Chimichurri Sauce Recipe If you're looking for a simple, delicious, and versatile sauce to add to your recipe repertoire, look no further than chimichurri! This bright green sauce hails from Argentina and is made with fresh herbs, garlic, vinegar, and oil. It's the perfect complement to grilled meats, fish, veggies, and even eggs. Here's a roundup of some of our favorite chimichurri sauce recipes from around the web, complete with ingredients and instructions: Chimichurri Sauce Recipe from Rouxbe Cooking School - 1/2 cup fresh parsley leaves - 1/4 cup fresh oregano leaves - 1/4 cup red wine vinegar - 3-4 cloves garlic - 1/2 tsp salt - 1/4 tsp red pepper flakes - 1/2 cup extra-virgin olive oil In a food processor, combine the parsley, oregano, vinegar, garlic, salt, and red pepper flakes. Pulse until finely chopped. With the motor running, slowly pour in the olive oil until the mixture is combined but still chunky. Adjust seasoning to taste. Serve immediately or store in an airtight container in the refrigerator for up to one week. Chimichurri Sauce Recipe from The Cookie Rookie - 1 cup fresh parsley leaves - 1/4 cup fresh oregano leaves - 1/3 cup red wine vinegar - 3 cloves garlic, minced - 1/2 tsp salt - 1/4 tsp black pepper - 1/4 tsp red pepper flakes - 1/2 cup extra-virgin olive oil In a food processor, combine the parsley, oregano, vinegar, garlic, salt, pepper, and red pepper flakes. Pulse until finely chopped. With the motor running, slowly pour in the olive oil until the mixture is combined but still chunky. Serve immediately or store in an airtight container in the refrigerator for up to one week. Chimichurri Sauce Recipe from Inspired Taste - 1 cup fresh parsley leaves - 1/4 cup fresh oregano leaves - 1/4 cup red wine vinegar - 3 cloves garlic, minced - 1/2 tsp salt - 1/2 tsp black pepper - 1/4 tsp red pepper flakes - 1/2 cup extra-virgin olive oil In a food processor, combine the parsley, oregano, vinegar, garlic, salt, pepper, and red pepper flakes. Pulse until finely chopped. With the motor running, slowly pour in the olive oil until the mixture is combined but still chunky. Serve immediately or store in an airtight container in the refrigerator for up to one week. Chimichurri Sauce Recipe from The Adventure Bite - 1 cup packed fresh parsley leaves - 1/4 cup packed fresh oregano leaves - 1/2 cup extra-virgin olive oil - 3 tbsp red wine vinegar - 4 garlic cloves, minced - 1/2 tsp red pepper flakes - 1/2 tsp kosher salt - 1/4 tsp black pepper In a food processor, combine the parsley, oregano, olive oil, vinegar, garlic, red pepper flakes, salt, and black pepper. Pulse until finely chopped but still slightly chunky. Serve immediately or store in an airtight container in the refrigerator for up to one week. Chimichurri Sauce Recipe from Dinner, then Dessert - 1 cup fresh parsley leaves - 1/4 cup fresh oregano leaves - 1/2 cup olive oil - 3 tbsp red wine vinegar - 3 tbsp lime juice - 3 cloves garlic, minced - 1/2 tsp salt - 1/4 tsp black pepper - 1/2 tsp red pepper flakes In a food processor, combine the parsley, oregano, olive oil, vinegar, lime juice, garlic, salt, black pepper, and red pepper flakes. Pulse until finely chopped but still slightly chunky. Serve immediately or store in an airtight container in the refrigerator for up to one week. Enjoy experimenting with these delicious chimichurri sauce recipes, and don't be afraid to get creative with your own variations!
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