Tony Stallone's Chimichurri Recipes

June 13, 2010 Classico Chimichurri Sauce

1C Italian Parsley washed and tightly packed
1/4C Oregano fresh
4 cloves garlic
1/4C vinegar
1 lime juiced
1/C olive oil Extra Virgin
1/2C onion
1T red pepper flakes
Salt and Pepper to taste

Put everything except the olive oil in a blender and using the "chop" setting, click on and off until you have a thick mixture. Do not over process! Place in a bowl and Slowly whisk in the olive oil.

Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and parsley.

Let the stand as the flavors will intensify, serve or refrigerate for later use up to one week.

Tip: You can substitute Cilantro for Parsley for a bolder flavor, in fact I like the cilantro better.

Lemon Chimichurri

1/2C olive oil extra virgin
1/2C lemon juice
1C parsley, chopped
2T thyme, fresh chopped
1 shallot, finely chopped
Salt and pepper to taste

Place all ingredients in a bowl except oil, stir, then slowly whisk in the oil until blended. Let stand to intensify the flavors the stir before serving. Great over chicken or fish.

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