Prep Time: 5 mins | Total Time: 5 mins | Servings: 8
I have not had chimichurri since I visited my friend in Argentina a few months ago. She called me on my phone a few weeks ago to teach me how to make this authentic chimichurri. I love to pair it with bbq or my fave grilled meats like chicken, flank steak, or skirt steak.
INGREDIENTS
1/2 c. chopped parsley (flat-leaf parsley)
4 cloves garlic (chopped)
1 shallot (chopped)
1 teaspoon dried oregano
1 small red chilli (seeded and diced (or 2 teaspoons red pepper flakes))
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2/3 c. good-quality extra-virgin olive oil
How to make Chimichurri
Step 1: To the bowl of a food processor, add the chopped parsley, garlic, shallot, oregano, red chilli (or crushed red pepper), red wine vinegar, salt, and pepper. Pulse until finely minced, being very careful not over-process, and turn it into a thick paste.
Step 2: To a small bowl, transfer the mixture, then pour the extra-virgin olive oil over. Mix gently to combine and let the Chimichurri sit for at least 15 minutes.
Step 3: When done, serve the Chimichurri over your fave grilled meats and veggies. You can even use it as a marinade.
NOTES:
For this recipe, we are using only parsley leaves. So take as many stems as possible.
Use only fresh garlic and not garlic powder.
You can omit the shallot if desired as it is not an authentic chimichurri ingredient.
To make the chimichurri, I suggest using dried oregano. As I’ve learned, it is an authentic or more popular choice, but you can replace it with fresh oregano leaves. Substitute a tbsp of fresh for every tsp of dried oregano.
You can make the chimichurri ahead and just keep it in an air-tight container. Store in the fridge until ready to use. Before serving, I suggest bringing the chimichurri to room temperature for best results.
Serve the chimichurri with bbq or grilled meats such as chicken, flank steak, or skirt steak. You can even combine it with rice or topped it on your fave tacos.
NUTRITION FACTS:
Calories: 166kcal | Carbohydrates: 1g | Protein: 0g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 294mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 370IU | Vitamin C: 13.5mg | Calcium: 10mg | Iron: 0.5mg
Ingredients
- 1/2 c. chopped parsley (flat-leaf parsley)
- 4 cloves garlic (chopped)
- 1 shallot (chopped)
- 1 teaspoon dried oregano
- 1 small red chilli (seeded and diced (or 2 teaspoons red pepper flakes))
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2/3 c. good-quality extra-virgin olive oil
Instructions
Step 1: To the bowl of a food processor, add the chopped parsley, garlic, shallot, oregano, red chilli (or crushed red pepper), red wine vinegar, salt, and pepper. Pulse until finely minced, being very careful not over-process, and turn it into a thick paste.
Step 2: To a small bowl, transfer the mixture, then pour the extra-virgin olive oil over. Mix gently to combine and let the Chimichurri sit for at least 15 minutes.
Step 3: When done, serve the Chimichurri over your fave grilled meats and veggies. You can even use it as a marinade.
Notes
For this recipe, we are using only parsley leaves. So take as many stems as possible. Use only fresh garlic and not garlic powder. You can omit the shallot if desired as it is not an authentic chimichurri ingredient. To make the chimichurri, I suggest using dried oregano. As I’ve learned, it is an authentic or more popular choice, but you can replace it with fresh oregano leaves. Substitute a tbsp of fresh for every tsp of dried oregano. You can make the chimichurri ahead and just keep it in an air-tight container. Store in the fridge until ready to use. Before serving, I suggest bringing the chimichurri to room temperature for best results. Serve the chimichurri with bbq or grilled meats such as chicken, flank steak, or skirt steak. You can even combine it with rice or topped it on your fave tacos.
