Here’s an authentic chimichurri recipe that could be serve in a commercial kitchen
Ingredients:
- 2 cups fresh parsley leaves, finely chopped
- 1 cup fresh cilantro leaves, finely chopped
- 4 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- In a medium-sized bowl, combine the chopped parsley, cilantro, garlic, red onion, dried oregano, and red pepper flakes.
- Add the red wine vinegar to the mixture and stir well to combine. This helps to mellow the sharpness of the onion and garlic while infusing the flavors into the herbs.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. This will help create a creamy consistency.
- Season the chimichurri with salt and pepper to taste. Adjust the amount according to your preference.
- Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld together. You can also refrigerate it for a few hours or overnight for even better results.
- Serve the chimichurri alongside grilled meats, such as steak or chicken, or as a flavorful sauce for vegetables.
Note: Chimichurri can be stored in an airtight container in the refrigerator for up to one week. Before serving leftovers, let it come to room temperature and give it a good stir.
Enjoy your homemade style chimichurri sauce with your meal!
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