Introduction
Chimichurri is fun to say and eat.
When I started learning Argentinian tango, it was natural to learn about the food and culture.
Vegetables
Chimichurri Sauce
Cooktime
30
min
Servings
20
Calories
155
kcal
.jpg)
Sodium
4
%
Fat
17
g
Protien
0
g
Carbs
1
g
Fiber
0
g
Sugar
0
g
Method
Pulse oregano, parsley, mint, thyme, salt and pepper, chili flakes, dried thyme, dried oregano, vinegar, zest and juice until chopped well. About 30 seconds. Mixture should have some texture, and large stem pieces cut.
With processor running, add 1 cup of olive oil in a slow steady stream. Evaluate the texture and add remainder of oil with processor running.
Fold in chives, scallions, and tablespoon of oregano. Stir mixture and adjust flavor, adding more salt and pepper, vinegar/lemon juice as needed. Freeze part of the sauce if you cannot use it up within 1-2 weeks. It freezes nicely.
Note: I blanch the main herbs to preserve the color of the sauce. A quick plunge in boiling salted water until the color is bright green. Strain them out and shock in ice water. This method works if you want to keep the color bright and lively.
Ingredients
1 bunch oregano, blanched, chopped, (see note)
1 bunch parsley, blanched, chopped
½ bunch mint, blanched, chopped
1 tablespoon fresh chopped thyme
2-3 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
4 tablespoons (2 ounces) red wine vinegar/Champagne
1 lime, zested, juiced (large)
1½ cup extra virgin olive oil
1 bunch chives, chopped
1 bunch scallions, sliced
1 tablespoon chopped oregano
Print recipe
