CHIMICHURRI SAUCE
This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield 2/3 cup
Number Of Ingredients 9
Steps:
- Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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).
CHIMICHURRI SAUCE
This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g
CHIMICHURRI OMELETTE
Make and share this Chimichurri Omelette recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a frying pan over medium heat.
- Combine the rest of the ingredients, mix well.
- Pour into heated pan, let set on one side (about 1 minute), then flip.
- Turn the heat off and let the omelette continue cooking in the pan for another minute.
- Yum!
CHIMICHURRI
Chuck Hughes' fresh and tangy chimichurri sauce is full of fresh herbs and very simple to prepare.
Provided by Chuck Hughes
Categories condiment
Time 15m
Yield About 1 cup (250 ml)
Number Of Ingredients 9
Steps:
- Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.
CHIMICHURRI SAUCE
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 7
Steps:
- Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.
Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HOW TO MAKE THE BEST CHIMICHURRI SAUCE
Fresh parsley and garlic give this easy Argentinian chimichurri sauce a bright and zippy flavor and is the perfect compliment to lighten up grilled steak, chicken or vegetables.
Provided by Heidi
Categories sauce
Time 15m
Number Of Ingredients 10
Steps:
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
Nutrition Facts : ServingSize 2 tablespoons, Calories 67 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 1 g, Sugar 1 g
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Servings 1Estimated Reading Time 4 mins
- Into the bowl of a food processor, add parsley, oregano, chili pepper, garlic,salt, black pepper, and red wine vinegar. Pulse until chopped.
- Gradually stream in the olive oil and blend until the olive oil is combined, while scraping down the bowl from time to time.
- If necessary, add 1 or 2 tablespoons of water and pulse again, to thin out the sauce. The sauce should be a thick but pourable texture.
- Transfer the sauce to a bowl or jar, cover and refrigerate for 2 hours or longer. Remove sauce from the refrigerator about 30 minutes before serving.
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Cuisine ArgentinianCategory Main Course, Marinade, SauceServings 2Estimated Reading Time 2 mins
- Add all ingredients, besides olive oil, to a food processor. Pulse a few times, then turn on low until mixture looks well chopped and combined.
- While food processor is on low, slowly drizzle in olive oil until you reach a desired consistency. I like mine to be thin and pourable.
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4.8/5 (11)Total Time 10 minsEstimated Reading Time 3 minsCalories 167 per serving
- Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
- Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
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5/5 (3)Calories 176 per servingCategory Condiment
- Place the parsley, cilantro, and garlic in the bowl of a food processor and process until finely chopped.
- Add the onion, bell pepper, oregano, red pepper flakes, salt, vinegar, and oil, and pulse several times.
- Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. (Note: the vibrant green will diminish the longer it sits in the fridge).
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From cookieandkate.com
4.6/5 (10)Total Time 10 minsCategory SauceCalories 65 per serving
- In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
- Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
- Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another 1/4 teaspoon) and/or red pepper flakes (for more heat).
- The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
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