I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of fresh parsley, oregano, garlic, oil and vinegar and a li…
What you'll need
Ingredients
INGREDIENTS
1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)
1/3 cup fresh cilantro leaves
5 medium cloves garlic, peeled
2 tablespoons fresh oregano (or 1 teaspoon dried)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1/4 cup red onion or shallots, finely minced
1 teaspoon sea salt
1/4teaspoon red pepper flakes
The method
Directions
01
Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.
02
Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Argentinean-Style Chimichurri Sauce
Prep
Cook
Yield
I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of fresh parsley, oregano, garlic, oil and vinegar and a li…
Ingredients
INGREDIENTS
1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)
1/3 cup fresh cilantro leaves
5 medium cloves garlic, peeled
2 tablespoons fresh oregano (or 1 teaspoon dried)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1/4 cup red onion or shallots, finely minced
1 teaspoon sea salt
1/4teaspoon red pepper flakes
Cook Like James · The method
Directions
1
Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.
2
Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
Cook Like James
Argentinean-Style Chimichurri Sauce
Prep
Cook
Yield
I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of fresh parsley, oregano, garlic, oil and vinegar and a li…
Ingredients
INGREDIENTS
1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)
1/3 cup fresh cilantro leaves
5 medium cloves garlic, peeled
2 tablespoons fresh oregano (or 1 teaspoon dried)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1/4 cup red onion or shallots, finely minced
1 teaspoon sea salt
1/4teaspoon red pepper flakes
Directions
1
Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.
2
Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
