Chimichurri recipe – with Fresh herbs
An aromatic sauce from the Latin American region that is made with fresh herbs, spices, and red wine vinegar
- 1 cup Fresh Parsley (Packed cup- stems removed)
- 1/2 cup Fresh Cilantro
- 2 tbsp Red wine vinegar
- 1 tsp Cumin powder
- 1 tsp Oregano - fresh or dried
- 5 Garlic cloves
- 1 tsp Crushed red pepper
- 1/2 tsp Sea salt
- 2 tbsp Olive oil
- 1/2 tsp Crushed black pepper
- 1/2 tsp Paprika
- 1 Equipment needed
Food processor or kitchen blender
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Steps to make Chimichurri- Prepare the herbs
- Wash Parsley and Cilantro thoroughly to remove sand and dirt
- Remove the stems from Parsley stalks
- The cilantro stalks are fine to keep
- Blend
- Add all ingredients to a food processor or blender.
- Gently pulse the ingredients in intervals of 4-5 seconds until they form a coarse mixture - it is ok if still see some small chunks of parsley and cilantro leaves
- You will get the desired consistency within 10-15 seconds of blending
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ServingYou can use Chimichurri as a marinade for grilling vegetables and meats, as a spread for sandwiches, as a topping for omelettes, as a pasta or pizza sauce, or as a dip for fresh-baked breads or as a topping for Tacos and quesadillas
NotesChimichurri can be refrigerated upto a week
Chimichurri, Parsley, Red wine vinegar, Cilantro, Argentina, South American cuisine
Vinay MummigattiI love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.
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