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:
Have all your ingredients rough chopped and ready to go
Start by chopping the garlic, onion,acids and seasonings
Add the fresh herbs and mix well
Add the oil last – combine through and transfer to be stored
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
Use a few tablespoons at a time with other liquids (i.e. wine, liquor, stock,etc..) Add to meats, fish or vegetables