Electric Chimichurri Sauce Recipes

EASY CHIMICHURRI SAUCE

Easy Chimichurri Sauce image

Chimichurri is an uncooked sauce used for grilled meat; it originated in Argentina and Uruguay. The dominant flavors are parsley and garlic.

Provided by Chef Nate

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

Ingredients

¼ cup hot water
2 tablespoons dried oregano
1 teaspoon salt
1 cup chopped fresh parsley, or more to taste
⅔ cup chopped fresh cilantro
6 cloves garlic
1 shallot, roughly chopped
1 red jalapeno pepper, chopped
½ cup red wine vinegar
¾ cup extra virgin olive oil

Steps:

Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 3.4 g, Fat 17 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 238.6 mg, Sugar 0.3 g

CHIMICHURRI SAUCE

Chimichurri Sauce image

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Provided by COOKINCOWGIRLS

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

Steps:

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g

ELECTRIC CHIMICHURRI SAUCE

Electric Chimichurri Sauce image

Inspired by a sauce recipe taken from Cuisine at Home Magazine, this robust and pungent chimichurri is great with anything cooked on the grill. The electric green color radiates and is an appropriate foreshadowing of the flavors packed into this tangy, flavorful sauce. Use as a marinade, baste, or sauce on the side.

Provided by jpknight22

Categories Colombian

Time 10m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 8

Ingredients

6 garlic cloves
2 cups fresh parsley leaves
1/2 teaspoon pepper (fresh ground)
1/2 teaspoon dried red pepper flakes
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons water
salt, to taste

Steps:

Chop fresh parsley and add to food processor.
Add pressed garlic and remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
Use as a marinade, baste, or sauce on the side. Serve in a small molcajete or ramekin.

Nutrition Facts : Calories 104.4, Fat 10.9, SaturatedFat 1.5, Sodium 7.8, Carbohydrate 1.5, Fiber 0.5, Sugar 0.2, Protein 0.5

BACON-WRAPPED PORK MEDALLIONS WITH ELECTRIC CHIMICHURRI SAUCE

Bacon-Wrapped Pork Medallions With Electric Chimichurri Sauce image

This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy!

Provided by jpknight22

Categories Pork

Time 1h36m

Yield 4-6 skewers, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 garlic cloves
2 cups fresh parsley leaves
1/2 teaspoon pepper (fresh ground)
1/2 teaspoon dried red pepper flakes
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons water
salt, to taste
2 pork tenderloin
12 ounces bacon

Steps:

Note - I like to serve this dish with an extra cup of chimichurri sauce on the table (at room temperature). If you'd like to do this, double the recipe (two cups) for the chimichurri sauce as you'll discard the original cup after the pork marinates.
Press garlic and chop fresh parsley, and add remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
Slice the pork tenderloin into 1.5 inch medallions.
Using a large zip lock bag, add sliced pork medallions and chimichurri sauce. Allow to marinate for at least 1 hour.
Remove pork medallions and discard marinade. Wrap each pork medallion with a slice of bacon.
Begin to thread pork medallions onto skewers. Important - do not over-thread skewers (allow 1/4" in between each piece) allowing bacon to cook. Use as many skewers as necessary.
Preheat grill to medium heat. Once heated, add skewers and cook for 4 minutes on all 4 sides for a total grilling time 16 minutes. Internal temperature should be 145 degrees Fahrenheit.
Serve with the additional cup of chimichurri sauce in a small molcajete or ramekin.

Nutrition Facts : Calories 650.6, Fat 65.6, SaturatedFat 16.5, Cholesterol 57.8, Sodium 727.9, Carbohydrate 4.3, Fiber 1.2, Sugar 0.4, Protein 11.1

AUTHENTIC CHIMICHURRI

Authentic Chimichurri image

Latin American-style condiment sauce. This authentic chimichurri is great with beef or roasted chicken. Use as a spread on burgers or with steak. Also good with fish.

Provided by Avon- status quo PRO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup fresh parsley
½ cup extra-virgin olive oil
2 tablespoons fresh oregano
2 tablespoons red wine vinegar
1 tablespoon water
1 jalapeno chile pepper, seeded
2 cloves garlic, chopped
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeno, garlic, salt, and pepper in the bowl of a food processor; pulse until desired consistency is reached.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 1.3 g, Fat 14.1 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 149.8 mg, Sugar 0.1 g

PEZ' CHIMICHURRI SAUCE

Pez' Chimichurri Sauce image

Make and share this Pez' Chimichurri Sauce recipe from Food.com.

Provided by SkinsPez

Categories Sauces

Time 10m

Yield 2 Cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch cilantro
1 bunch flat leaf parsley
1 shallot (chopped)
1 jalapeno (chopped)
6 garlic cloves (chopped)
6 tablespoons fresh lime juice (about 3 limes)
3 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon cumin
1 1/2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
3/4 cup extra virgin olive oil

Steps:

Add lime juice, vinegar, serrano, garlic and shallot to food processor and pulse until components are fine mince.
Add oregano, cumin, salt, pepper to food processor.
Add parsley to food processor and pulse until integrated.
Add cilantro to food processor and pulse until integrated.
While the food processor is running, add olive oil slowly until you reach the consistency you want (I prefer shorter time so you still see pieces of cilantro and parsley).

Nutrition Facts : Calories 98.1, Fat 10.2, SaturatedFat 1.4, Sodium 224.1, Carbohydrate 1.8, Fiber 0.5, Sugar 0.2, Protein 0.4

CHIMICHURRI SAUCE

Chimichurri Sauce image

I grew up in Panama and one of my favorite restaraunts was 'La Estancia'. Their specialty was the famous Argentinean 'Churrascos' that were grilled on a fire pit and were served with Chimichurri. This recipe is the closest to what they served. I found this recipe at Glenna Anderson Muse's blog A FRIDGE FULL OF FOOD AND NOTHING TO EAT. Enjoy!

Provided by Marge0808

Categories Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups fresh flat-leaf parsley
4 -5 garlic cloves
1 lemon, juice and zest of
1/2 teaspoon coarse salt (or to taste)
1/3 cup olive oil
1/4 teaspoon hot sauce (optional)

Steps:

Trim the parsley.
Peel garlic.
Process lightly in food processor.
Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
Add hot sauce to preferred taste.

CHIMICHURRI SAUCE

Chimichurri Sauce image

Make and share this Chimichurri Sauce recipe from Food.com.

Provided by Diana Adcock

Categories Sauces

Time 3m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

5 cloves garlic
1 medium white onion, chopped
2 bunches Italian parsley, trim stems
1 large lemon, juice of
1/2 teaspoon chili flakes
1/2 cup virgin olive oil (not extra)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Into the food procecssor or blender it all goes EXCEPT the oil.
Pulse to chop.
Put your food processor or blender on"go" and add the oil in a slow stream.

Nutrition Facts : Calories 1389, Fat 144.6, SaturatedFat 20, Sodium 1579.8, Carbohydrate 28.7, Fiber 3.7, Sugar 8.1, Protein 3.2

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