Hey there, its Jacob Allen from Beyond the Bayou Blog. Today, I am thrilled to share a dish that’s close to my heart and always brings me back to simpler times Chimichurri Sauce. Its more than just a recipe; its a journey through fond memories of shared meals and laughter-filled gatherings.
Back in my college days, while scrolling through food magazine for inspiration, I stumbled upon a tantalizing recipe for chimichurri sauce. Intrigued by its simplicity and bold flavors, I decided to give it a try. With just a handful of ingredients and no cooking required, it seemed like the perfect dish for a busy student like myself.
Gathering my friends in our cozy apartment kitchen, we embarked on a culinary adventure, chopping parsley, mincing garlic, and mixing up the vibrant sauce. As we tasted our creation, we were blown away by its fresh and tangy flavors, instantly transported to the streets of Buenos Aires.
From that moment on, chimichurri became a staple in our cooking repertoire, adding a burst of flavor to everything from grilled steaks to simple salads. It wasn’t just a sauce; it was a symbol of friendship and the joy of discovering new flavors together.
Chimichurri Recipe
Equipment
- Cutting Board
- Knife
- Mixing Bowl
- Measuring Cups
- Spoons
Ingredients
- 1 cup packed fresh parsley leaves
- 3-4 cloves garlic minced
- 2 tbps fresh oregano leaves
- 1/2 cup olive oil
- 2 tbps red wine vinegar
- 1 tsp crushed red pepper flakes
- Salt and black pepper
Instructions
- Finely chop the parsley, garlic, and oregano and place them in a bowl.
- Add the olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper to the bowl.
- Mix everything together until well combined.
- Let the chimichurri sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together.
- Use it as a marinade for grilled meats, a sauce for roasted vegetables, or a condiment for sandwiches and empanadas. Enjoy!
Notes
- For a milder flavor, you can remove the seeds from the red pepper flakes or reduce the amount used.
- Feel free to customize the herbs and spices to suit your taste preferences.
Nutrition
My 3 Personal Tips For Chimichurri Recipe
Tip 1: When making chimichurri, don’t be afraid to customize the recipe to suit your taste preferences. Experiment with different herbs and spices to create your own unique flavor profile. Adding a splash of citrus juice or a dash of smoked paprika can take your chimichurri to the next level!
Tip 2: To save time on busy weeknights, consider making a double or triple batch of chimichurri and freezing it in smaller portions. This way, you’ll always have a flavorful sauce on hand to elevate any meal, whether it’s grilled meats, roasted vegetables, or even scrambled eggs.
Tip 3: For an extra burst of freshness, try adding a handful of fresh cilantro or mint to your chimichurri. The additional herbs will add complexity to the sauce and brighten up any dish you serve it with. Plus, it’s a great way to use up any leftover herbs you have in your fridge.
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