Community Pick
Chimichurri
photo by limeandspoontt
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 bunch flat leaf parsley
- 8 cloves garlic, minced
- 3⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 lemon wedge (juice of)
- 1 tablespoon diced red onion
- 1 teaspoon dried oregano (optional)
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
directions
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
Questions & Replies
Reviews
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This is so amazing! I knew I love it - I love BOLD flavors - but amazingly my husband loves this recipe as well, he just uses a little less of it than I do. TIP: This is also great on grilled/roasted sweet potato wedges and sweet potato spirals - the sweet of the potato just pairs with the sauce in an amazing way!
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One word to describe this marinade: FRESH! I used this recipe several times in different ways. The first time, I used it as a bread dip. Just substitute basalmic vinegar for red wine vinegar It was so good. We ate the whole loaf. The second time I used the recipe as is and I marinated some steaks then broiled them in the oven. It was excellent. The third time, I used this sauce as a base marinade. To it, I added 2 Tablespoons of soy sauce, 2 Tablespoons of worcestershire sauce 1 Tablespoon of sugar. Marinated the chicken overnight. Then grill. TO DIE FOR. Thank you for sharing your recipe.
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This is the best chimichurri I have ever had!My boss whi is from argentina served it at a bbq and didn't follow a recipe so it was very hard for me to reproduce,ahhh but now I can.We use it on ribs,steak,bratwurst and alot more.I have made many copies for our friends as they all love it. Many thanks Chef Blade!!
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Tweaks
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Best Chimichurri recipe we've been able to find online. Although, I did make a few changes. I used a whole lime instead of a wedge, added 1/2tsp salt, I hand chopped the parsley, and used the micro-grater for the onion and the garlic. I marinated the skirt steak for about 30 minutes before my husband grilled it. This had so much flavor and was just the right amount of heat! I also prefer the hand chopped texture to that of the food processor.
RECIPE SUBMITTED BY
chef blade
Kure Beach, North Carolina