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This zesty and fresh chimichurri sauce is packed with vibrant flavors from fresh parsley, garlic, and red wine vinegar. It is a versatile staple that pairs perfectly with roasted vegetables, juicy chicken, and steak.
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Pulse shallot and garlic in a food processor until fine. → Add parsley, oregano, and salt, then pulse again. → Pour in olive oil and vinegar, add chili, and pulse briefly to combine.
Pulse shallot and garlic in a food processor until fine. → Add parsley, oregano, and salt, then pulse again. → Pour in olive oil and vinegar, add chili, and pulse briefly to combine.
This zesty and fresh chimichurri sauce is packed with vibrant flavors from fresh parsley, garlic, and red wine vinegar. It is a versatile staple that pairs perfectly with roasted vegetables, juicy chicken, and steak.
Roughly chop the shallot and peel the garlic cloves.
Place the chopped shallot and garlic into a food processor and pulse until they are finely chopped.
Add the fresh parsley leaves, dried oregano, and salt to the food processor.
Pulse again until the parsley is nicely chopped and incorporated with the aromatics.
Measure out the olive oil and red wine vinegar, and finely chop the red chili.
You can make this by hand with a knife if you prefer a more rustic, chunky texture.
Using a high-quality olive oil will significantly improve the final flavor of the sauce.
The sauce is best served fresh but can be stored in the refrigerator.
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