Colombian Chimichurri

1 garlic clove, peeled
1 ½ cups fresh parsley
½ cup fresh cilantro
¼ cup chopped green onions
3 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and pepper

Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.

Advertisements

Puerto Rican Chimichurri

NOTE: Of all the three versions that I posted, this is the one that I have had before, in Puerto Rico. It’s amazing. I like it on toasted bread (like bruschetta) or with angel hair pasta. If you eat meat this is traditionally used as a marinade for steak. If you blend it a lot, it becomes a nice salad dressing. No matter how you eat it, if you’re anything like me, you’ll enjoy it. 🙂 If you try multiple chimchurri recipes, please let me know which one you like best in the comments!

INGREDIENTS

1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
4 cloves garlic
1/2 seeded and chopped jalapeño pepper
2 tablespoons chopped scallion or onion
2 tablespoons lemon juice
1 teaspoon dried oregano
1/4 cup red wine vinegar
3/4 cup good olive oil
salt and pepper

DIRECTIONS

Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
Store in sealed container in fridge for up to 2 weeks.

Argentinian Chimichurri

Disclaimer: I haven’t had this. I’m posting it to show the difference between the chimichurri of different regions.

Ingredients

2 cups packed Italian flat-leaf parsley
¼ cup packed fresh oregano
4 garlic cloves
¼ cup sherry or red wine vinegar
Pinch of red pepper flakes
1 tsp salt
¼ tsp freshly-ground black pepper
¾ cup extra-virgin olive oil (best quality)

Instructions

  1. Pulse parsley, oregano, garlic, vinegar, red pepper flakes, salt and pepper in a food processor until finely chopped (this will take a bunch of pulses, but you don’t want to puree the mixture).
  2. Scrape parsley mixture into a bowl and stir in olive oil.
  3. Let the mixture sit at room temperature for at least 2 hours to a few days before serving so the flavors can meld.
  4. Enjoy!