WHERE DID THE NAME FOR CHIMICHURRI COME FROM 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

TRADITIONAL CHIMICHURRI RECIPE - MICHELLE BERNSTEIN | FOOD ...

Traditional Chimichurri Recipe - Michelle Bernstein | Food ... image

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

Ingredients

1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

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.

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