Chimichurri Sauce
Chimichurri Sauce. Make Knorr's® New and Delicious Recipe with Chimichurri, Rice, & Portobello Mushroom. A Few Ingredients & Full Of Flavor. Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats. Fill a blender or food processor with the cilantro and parsley leaves. To cook Chimichurri Sauce you need 8 ingredients and 4 steps quickly.
The ingredients needed to make Chimichurri Sauce:
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1 cup of Italian parsley
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1/3 cup of Fresh coriander leaves
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100 ml of Olive oil
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66 ml of Red wine vinegar
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4 clove of Garlic
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1 tsp of Red chili pepper flakes (for pizzas, etc.)
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1 tsp of Cumin (powdered)
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1/2 tsp of Salt
Steps to make Chimichurri Sauce:
- Put all of the ingredients into a food processor (you can also use a blender) and blend. Blend until the garlic is very fine.
- Taste it and add salt and red chili pepper as desired. Transfer it to a glass bowl and then let it rest at room temperature for 2-3 hours for the flavors to blend.
- Italian parsley is quite fluffy so push it down firmly to make the 1 cup serving.
- You can add a small amount of finely chopped onions and lemon juice if you'd like. You can also add some squeezed lime juice, which is also delicious.
It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada or barbecued mixed grill. It goes great with chicken and fish, and is a must with grilled chorizo sausages. 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. Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both in cooking and as a table condiment for grilled meat. A specialty of Argentina and Uruguay, the sauce comes in a green (chimichurri verde) and a red (chimichurri rojo) version.
