{"id":28,"date":"2017-11-18T23:59:30","date_gmt":"2017-11-18T23:59:30","guid":{"rendered":"http:\/\/www.resultstypical.com\/?p=28"},"modified":"2020-11-16T23:02:04","modified_gmt":"2020-11-17T07:02:04","slug":"how-to-make-chimichurri","status":"publish","type":"post","link":"https:\/\/www.fibergeek.com\/resultstypical\/recipe\/how-to-make-chimichurri\/28\/","title":{"rendered":"How To Make Chimichurri"},"content":{"rendered":"

I have “that” gene. The one that makes cilantro taste like soap (or really, more like something you should spit out). My husband says I’m a genetic freak. I say his tastebuds are broken (how else can you explain how he can’t taste how foul that is?). Regardless, I’ve seen chimichurri sauces before and avoided them because I feared the cilantro.<\/p>\n

A few months ago, while out with friends we got a tostada from a fancy artisanal Spanish food street vendor which was drizzled with chimichurri.\u00a0 IT WAS FABULOUS!\u00a0 Not once did I feel like I needed to spit it out.\u00a0 Immediately after I got home I started looking for a chimichurri recipe to reproduce it.\u00a0 Happily I found a lovely recipe(site no longer available<\/a>) which did not use cilantro.\u00a0 I’ve made this a few times and each time found that it was a little bit too heavy on the salt.\u00a0 In the recipe below I cut the salt back by half.\u00a0 Add to that, I rarely have fancy vinegar in my cupboard.\u00a0 I’ve found simple apple cider vinegar works for my needs.<\/p>\n

I love my food processor, but I hate cleaning it off.\u00a0 I especially hate hauling it out and then having to clean it off to make barely two cups of sauce.\u00a0 I’ve tried making this in my bullet blender<\/a>.\u00a0 It works but I feel that it chops everything a bit more fine than I’d like.\u00a0 It’s not quite a puree but it’s close.\u00a0 It works, but I’m toying with the idea of using my pestle to make the next batch.<\/p>\n

\"Silicone<\/a><\/p>\n

As I mentioned, this makes about 2 cups of sauce.\u00a0 Happily it freezes very well. I store it in a silicone ice cube tray<\/a> and freeze these in ~4 ounce portions.\u00a0 One portion is normally enough for all the drizzling I’d need for a meal.\u00a0 I simply pop it out into a glass bowl and microwave it.<\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Chimichurri<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tCondiment\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tArgentinian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 12<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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