The Last Chimichurri Recipe You Will Ever Search For! Recipe #380516
I am an avid fan of chimichurri. Too many times though I have seen recipes call for ingredients where I feel like I am making salad dressing. This recipe will make a very delicious and uniquely-flavored chimichurri.
Goes perfectly on: rice, any kind of meat, beans, or heck just eat it right out of the container!
30 min | 30 min prep
1 10oz container
- 1 bunch flat leaf parsley (You could substitute curly-leaf but flat for me tastes best. By bunch I mean around the size of a sm)
- 1 large lemon (The lemon has to be large. If it is small or medium, the purchase two. Make sure lemon is fresh.)
- 8 garlic cloves (Sounds crazy but the parsley balances it perfectly.)
- 3/4 cup olive oil (Extra virgin if possible.)
- 1 tablespoon paprika
- 1/2 teaspoon black pepper (At all possible make an effort to use freshly ground pepper. Pre-ground just does not taste the same)
- 1/2 tablespoon salt
- Thoroughly wash, crudely chop (thirds), and place parsley in food processor.
- Peel, crudely chop, and place garlic in food processor.
- Peel, separate, and place entire lemon in food processor (Don't squeeze the lemon, just place the whole thing - excluding the rind - in the food processor).
- Add the olive oil.
- Add all spices (salt, pepper, and paprika).
- Turn on food processor and run until mixture is a creamy, light green color. Making sure that entire mixture is fully minced and uniform. Time to run should be no less than two minutes.
- Test for desired taste and consistency.
- Tasting and Consistency Notes - Taste should be very bold. The parsley and garlic should clearly stand out; however, the lemon should immediately kick in; the salt enhances the lemon flavor. A moment later you will taste the bite of the freshly ground pepper. The oil contributes to smoothness. In fact, this recipe, if done properly, should resemble that of a pesto. Furthermore, we even use this as a topping for our pastas! Enjoy.
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5 stars