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    Zesty Argentinian-Style Chimichurri Sauce

    clock-icon40 minutes
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    Pixicook editorial team

    A vibrant, zesty sauce perfect for grilled meats, vegetables, or as a marinade, made with fresh parsley, cilantro, and a blend of spices.

    Ingredients for Zesty Argentinian-Style Chimichurri Sauce

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    units in
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    Fresh Flat-Leaf Parsley Leaves, lightly packed

    cups

    Substitute chevron-down

    Fresh Cilantro Leaves And Tender Stems, lightly packed

    cups

    Substitute chevron-down

    Shallots, chunk

    0 oz

    Substitute chevron-down

    Sherry Vinegar

    cups

    Substitute chevron-down

    Garlic, small cloves

    each

    Substitute chevron-down

    Dried Oregano

    teaspoons

    Substitute chevron-down

    Cumin Seeds, lightly toasted

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    How to Make Zesty Argentinian-Style Chimichurri Sauce

    1. Prepare the Ingredients

    Gather your fresh herbs and other ingredients.

    2. Combine Ingredients in Food Processor

    In a food processor, combine the parsley, cilantro, shallot, sherry vinegar, garlic, dried oregano, cumin, and kosher salt. Pulse these ingredients together until you achieve a coarse purée.

    3. Emulsify the Oil

    With the motor running, slowly pour in the extra-virgin olive oil through the feed tube of your food processor. Stop as soon as the oil is fully blended in.

    4. Adjust Seasoning

    Taste your chimichurri and adjust the seasoning with more salt or a splash of sherry vinegar if needed.

    5. Allow Flavors to Marry

    Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to marry and deepen.


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