Quick and Easy Chimichurri Recipe: Make-Ahead Meals

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So chimichurri isn’t a whole meal – but it does make a lot of meals into something really special. This loose Argentinian condiment is a natural with grilled meats, like my flank steak recipe here. But it also works with roasted chicken, seared fish, crispy potatoes and so much more. Plus this chimichurri freezes well, so it’s great when you get a lot of parsley in your produce box.

Easy Chimichurri Recipe

Print Recipe

Chimichurri

Course: Sauces and Sides

Cuisine: Latin American

Ingredients

• 1 1/3 cups parsley
• 2/3 cup cilantro
• 6 cloves garlic minced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1/4 cup hot water
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

Instructions

• Place parsley, cilantro, garlic and red pepper flakes in food processor and blend with 10 1-second pulses.
• In a 2-cup glass measuring cup, combine hot water, dried oregano, and kosher salt and allow to sit for 5 minutes.
• Scrape herb mixture from food processor into measuring cup, and add red wine vinegar.  Then whisk in olive oil.
• Allow sauce to rest at room temperature before serving, or freeze in small in containers.

For more quick dinner ideas click here.