Chimichurri sauce
Votes: 3
Time: 15 min.
This Argentine sauce, rich in flavor and aroma, is made from a blend of fresh herbs—parsley, cilantro, and oregano—blended with garlic, wine vinegar, and olive oil. A touch of jalapeño pepper adds a piquant kick. Served fresh, it pairs perfectly with grilled meats, fish, and vegetables. It can also be used as a marinade. It adds a special touch to any dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons red wine vinegar
- 4 cloves garlic, coarsely chopped
- 0.5 cups tightly packed fresh parsley leaves
- 0.5 cups tightly packed fresh cilantro leaves
- 2 tablespoons tightly packed fresh oregano leaves
- 1/4 cup ice cubes
- 1 jalapeño, stemmed and seeded, coarsely chopped
- 1/4 cup + 2 tablespoons extra-virgin olive oil
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Recipes with similar ingredients: jalapeno pepper, wine vinegar, oregano, cilantro
Cooking the dish according to the recipe:
- Combine the vinegar, garlic, and a large pinch of salt in a blender and blend on low speed until smooth. Add the parsley, cilantro, oregano, ice, and jalapeño and blend on medium speed. With the blender running, gradually pour in the olive oil and blend until smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed. Season the chimichurri with salt and pepper to taste and transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.
Exit: 2/3 cup
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