Chimichurri is a bright and fresh Argentinian sauce, similar to a salsa verde or pesto, made with cilantro, parsley, oregano, smoked paprika, and olive oil.
Chimichurri is an Argentinian powerhouse! It’s a smokey, herbaceous sauce, similar to a salsa verde, made up of cilantro, parsley, oregano, olive oil, shallot, and smoked paprika. It couldn’t be easier to make or more versatile. It’s a great finishing sauce for grilled steak, chicken, fish or veggies. It also works really well as a marinade or folded into aioli for a yummy dipping sauce or sandwich spread. The possibilities are endless!
How to make Chimichurri:
Whisk together all of the ingredients in a medium bowl. Season with salt and freshly cracked pepper. Serve over grilled steak, fish, chicken or vegetables.
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- ½ bunch fresh cilantro (stems + leaves) finely chopped
- ½ bunch fresh flat-leaf parsley (stems + leaves) finely chopped
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 medium shallot minced
- ½ c olive oil
- 1 tbsp red wine vinegar
- salt and pepper
- Whisk together all of the ingredients in a medium bowl. Season with salt and freshly cracked pepper. Serve over grilled steak, fish, chicken or vegetables.
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