Level: | Easy |
Total: | 45 min |
Prep: | 15 min |
Inactive: | 30 min |
Yield: | 1 cup |
Ingredients
- 1 bunch parsley, leaves finely chopped
- 1 bunch cilantro, leaves finely chopped
- 3 tablespoons capers, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
Instructions
- Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 252 |
Total Fat | 27 g |
Saturated Fat | 4 g |
Carbohydrates | 2 g |
Dietary Fiber | 1 g |
Sugar | 0 g |
Protein | 1 g |
Cholesterol | 0 mg |
Sodium | 166 mg |
Reviews
First. Cilantro is unknown to Argentinean cooking, and 99.9% of Argentinians hate it when we try it.
Second, capers… really?
Olive oil? come on!
A real chimichurri takes
Oregano,
Garlic
Paprika (pimentón)
red pepper flakes
Parley
White Vinegar
Vegetable oil
Sometimes some lemon juice.
First you put the dry ingredients in a little of warm water.
Then you add the lemon/ vinegar
Later the fresh ingredients (parley & garlic) and the oil.
In Argetina vegetable oil is the much cheaper than olive oil, and this what it’s used. Also olive oil would give a very particular taste, not of chimichurri.
Now, if you want to make something else, go and use olive oil. It will not be chimichurri.
Traditionally this would be put in an empty bottle and let macerate, (at least a couple of hours). Enjoy
I won’t be recommending this recipe to anyone.
Not recommended.