
Ingredients: 1/2 cup olive oil; 5 cloves garlic, (pressed or chopped); 1/2 cup fresh cilantro leaves; 1 bunch flat-leaf Italian parsley, (stems removed); 1/4 cup fresh oregano leaves, (or 2 tbsp dried oregano); 1/4 tsp ground cumin; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp red pepper flakes; 3 tbsp white wine vinegar

PARSLEY AND CILANTRO CHIMICHURRI RECIPE | HOME WITH ANNA

Parsley and Cilantro Chimichurri Recipe | Home with Anna image

Chimichurri is an amazing sauce that you can put on literally everything! It's herby, garlicky with a little spicy kick.

Provided by Anna M

Categories Sauce Side Dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
5 cloves garlic, (pressed or chopped)
1/2 cup fresh cilantro leaves
1 bunch flat-leaf Italian parsley, (stems removed)
1/4 cup fresh oregano leaves, (or 2 tbsp dried oregano)
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes
3 tbsp white wine vinegar

Steps:

Combine all the ingredients in a blender.
Pulse the blender until thick sauce forms. You will need to scrape down the sides with a spoon or a spatula a few times.

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

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