Ingredients with Measurements:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 1/4 cup fresh oregano leaves, packed
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse and dry the cilantro, parsley, and oregano leaves.
2. In a food processor or blender, combine the cilantro, parsley, oregano, red wine vinegar, olive oil, garlic, salt, black pepper, and red pepper flakes.
3. Pulse until the mixture is well combined and forms a smooth sauce.
4. Taste and adjust seasoning as needed.
5. Transfer the chimichurri sauce to a jar or container with a tight-fitting lid.
6. Store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
5. Temperature:
- None
Serving size:
- Makes about 1 cup of sauce
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 26
- Fat: 2g
- Carbohydrates: 1g
- Protein: 0g
- Sodium: 49mg
- Sugar: 0g
Substitutions for ingredients:
- You can substitute white wine vinegar or apple cider vinegar for the red wine vinegar.
- You can use any neutral oil, such as canola or vegetable oil, instead of olive oil.
- If you don't have fresh oregano, you can use 1 tablespoon of dried oregano instead.
Variations:
- Add a squeeze of fresh lime juice for a citrusy twist.
- Add a handful of fresh mint leaves for a minty flavor.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- Make sure to rinse and dry the herbs well before using them.
- If you prefer a chunkier sauce, pulse the ingredients a few times instead of blending them until smooth.
- This sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store the chimichurri sauce in a jar or container with a tight-fitting lid in the refrigerator.
Reheating instructions:
- None
Presentation ideas:
- Serve the chimichurri sauce in a small bowl or ramekin alongside grilled meats, seafood, or vegetables.
Garnishes:
- Sprinkle some chopped fresh cilantro or parsley on top of the sauce for a pop of color.
Pairings:
- This sauce pairs well with grilled steak, chicken, fish, shrimp, or vegetables.
Suggested side dishes:
- Serve the chimichurri sauce with a side of roasted potatoes, grilled corn, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more olive oil or red wine vinegar to thin it out.
- If the sauce is too thin, add more herbs or garlic to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils and equipment before preparing the sauce.
- Store the sauce in the refrigerator and discard any leftovers after a week.
Food history:
- Chimichurri sauce originated in Argentina and is traditionally served with grilled meats.
Flavor profiles:
- This sauce is tangy, herbaceous, and slightly spicy.
Serving suggestions:
- Serve the chimichurri sauce at room temperature or slightly chilled.
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