Traditional Chimichurri Recipes

EASY CHIMICHURRI SAUCE

Steps:

• Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
• Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
• Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

CHIMICHURRI

Steps:

• Pulse parsley in processor to chop.
• Add remaining ingredients and blend.
• Separate sauce into equal parts.
• (Use half for basting or marinade).
• (Use other half for table service).

EASY CHIMICHURRI

Steps:

• Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
• Refrigerate until flavors have blended, about 2 hours.

EASY CHIMICHURRI SAUCE RECIPE BY TASTY

Steps:

• Place all ingredients in a food processor or blender and blend until combined.
• Serve the chimichurri with your favorite steak, on chicken wings, roasted potatoes, or as a dressing for your favorite salad!
• Enjoy!

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)

Steps:

• Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
• Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
• Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

ARGENTINIAN CHIMICHURRI RECIPE

Steps:

• Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
• Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

ARGENTINIAN CHIMICHURRI

Steps:

• Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
• Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
• Taste for seasoning and adjust as needed.
• Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

ARGENTINE CHIMICHURRI RECIPE

Steps:

• Mince the garlic very finely, and put in a medium bowl
• Mince the parsley and oregano, and add to the garlic, along with red pepper flakes.
• Whisk in the red wine vinegar, then the olive oil.
• Transfer into a bowl or jar with a tight-fitting lid, and place in the refrigerator to allow the flavors to blend.
• Refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
• Chimichurri sauce can be kept refrigerated for up to 3 weeks

CHIMICHURRI SAUCE

Steps:

• Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

TRADITIONAL CHIMICHURRI

Steps:

• In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.