Chimichurri
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Prep Time: 15 mins
Cooking Time: 2 hrs Cups: 2 cups |
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 2 reviewsChimichurri Recipe. This is the typical Argentine BBQ dressing. It is excellent for beef, pork, chicken, fish, and vegetables grilled either over charcoal or on the gas grill.
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Ingredients
| parsley | 4 cups | minced |
| garlic clove | 5 | diced |
| oregano (dried) | 1/2 tsp | |
| red pepper flakes | 1/4 tsp | |
| cumin seed | 1 1/2 tsps | |
| paprika | 1/2 tsp | |
| salt | 1 tsp | to taste |
| black pepper | 1 tsp | to taste |
| bay leaf | 1 | |
| olive oil | 1/4 cup | |
| oil | 1/2 cup | |
| balsamic vinegar | 1/4 cup | |
| white distilled vinegar | 1 cup |
Directions
- In a glass bowl combine the minced parsley and diced garlic.
- Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
- Add the olive oil and canola oil and mix with a spoon.
- Add the balsamic vinegar and white vinegar and mix again.
- Taste. Adjust mixture by adding more of the oils, vinegars and salt & pepper.
- For the best results let the mixture stand for 2 hours at room temperature.
Notes
Seperate the Chimichurri into two bowls. One for basting the uncooked items and the other for serving at the table with the cooked items. Never combine the mixture used to baste the raw items with what is served at the table. The unused Chimichuri used at the table can be kept refrigerated
for future use. This dressing can be kept in the refrigerator up to 3 weeks.
for future use. This dressing can be kept in the refrigerator up to 3 weeks.
