Go Back
–+ servings
chimichurri plated with steak

Chimichurri - The Condiment for Every Grilled Meat (GF) (V)

No ratings yet
Print Recipe
Course: Condiment, Dinner, Main
Cuisine: Argentinian, Latin
Keyword: Chimichurri, Cilantro, Condiment, Dip, GF, Gluten Free, Grill, Grilled, Grilling, Kamado Joe, Meat Sauce, Parsley, sauce, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Author: Chef Tony Zentgraf
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.
Pin Recipe Share on Facebook
Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!

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.