{"id":5974,"date":"2024-09-09T20:03:12","date_gmt":"2024-09-09T20:03:12","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5974"},"modified":"2024-09-10T15:08:33","modified_gmt":"2024-09-10T15:08:33","slug":"chimichurri","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chimichurri\/","title":{"rendered":"Jeanette Fortier’s Chimichurri"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Jeanette Fortier’s Chimichurri<\/span><\/h2>\n
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Chimichurri is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n\n\n
Author: <\/span>Jeanette Fortier<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> cup<\/span> firmly packed flat leaf parsley<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> (or 5 or 6, if small)<\/span><\/li>
  • 3<\/span> Tbsp<\/span> fresh oregano<\/span> (or 3 tsp dry oregano)<\/span><\/li>
  • \u2153<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • 2<\/span> Tbsp<\/span> red or white wine vinegar<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> sea salt<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> freshly ground black pepper<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> red pepper flakes<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Finely chop (or pulse in a food processor) the parsley, oregano, and garlic. Set aside in a bowl.<\/span><\/div><\/li>
    • Combine olive oil, wine vinegar, salt, pepper, and red pepper flakes, and then stir into the chopped parsley mixture. Stir well to combine.<\/span><\/div><\/li>
    • Store in glass bowl or Mason jars<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Makes about \u00bd cup.<\/span><\/span>
      <\/div>\nGreat served over steak, pork, or chicken, or thinned out with a little olive oil for dipping bread, garlic bread, or breadsticks.<\/span>
      <\/div>\nNOTE: “I highly recommend using the food processor vs. hand chopping. Prep time using hand chopping would be much longer.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5970,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3354,1764,1714,2916,1715,1983,818,1052,1713,1712],"tags":[],"class_list":["post-5974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-argentinian","category-condiment","category-dairy-free","category-dip-dish","category-gluten-free","category-no-cook","category-seasoning","category-south-american","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/09\/ChimiChurri.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5974"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5974\/revisions"}],"predecessor-version":[{"id":5998,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5974\/revisions\/5998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5970"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}