the best chimichurri sauce recipe Cyneats chimichurri sauce recipe
Are you on the hunt for a fresh and zesty sauce to add life to any dish? Look no further than chimichurri! A staple in Argentinian cuisine, this sauce packs a punch of flavor that will make your taste buds dance with delight. Lucky for you, we have scoured the internet and found the absolute best chimichurri sauce recipes for you to try.
Best Chimichurri Sauce (Blender)
First up, we have a blender recipe from One Pot Recipes that is easy to whip up in minutes.
Ingredients:
- 1 cup flat-leaf parsley, packed
- 1 cup cilantro, packed
- 4 garlic cloves
- 1 shallot, roughly chopped
- 1 jalapeño pepper, seeded and chopped
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper, to taste
Instructions:
- Add all ingredients to a blender and pulse until well combined.
- Store in a sealed container in the fridge for up to 4 days.
Best Chimichurri Sauce
This recipe from Pinterest user Christine is a classic take on chimichurri sauce.
Ingredients:
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 small shallot, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil
Instructions:
- In a medium bowl, whisk together all of the ingredients except for the olive oil.
- Slowly pour in the olive oil while whisking until everything is well combined.
- Store in a sealed container in the fridge for up to a week.
How to Make THE BEST Chimichurri Sauce
Foodie Crush has brought us a chimichurri sauce recipe that lives up to its name.
Ingredients:
- 1 cup (packed) fresh flat-leaf parsley
- 4 medium garlic cloves, peeled
- 3 tablespoons fresh oregano leaves, chopped
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- In a food processor, combine the parsley, garlic, oregano, and red wine vinegar and pulse until coarsely chopped.
- Drizzle in the olive oil and pulse a few more times until everything is well combined.
- Season with salt, black pepper, and red pepper flakes (if using).
- Store in a sealed container in the fridge for up to 2 weeks.
No matter which recipe you choose, chimichurri sauce is sure to add a burst of flavor to any dish. Try it on grilled meats, roasted vegetables, or even as a marinade for shrimp or chicken. Your taste buds will thank you!
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