Tony Zentgraf
Chimichurri is an Argentinian sauce that is served cold with hot meats. Great with grilled beef, chicken and seafood.
Try it tossed on some potatoes and roast in the oven for a great flavor on the potatoes.
Traditionally oregano is used in place of the cilantro in the recipe but there are several variations of the original recipe. I like the balance between the cilantro and parsley with the acidity and olive oil.
Chimichurri – The Condiment for Every Grilled Meat (GF) (V)
Print RecipeServings: 12 servings
Chimichurri is a great Argentinian sauce that is versatile with many grilled meats. Grill up some Butternut squash rounds seasoned with chipotle powder, salt, pepper and some olive oil and serve with a side of chimichurri as a great vegetarian/vegan alternative.
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Recipe Multiplier
- 4 ea Garlic Cloves
- 1 tsp Red Chili Flakes
- 1 ea Bunch Parsley with stems
- 1 ea Bunch Cilantro with stems
- ⅓ cup Red Wine Vinegar
- ⅔ cup Extra Virgin Olive Oil
- 1 tsp Kosher Salt to taste
Instructions
- In a food processor, add garlic, red chili flakes, parsley and cilantro Pulse to break down the ingredients in the bowl.
- Add red wine vinegar and let the food processor run.
- Drizzle in the olive oil to allow to emulsify, It will separate as it sits. Adjust consistency with red wine vinegar and olive oil to the consistency you like. Can be chopped in bigger pieces but I like to make it chop it smaller, and the consistency like a dressing.
- Add Kosher salt, taste and adjust seasoning.
- Chimichurri freezes well, put it into ice cube trays and pull out and thaw cubes as needed.
