Best Pepperoncini Chimichurri Recipes

Jimmy's Chimichurri Sauce image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 10

1 bunch fresh flat-leaf parsley leaves, finely chopped
1/4 large bunch fresh cilantro leaves, finely chopped
1 shallot, finely chopped
3 cloves garlic, chopped
3 pepperoncini peppers, finely chopped, plus 1/2 cup brine
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
2 cups extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon red-wine vinegar

Steps:

In a medium bowl, combine parsley, cilantro, shallot, garlic, pepperoncini peppers and brine, red pepper, onion, and oil. Season with salt and pepper. Stir in red wine vinegar. Cover, and set aside at room temperature for 2 hours.

Roasted Carrots with Chimichurri image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

Small carrots
1/2 cup fresh flat-leaf parsley
1/2 cup cilantro leaves
1/4 cup minced chives
1 minced garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt and pepper

Steps:

To make chimichurri, stir together parsley, cilantro, chives, garlic, oil, and vinegar. Season generously with salt and pepper.
Roast carrots about 30 minutes.

Pepperoncini Chimichurri image

Provided by Martha Stewart

Number Of Ingredients 5

1/2 cup minced pepperoncini
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/2 teaspoon finely chopped fresh oregano
White fish, such as grouper