Simple ingredients in the base of chimichurri sauce can be diversified with cilantro, thyme, zira, citrus juice and other natural flavors, which allow you to get a new taste of the dish from time to time, using the same base.
Chimichurri sauce - a classic recipe
As always, we suggest starting with a classic, suggesting the presence of a minimum of ingredients. In this case, this minimum consists of a mixture of parsley, thyme, garlic and oregano. Greens and garlic are scraped together with oil and vinegar, and lovers of spicy can additionally flavor this mixture with pepper.
Ingredients:
- green parsley - ¾ st .;
- greens oregano - 2 tbsp. spoons;
- green thyme - 1 tbsp. a spoon;
- garlic - 5 teeth;
- olive oil - 115 ml;
- wine vinegar - 75 ml;
- flakes of hot pepper - 1 teaspoon.
Preparation
A blender will greatly facilitate the preparation. If you have a fairly powerful blender at hand, then it will be enough to put well washed greens, peeled garlic teeth, pour in oil, vinegar and sprinkle all the flakes of hot pepper in its bowl. After all the components are in the bowl, it will be sufficient to simply beat everything up to form an emulsion.
If you do not have to rely on technology, then simply chop the greens together with the garlic into a paste, and then mix this fragrant paste with butter and vinegar.
Green Chumichurri Sauce - recipe
The taste of this sauce is more multifaceted due to the availability of a wider assortment of ingredients in it. Together with the basic set, we'll pick up red onions and a little lime juice, for a pronounced sourness.
Ingredients:
- green parsley - ½ st .;
- green coriander - ½ st .;
- red onion - 25 g;
- garlic - 2 teeth;
- Dried oregano - ½ tsp;
- lime juice - 15 ml;
- red wine vinegar - 10 ml;
- olive oil - 65 ml.
Preparation
Washed parsley greens, chopped red onions and peeled garlic cloves in a bowl of blender and whisk into a paste. Without stopping the mixer, add dried oregano, lime juice, olive oil and vinegar. After repeated whipping, a homogeneous sauce can be immediately fed to the meat or stored tightly closed in the cold.
Chimichouri sauce at home
Classic chumichurri sauce is very simple and very tasty, but if you want to experiment, then try using a variety of greens at the base. So, for example, in a mixture with parsley, you can use green mint.
Ingredients:
- olive oil - 115 ml;
- wine vinegar - 55 ml;
- garlic teeth - 3 pieces;
- on a bunch of mint and parsley;
- honey - to taste.
Preparation
After rinsing the greens thoroughly before preparing the sauce, place it in the bowl of the blender together with the garlic cloves and whisk in the pasta. To the paste, pour olive oil and a little wine vinegar. After repeated whipping season the sauce to taste, add honey to it and serve the company's favorite meat dishes.
Argentine Chimichurri Sauce
Ingredients:
- olive oil - 115 ml;
- wine vinegar - 55 ml;
- garlic - 3-4 teeth;
- on a bunch of mint and arugula.
Preparation
Place the prepared greens in a bowl of pallidar along with the cleared teeth of garlic. After you climb the green foundation to a puree consistency, pour a little olive oil and wine vinegar to it. Repeat whipping and serve chimichurri to your favorite meat dishes immediately after preparation.