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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CHIMICHURRI SAUCE Recipe

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This recipe for CHIMICHURRI SAUCE is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 C well packed fresh Parsley
1/2 C well packed fresh Cilantro
1/4 C fresh Oregano or 1 tsp dried
1/4 small Red Onion or 1 small shallot
3 Garlic cloves
3 TBS Red Wine Vinegar
2 TBS fresh Lemon Juice
1 tsp salt, or to taste
1/3 tsp Red Pepper Flakes (optional, more or less to taste).
3/4 C EVOO
Directions:
Directions:
BY HAND:

Finely chop parsley, cilantro, oregano, onion (should have 1/4 C minced red onion) and garlic (1 TBS). Add to mixing bowl along with all remaining ingredients. Stir to blend.

FOOD PROCESSOR:

1. If using a food processor no need to pre-chop herbs and you will only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.

2. Add in parsley, cilantro, oregano and red pepper flakes then pour in EVOO while pulsing several times until herb leaves are finely minced (they should have some body and texture).

3. Spread over meat, poultry, seafood or vegetables or use as a marinade.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min / Total Time: 30 min
Personal Notes:
Personal Notes:
***The ONLY Chimichurri recipe you will ever need!***

To make more authentic Argentinian Chimichurri omit the cilantro and increase parsley by an extra 1/2 C.
With all fresh herbs use mostly leaves and some tender stems.
I like to blend half EVOO and half regular olive oil. Either or a blend will work great.
Store in refrigerator about 5 days or freeze for 1 month.

 

 

 

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