Chimichurri Sauce - Argentinian Chimichurri Marinade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from /South American Food. You can develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes - experiment to come up with your own signature chimichurri. Ingredients:
2 cups fresh parsley or 2 cups cilantro, firmly packed |
1/4 cup fresh oregano leaves (optional) |
3 -6 garlic cloves |
2 tablespoons chopped onions |
1/2 cup olive oil |
2 tablespoons red wine vinegar |
1 tablespoon lime juice |
salt and red pepper flakes |
Directions:
1. Pulse the garlic and onion in the food processor until finely chopped.
2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
4. Season with salt and red pepper flakes to taste.
5. Store in the refrigerator until ready to serve.
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