Chimichurri Sauce

Name: Chimichurri Sauce
Cook time: 10 min
Total time: 10 min
Ingredients: parsley (stems removed) — 100 g; cilantro — 40 g; neutral vegetable oil — 130 g; garlic — 4 clove; white wine vinegar — 40 g; cumin — 1/4 tsp; chili flakes — 1/2 tsp; black peppercorns, crushed — 1/4 tsp; dried oregano — 1 tsp

10 minutes

Easy

Today I have a fresh recipe for a great green sauce from Argentina - a spicy, tangy chimichurri. It's based on parsley with spices and vinegar.

It is both fresh and slightly spicy. It goes great with meat - especially steaks and kebabs - it will be good with chicken, vegetables, rice dishes and much more. Anyway, make it and try it.

This sauce can be stored in the refrigerator in a tightly closed container for up to a week.

Sauces & Seasonings

01.11.2024

Ingredients for 8 servings:

Base

Recipe:

Source: https://tanyachef.com/recipe/chimichurri-sauce/

Remove the thick stems from the parsley and cilantro.
Place in the bowl of the food processor and add all other ingredients. Process to a coarse paste.
Add salt to taste.
Let the sauce stand in the refrigerator for at least half an hour before serving.