Does anyone have a favorite chimichurri recipe?

Question

I would like one you have used please!!

Answer 1

/2 Cup Olive Oil
1/2 Cup Red Wine Vinegar
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
2 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.

Next add the vinegar and mix well. Allow to rest for 30 minutes.

Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

Answer 2

I have a great one for you! I use it as a dipping sauce for Chorizzo Sausage, a mopping sauce for grilled meat, as well as a great marinade for steak and chicken with a little extra oil and lemon added.

Argentinian Chimichurri Sauce

1 cup chopped flat-leaf (Italian) parsley
4 cloves of garlic, smashed then minced
1 tsp salt
1/2 tsp freshly ground peppercorns
1/2 tsp dried chili pepper flakes
2 tbl fresh oregano leaves, chopped
2 tbl shallot, minced
1 tbl fresh cilantro leaves, chopped
½ tsp fresh mint leaves, chopped
½ tsp fresh sage leaves, chopped
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp chopped fresh rosemary
4 tbl lemon, juice
1 tsp paprika

Place all ingredients in a blender or food processor and pulse until well chopped, but not pureed. Or you can chop all the ingredients by hand like I do - I kind of roll, squeeze, and slice the herbs then smash and chop the garlic, shallots and pepper. It releases the oils better and the flavour is nicer - more robust.

Let sit at room temperature for at least 4 hours. Will refrigerate well for two weeks in a sealed container like a preserving jar with a screw top. Bring it to room temperature before you use it - the flavours will be more intense.

Spoon over grilled meat, chicken, sausage, fish or vegetables, or use as a marinade by adding extra oil.

Good Luck!

Answer 3

I've never heard of a chimichurri! Does it go by another name in other parts of the country? I'm assuming mexican food, right?