Best Chimichurri Sauce A La Uruguaya South America Recipes

Authentic Chimichurri (Uruguay & Argentina) image

Provided by Karina

Time 10m

Number Of Ingredients 8

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic (, finely chopped or minced)
2 small red chilies (, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper (, to taste (about 1/2 teaspoon))

Steps:

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving

Chimichurri Sauce a La Uruguaya, South America image

Provided by Wadester

Time 20m

Yield 32 ounces, 4-6 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
8 leaves fresh basil
1/2 bunch fresh perejil (if you are in Uruguay, similar to Cilantro, but not quite)
1/2 fresh yellow onion
2 teaspoons oregano
2 teaspoons minced garlic
1/2 lime
1 dash sea salt
1 dash fresh ground black pepper

Steps:

Use a large plastic bowl that has a good sealing cover to it.
First add the 1/3 C of Olive Oil, and gently stir in the can of stewed tomatoes.
Chop the fresh basil leaves into tiny pieces, and pour into your mixture.
Now finely chop the 1/2 bunch of fresh perejil (do not discard the stems), and add into the mixture above, including chopped stem pieces. (The stem of the perejil has all of the intense flavor.).
Finely chop 1/2 of a fresh yellow onion, and add to the above sauce mixture.
Now add in the 2 tsp of oregano and 2 tsp of minced garlic. And add a dash of sea salt and some freshly ground black pepper.
Squeeze 1/2 of a fresh lime over the mixture and stir well. Now refrigerate the chimichurri sauce for at least one hour. Then serve as a side dish to your favorite outdoor grilled meats, for that truly South American flavor. Believe me, your guests will not need any barbeque sauce after tasting Chimchurri sauce with their meats!

Nutrition Facts : Calories 249.5, Fat 27.1, SaturatedFat 3.7, Sodium 40.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 0.3

Chimichurri Sauce image

Yield Makes about 2/3 cup

Number Of Ingredients 7

1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt