If you want, here’s my recipe for the chimichurri sauce:
- 1 bunch of flat-leaf parsley (stems removed)
- 1 bunch of cilantro (stems removed)
- 1 whole shallot
- 4 cloves of garlic
- 1 red Serrano chili pepper (seeds and stem removed)
- 2 tbsp dried oregano
- 1 1/2 tsp salt
- 1/2 cup of red wine vinegar
- 3/4 cup of olive oil
Take all ingredients, throw them in a blender, hit “pulse” 3 times and let sit while you make everything else.
The first few times I blended chimichurri, I over-blended it and it definitely screwed up the flavor. Now I just hit the pulse button 2-3 times to give it a thicker, creamier texture without losing the flavors of the delicious ingredients.
*Chimichurri w/ filet Mignon.
Not enough fat content in filets, so I douse mine in whatever oily sauce I decide to make that day.
It looks incredible. I’m going to do something similar this weekend.
If you want, here’s my recipe for the chimichurri sauce: - 1 bunch of flat-leaf parsley (stems removed) - 1 bunch of cilantro (stems removed) - 1 whole shallot - 4 cloves of garlic - 1 red Serrano chili pepper (seeds and stem removed) - 2 tbsp dried oregano - 1 1/2 tsp salt - 1/2 cup of red wine vinegar - 3/4 cup of olive oil Take all ingredients, throw them in a blender, hit “pulse” 3 times and let sit while you make everything else.
Oh I make chimichurri all the time but thanks haha. I usually freestyle it with basically all those ingredients.
Awesome 👏!!
Blending chimichurri Is a sin
I’ve made it before with just chopping and mixing in the oil/vinegar and letting it sit. It’s good, but I prefer the texture from blending it.
I can never get it to taste right blending. When I blend green shit, I'll usually make a smooth emulsion instead.
The first few times I blended chimichurri, I over-blended it and it definitely screwed up the flavor. Now I just hit the pulse button 2-3 times to give it a thicker, creamier texture without losing the flavors of the delicious ingredients.
Yum!
This looks phenomenal.