Chimichurri Sauce ~ so simple, so delicious

Chimichurri Sauce

Ever tried Chimichurri Sauce? Fun to say…yes! Tasty? Definitely!
Love food that is accompanied by sauces. This sauce is not only tasty, but so easy to make. With our lives so busy, making simple meals that are also tasty can sometimes be a challenge. The incorporation of sauces to meals can make a meal go from, ‘great’ to ‘spectacular’.

This sauce originated in Argentina. It’s added as an accompaniment to grilled meats. This sauce may also be used as a marinade for meats. A great way to flavor your meat.

Chimichurri Sauce

Kitchen Notes:
• I found that using only two small garlic cloves is plenty. If too much garlic is used, it has a bitter taste to it.
• Don’t overbeat in food processor. It’s best to have a textured sauce, not a liquid one.
• I added a few red pepper flakes to the recipe for a bit of a kick.

Chimichurri Sauce

so simple, so delicious

Chimichurri Sauce

Recipe on website, simplyrecipes.com
Adapted by Carmen Ortiz of sometimes SAVORY

Yield: approximately ¾ cup

INGREDIENTS:
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
2 teaspoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 small garlic cloves
2 tablespoons red wine vinegar
1/2 cup olive oil

DIRECTIONS:
1. Cut off most of the stems from the parsley.
2. TO FOOD PROCESSOR ADD: Parsley leaves, oregano, kosher salt, black pepper, red pepper flakes, garlic cloves and red wine vinegar.
3. Process in food processor with 2-4 quick pulses.
4. ADD olive oil.
5. PULSE a few more times in food processor.
6. Taste. Adjust seasonings (if necessary).
7. Serve immediately or refrigerate. Best if bought to room temperature before serving.
8. STORAGE: Keeps well in refrigerator for a few days. It is a puree and freezes well.
9. USES: Use as a sauce or a marinade.

PHOTO RECIPE TUTORIAL
by Carmen Ortiz of sometimes SAVORY

Chimichurri Sauce ~ so simple, so delicious

Chimichurri Sauce Ingredients-

Cut off most of the stems from the parsley.

Firmly pack fresh flat-leaf parsley in a 1 cup measure.

parsley Add Parsley leaves, oregano, kosher salt, black pepper, red pepper flakes, garlic cloves and red wine vinegar to food processor.

Process in food processor with 2-4 quick pulses.

ingredients in food processor Add olive oil.
PULSE a few more times in food processor.

add olive oil
Taste. Adjust seasonings (if necessary).

Serve immediately or refrigerate. Best if bought to room temperature before serving.
STORAGE: Keeps well in refrigerator for a few days. It is a puree and freezes well.
USES: Use as a sauce or a marinade.

Chimichurri Sauce ~

Carmen

Sometimes SAVORY…cooking is art revealed

Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.

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About sometimes SAVORY

My passion is baking...but, I also like to cook. I have a dessert blog called, Baking is my Zen, with Wordpress and Blogger. Currently using wordpress, but, there are many recipe photo tutorials on the blogger account. http://bakingismyzen.wordpress.com http://bakingismyzen.blogspot.com
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