Chimichurri
Chimichurri. Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. DIRECTIONS Pulse parsley in processor to chop. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and. In Argentina, chimichurri is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, lamb, or even pasta. To cook Chimichurri you need 9 ingredients and 3 steps easily.
The ingredients needed to make Chimichurri:
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1 cup of cilantro
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2/3 cup of parsley
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1/4 cup of oregano
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2 of garlic cloves, minced
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1/4 cup of red wine vinegar
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2/3 cup of olive oil
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1/2 teaspoon of salt
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1/2 teaspoon of pepper
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1/4 teaspoon of crushed red pepper flakes
Steps to make Chimichurri:
- Combine the parsley, cilantro, oregano, and garlic in food processor and pulse until small leaves and pieces remain.
- Add vinegar and pulse once more,with the processor going, stream in the olive oil and mix until just combined. Stir in salt, pepper and red flakes.
- Taste and season additionally if needed. Store sealed in fridge up to a week or so.
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats. Accompanying grilled meats is the ubiquitous chimichurri sauce. This popular sauce is made with parsley, oregano, garlic, olive oil, and red wine vinegar. Red pepper flakes, salt, and pepper give it an additional punch.
