Red and Green Chimichurri Sauce
These two recipes highlight the marvelous ways the Argentinians combine fresh parsley, cilantro, vinegar, garlic and olive oil. Chimichurri Verde is a classic. It's a cousin of Italian pesto, and is especially good when topping grilled flank steak. The rojo version is more like a worcestershire sauce and makes for a great marinade and dipping sauce
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Servings: 2 cups
Equipment
- Food Processor or blender
Ingredients
- 1½ cup Fresh parsley, washed and dried
- ½ cup Cilantro
- 8 cloves Garlic, peeled
- 1 tsp Dried oregano or 4 tbsp fresh oregano leaves
- 1 cup Extra virgin olive oil
- ½ cup Red wine vinegar
- 1 tsp Kosher salt
- ½ tsp Crushed red pepper flakes
Chimichurri Rojo
- 1 large Red bell pepper, stems and seed removed and roughly chopped
- 1 medium Shallot or ¼ onion, chopped
- 4 cloves Garlic, peeled
- ½ bunch Fresh parsley
- ½ bunch Fresh cilantro
- ⅓ cup Red wine vinegar
- 1 tsp Paprika
- ½ tsp Ground Cumin
- 1 tsp Dried oregano
- ⅓ cup Extra virgin olive oil
- Kosher salt and fresh ground pepper
Instructions
Chimichurri Verde
- Place parsley, garlic, and oregano in the work bowl of a food processor or blender. Pulse until finely chopped. Scape down the sides, if necessary.
- Transfer to a medium bowl and whisk in vinegar, oil, salt and red red pepper flakes. Use right away or refrigerate covered for a few weeks.
Chimichurri Rojo
- Place all ingredients, except oil, in a food processor or blender. Pulse to combine everything. With processor running, slowly drizzle in oil to form a paste-like consistency. Adjust seasoning and either serve immediately or store in refrigerator.
Nutrition
Calories: 1358kcal | Carbohydrates: 15g | Protein: 3g | Fat: 145g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 105g | Sodium: 1193mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4258IU | Vitamin C: 136mg | Calcium: 80mg | Iron: 3mg