Barefoot Contessa Chimichurri Recipe

Barefoot Contessa Chimichurri Recipe: A Versatile and Flavorful Sauce

Chimichurri is a versatile sauce that originated in Argentina. It is made with fresh herbs, garlic, vinegar, and olive oil, and it is typically served with grilled meats, fish, or vegetables. The Barefoot Contessa’s chimichurri recipe is a simple and easy-to-follow recipe that produces a flavorful sauce that is perfect for any occasion.

Ingredients:

• 1 bunch parsley (about 1 cup packed)
• 1/4 cup cilantro (optional)
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• Parsley: Parsley is the most important ingredient in chimichurri. It provides the sauce with its bright green color and fresh flavor.
• Garlic: Garlic adds a pungent flavor to chimichurri. It also helps to preserve the sauce, as garlic has natural antibacterial properties.
• Vinegar: Vinegar adds acidity to chimichurri, which helps to balance out the richness of the olive oil.
• Olive oil: Olive oil is the base of chimichurri. It provides the sauce with its smooth texture and rich flavor.
• Other herbs: Other herbs that can be used in chimichurri include cilantro, mint, and red pepper flakes. These herbs add additional flavor and complexity to the sauce.

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Instructions:

1. Wash and dry the parsley and cilantro.
2. Finely chop the parsley and cilantro.
3. Mince the garlic.
4. In a bowl, whisk together the vinegar, olive oil, oregano, salt, and pepper.
5. Add the parsley, cilantro, and garlic to the bowl and stir to combine.
6. Taste and adjust seasonings as desired.

Tips:

• For a spicier chimichurri, add a few dashes of hot sauce or a roasted jalapeño.
• To make a roasted red pepper chimichurri, roast a red bell pepper over an open flame or under the broiler until the skin is blackened. Peel the skin, remove the seeds, and chop the pepper. Add the roasted pepper to the chimichurri along with the parsley and cilantro.
• Chimichurri can be made ahead of time and stored in the refrigerator for up to 5 days.
• Serve chimichurri with grilled meats, fish, or vegetables.

Conclusion:

The Barefoot Contessa Chimichurri Recipe is a simple and easy-to-follow recipe that produces a flavorful sauce that is perfect for any occasion. It is a versatile sauce that can be used with a variety of dishes, so it is sure to become a staple in your kitchen.

Here are some additional tips for making chimichurri:

• Use fresh herbs whenever possible.
• Mince the herbs finely so that they blend well with the other ingredients.
• Don’t be afraid to adjust the seasonings to your liking.
• Chimichurri can be served immediately or stored in the refrigerator for later use.

I hope you enjoy Barefoot Contessa Chimichurri Recipe !

FAQs

1.Where did chimichurri originate?

Chimichurri originated in Argentina and Uruguay. The name “chimichurri” is thought to come from the Basque word “tximitxurri”, which means “mixture” or “stew”. The sauce is believed to have been invented by gauchos, who are the cowboys of Argentina and Uruguay. Gauchos would use chimichurri to flavor their grilled meats, as a way to preserve the meat and to add flavor.

2.What is the difference between chimichurri and pesto?

Chimichurri and pesto are both green sauces that are made with fresh herbs, garlic, and olive oil. However, there are some key differences between the two sauces.

• Herbs:

  Chimichurri is typically made with parsley, garlic, vinegar, and olive oil. Pesto, on the other hand, is typically made with basil, pine nuts, Parmesan cheese, and olive oil.

• Texture:

  Chimichurri is a more coarsely chopped sauce, while pesto is a smoother sauce. This is because chimichurri is typically made with whole leaves of parsley, while pesto is made with basil leaves that have been finely chopped.

• Flavor: Chimichurri has a more tangy and herbaceous flavor, while pesto has a more nutty and cheesy flavor. This is due to the different herbs and ingredients that are used in each sauce.

• Uses: Chimichurri is typically served with grilled meats, such as steak, chicken, or fish. Pesto, on the other hand, is typically served with pasta, pizza, or sandwiches.

Here is a table that summarizes the key differences between chimichurri and pesto: