Chimichurri Marinade

Chimichurri is one of my favorite marinades for meat, fish and even vegetables.  I've used it on filet mignon roast, lamb chops, pork tenderloin, shrimp and even for grilled portobello mushrooms.  I have a favorite local brand that I have been using for many years, but recently decided that I would try and replicate the flavors.  This is my version of a chimichurri marinade, you can adjust the flavors to your liking.  

When ready to use  take a few tablespoons of the chimichurri and mix it with white wine, more vinegar or even a liquor of choice. I do prefer to marinade overnight.   This recipe yields about 16 oz.  I  place them into small mason jars and store  the fridge.  You could also store it a plastic container or plastic zip bag. I haven't placed this chimichurri in the freezer but would imagine if stored properly, it should work out fine.

Here's the quick recipe:

Chimichurri Marinade

Cilantro, parsley and oregano marinade for meats, fish and vegetables

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• 1 cup olive oil
• ½ cup red onion roughly chopped
• 6-9 cloves of garlic
• ¾ cups fresh cilantro
• ½ cup fresh parsley
• ½ cup fresh oregano
• ½ cup red wine vinegar
• 1 freshly squeezed juice from lemon
• 1 freshly squeezed juice from lime
• ¼ teaspoon salt
• pinch of garlic salt
• ¼ teaspoon pepper

Instructions

 

• Rough chop onion,garlic and herbs. In a food processor or blender combine garlic, onion,seasonings (salt,pepper,garlic salt) and acids. then pulse to combine. Add the herbs and pulse again. When combined well add the oil and mix well
• Makes 16 oz. Store in mason jar or other container and keep refrigerated

Notes

Use a few tablespoons at a time with other liquids (i.e. wine, liquor, stock,etc..)
Add to meats, fish or vegetables

Tried this recipe?Let us know how it was!