Argentinian Chimichurri Recipe
Argentinian Chimichurri sauce is a wonderful way to mix up your condiment routine. All at once citrusy, tart, garlicky, herby, and a tad bit spicy, this sauce makes a great marinade or topping for chicken, steak, fish, or pork as well as potatoes and vegetables.
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 onion, diced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon garlic
- 1/2 teaspoon Italian blend seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup oil
- 2 tablespoons red wine vinegar or apple cider vinegar
Makes about 2/3 cup of chimichurri.
I prefer the resulting flavor and texture of the written method - to combine all ingredients in a food processor and blend until smooth, however more traditional chimichurri sauce is simply stirred together with the oil being stirred in very last. A hybrid version can be made by pulsing all ingredients except for the oil, then stirring the oil in very last. All three variations are delicious!