Jens Chimichurri Sauce Food

CHIMICHURRI SAUCE

Chimichurri sauce image

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

Ingredients

small pack coriander, finely chopped
small pack flat-leaf parsley, chopped
2 garlic cloves, very finely chopped
1 small sweet onion, finely diced
1 green chilli, deseeded and finely chopped
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar (Sauvignon Blanc or rice wine vinegar are good)

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

CHIMICHURRI SAUCE

Chimichurri Sauce image

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

Ingredients

3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

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

Chimichurri image

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

Ingredients

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

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).

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