Chimichurri Marinade

Name: Chimichurri Marinade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 1 Fresno chile or red jalapeño, finely chopped; 473 milliliters minced fresh cilantro; 237 milliliters minced fresh flat-leaf parsley; 3 3–4 garlic cloves, thinly sliced or minced; 1 teaspoon kosher salt plus more; 177 milliliters extra-virgin olive oil; 79 milliliters finely chopped fresh oregano; 118 milliliters red wine vinegar; 1 shallot, finely chopped

The recipe Chimichurri Marinade is ready in about 45 minutes and is definitely a tremendous gluten free, primal, and whole 30 option for lovers of South American food. For 94 cents per serving, you get a marinade that serves 8. One serving contains 197 calories, 1g of protein, and 20g of fat. Head to the store and pick up fresno chile, cilantro, kosher salt, and a few other things to make it today.

Instructions

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.

Ingredients you will need

Cilantro

Oregano

Parsley

Shallot

Vinegar

Garlic

Chili Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Ingredients you will need

Sauce