We Wrote a Cookbook! Learn More. Share this recipe on Pinterest. Share this recipe on Facebook. Write a Review. Print this Recipe. Jump to Recipe. What Is Chimichurri? Our chimichurri recipe is as easy as: Pulse! Toss the shallot, parsley, oregano, garlic cloves, salt and black pepper into a food processor, and pulse—keyword PULSE!
Now, place your bag on the side and begin gently pressing the sauce flat. Proceed to seal it all the way and ensure that no air is present inside. Use a marker for writing the contents and date on the bag. Here, you can even use masking tape.
Proceed in storing it inside the freezer. If you have multiple bags, you can stack them on top of each other for convenient storage. The frozen chimichurri sauce can last anywhere from months inside your freezer. But it can even last longer than that, depending on the way you store and handle it. How To Thaw Frozen Chimichurri? The process of thawing your frozen Chimichurri is super simple.
You can keep them on the kitchen countertop and let the room temperature do its trick. Ensure that you keep them overnight and allow them to thaw out naturally. In this way, you can use them the following day for your dishes. It is also possible to microwave your frozen chimichurri sauce on low heat. Caution : You must avoid adding frozen chimichurri sauce into your dish without defrosting it. It will cause your meals to become watery, which is the last thing anyone would want.
Conclusion Chimichurri is an excellent table sauce that elevates all the flavors in your meals. Tweet Jump to Recipe Jump to Video. Argentinian Chimichurri Sauce Recipe. Packed full of fresh herbs, extra virgin olive oil, a touch of spicy chili, vinegar and fresh lemon juice, this easy 5 minute Chimichurri sauce is amazingly fresh and flavorful and absolutely perfect served on meat, chicken, fish and veggies!
Course: sauce. Cuisine: South American. Prep Time: 5 minutes. Marinade: 10 minutes. Total Time: 15 minutes. Servings: 4 servings. Calories: kcal. Author: Danielle Wolter. Cook Mode Prevent your screen from going dark. Instructions Combine the garlic, shallots, lemon and vinegar in a bowl and let sit for 10 minutes. You can either write directly on the bag with a marker or use a piece of masking tape to write down the date and contents.
Place the bag in the freezer and make sure to use your chimichurri within months. Nothing quite beats the flavor of fresh made condiments, so learning how to preserve them and how long they last can help you enjoy them without wasting any of your beautiful kitchen creation. If you make a batch of chimichurri you can safely store it in the fridge for about 4 or 5 days. Since it is made with fresh herbs , it may lose some brightness after a couple of days as the herbs begin to wilt.
While it will be at its best if you use your chimichurri within 3 months , it will still be delicious up to 6 months after freezing. If you are storing your chimichurri in the fridge, you will notice that after a few days it starts to darken as the herbs break down. The oil may also start to go a little bit bad and turn rancid. If these things happen, your sauce will start to taste bitter.
This can cause contamination, which can lead to mold and bacteria growth. Defrosting chimichurri should be a gentle process. I recommend taking your chimichurri out of the freezer and letting it thaw in the fridge overnight for best results. Place the container of chimichurri in the bowl and allow it to cool on the counter for a few hours.
Chimichurri is made with red wine vinegar , which gives it a deliciously sour flavor. Combined with the fresh herbs and garlic it has a slightly spicy, sour, herbaceous taste. It is similar to pesto , but without the creamy cheese element or crunchy pine nuts. If you find the taste to be a little too strong, you can add some extra olive oil or even balance out the bitterness or sourness with a touch of sweetener.
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