You can swap out the cilantro for parsley and add as much, or as little, crushed red pepper you’d like.
Argentine Chimichurri Marinade and Sauce
You can swap out the cilantro for parsley and add as much, or as little, crushed red pepper you’d like.
Servings
1 Servings
Ingredients
- ⅓ cup freshly squeezed lemon juice
- 3 cups fresh cilantro packed
- 3 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- ½ cup canola oil
- 1 teaspoon kosher salt
Instructions
- Combine lemon juice, cilantro, garlic, pepper flakes, oregano, and canola oil in a blender. Process to form a thick puree.
- Taste and season with salt, as desired. Store in an airtight container and refrigerate until needed. For best results, make on same day serving.
- Usage: Save ⅓ cup chimichurri as a marinade and reserve ⅔ cup to use as a sauce for beef, chicken or meaty fish such as tuna and salmon. Marinate beef and chicken up to 4 hours or overnight, and fish up to 1 hour. Discard marinade after using. Grill proteins over medium-high heat.
- Source: canolainfo.org
Chimichurri is good on everything, halibut, steak, even as salad dressing!