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Making Chimichurri Recipe, Its Instructions Ingredients

Chimichurri

The only recipe you’ll ever need for chimichurri! It is wonderfully colorful and bursting with taste.

The ideal improvement to meat and poultry, it’s simple to prepare. It’s one of my go-to dishes, and for good reason—you’ll always want more!

Chimichurri Recipe, sauce in a tiny white dish with a spoon on the side placed on a wooden plate.

Chimichurri Sauce: What is it?

Chimichurri
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In contrast to pesto, chimichurri is a marinade or sauce that is made with parsley and vinegar. It is a typical meal found in Argentina and Mexico, as well as in other South and Central American nations.

Before we got married, my husband spent two years living in Argentina and introduced me to a handful of the classics, which I fell in love with right away.

There were also breaded Milanesa, flaky beef and olive empanadas, dulce de leche-topped Alfajores biscuits, and vivacious homemade chimichurri sauce (which he loves on Choripan).

Naturally, after tasting that zingy sauce just once, I was hooked, and ever since then, I’ve been cooking it frequently. It’s an easy way to improve an otherwise boring chicken or steak dish, and my family adores it.

Additionally, the recipe is healthful and has a ton of fresh herbs without any additional sweets (unlike bbq sauces and others).

Is This A Real Recipe?

Chimichurri
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Parsley and oregano are used to make authentic Argentine chimichurri; cilantro is not. Although I enjoy the flavor of the additional cilantro, you may delete it and use extra parsley to make it more authentic.

Red pepper flakes might not be real depending on the place because the area my husband lived in never served spicy meals (not even black pepper).

I also added some red onion and some lemon juice in place of some of the red wine vinegar for added flavor. They are the ideal finishing details!

What Ingredients Go Into Chimichurri?

  • This dish has a ton of flavor thanks to the fresh parsley, cilantro, and oregano!
  • If using the manual approach, finely chop the red onions.
  • For the best flavor, use fresh garlic.
  • Red wine vinegar – white wine vinegar can be used in its place if you don’t have any on hand.
  • Lemon juice: For the finest flavor, use fresh lemon juice.
  • Sea salt, table salt, or kosher salt all work well.
  • Red pepper flakes: Leave out if you don’t like spicy meals; increase to taste if you do.
  • Olive oil: For a milder oil flavor, I like to use a blend of half extra virgin and half ordinary olive oil, but you are welcome to use either.

How Is Chimichurri Made?

Combining and chopping by hand

  • Chop the parsley, cilantro, and oregano finely. Combine the remaining ingredients in a mixing bowl. To combine, thoroughly stir.

demonstrating the making of chimichurri. In a glass mixing bowl, combine the parsley, cilantro, oregano, onion, garlic, red pepper flakes, olive oil, lemon, and red wine vinegar.

Using a food processor

  • No need to pre-chop herbs if using a food processor; just coarsely chop the onion and garlic.
  • To a food processor, add salt, red onion, garlic, red wine vinegar, and lemon juice.
  • Pulse until ingredients are finely minced, pausing occasionally to scrape down edges.
  • When the herb leaves are coarsely minced, add the parsley, cilantro, oregano, and red pepper flakes. Next, pour the olive oil while continuing to pulse several times (they should have some body and texture).

Is Dried Oregano Usable?

The finest flavor comes from fresh oregano, but I don’t always have any on hand, so occasionally I’ll use dried oregano with no problems. Replace the fresh with 1 tsp of dried.

How Long Does It Keep And How to Store It?

Chimichurri should be refrigerated in an airtight container. It should keep well in the fridge for around five days.

Is It Freezable?

Yes, you can freeze it for up to a month to extend its shelf life. For smaller portions, you can freeze in an ice cube tray; after completely frozen, transfer to an airtight container. In the refrigerator, thaw.

  • A bowl of chimichurri is shown in the background.
  • The Best Chimichurri Recipe:
  • freshest ingredients possible Avoid using dried onion or canned garlic, and avoid using limp, wilting fresh herbs.
  • If you’re chopping the herbs by hand, chop them finely so they’re not too chunky.
  • Don’t overprocess it if using a food processor. It shouldn’t be pureed; it should have some body and texture.
  • Use top-quality olive oil for optimum flavor.

What Am I Supposed To Serve It On?

I adore chimichurri on top of:

  • Steak
  • Chicken
  • Salmon
  • Shrimp
  • Veggies (potatoes and corn)
  • Or try using it as a marinade.

Instructions

By Hand Technique

Chop the parsley, cilantro, oregano, red onion (about 1/4 cup), and garlic into fine pieces (1 Tbsp). Combine the remaining ingredients in a mixing bowl. To combine, stir.

Using a Food Processor

  1. No need to pre-chop herbs if using a food processor; just coarsely chop the onion and garlic. To a food processor, add salt, red onion, garlic, red wine vinegar, and lemon juice. Pulse until ingredients are finely minced, pausing occasionally to scrape down edges.
  2. When the herb leaves are coarsely minced, add the parsley, cilantro, oregano, and red pepper flakes. Next, pour the olive oil while continuing to pulse several times (they should have some body and texture).
  3. Use as a marinate or spread over meat, poultry, fish, or vegetables.

Notes

  • *Leave out the cilantro and add 1/2 cup of parsley to create a more traditional chimichurri from Argentina.
  • *Use primarily leaves and a small amount of sensitive stem with all fresh herbs.
  • **I prefer to mix olive oil, using half extra virgin and half standard. A combination of either will work well.
  • Utilize just a quarter of a little red onion.
  • Approximately 5 days in the refrigerator or 1 month in the freezer.