Chimichurri by Gordon Ramsay consists of fresh parsley, garlic, red wine vinegar, oregano, and olive oil, all minced finely. You can whip it up in 5 minutes and use it in whatever dish you like.
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💗 Why You’ll Love This Chimichurri Recipe:
- Burst of Flavor: Chimichurri delivers a vibrant combination of herbs, garlic, and spices.
- Easy Preparation: Quick and straightforward to make with a food processor.
- Fresh Ingredients: It uses fresh herbs and quality olive oil for a rich taste.
- Adds Zing: The chimichurri’s tangy and spicy elements enhance any meal.
❓ What Is Gordon Ramsay’s Chimichurri Recipe?
Gordon Ramsay’s recipe for chimichurri calls for a food processor to be used to combine parsley, garlic, shallot, oregano, red chile, red wine vinegar, salt, pepper, and olive oil into a tasty sauce for marinating and spreading over meats and vegetables.
🌿 Gordon Ramsay Chimichurri
- ½ cup chopped parsley – flat-leaf parsley
- 4 cloves garlic – chopped
- 1 shallot – chopped
- 1 teaspoon dried oregano
- 1 small red chili – seeded and diced (or 2 tsp red pepper flakes)
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ⅔ cup good-quality extra-virgin olive oil
🧆 Gordon Ramsay Chimichurri
- In a food processor’s bowl, combine the parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper.
- Chop up till very small (be careful not to over-process and create a paste).
- Put the mixture in a small bowl and drizzle the olive oil over them. Gently mix to blend. Let the chimichurri stand for 15 minutes if possible.
- Use as a marinade or drizzle over cooked meats and veggies. Enjoy!
💭 Recipe Tips
- Remove as much of the parsley’s stem as possible so you’re only using the leaves.
- Garlic powder is not an acceptable replacement for fresh garlic.
- Chimichurri traditionally omits the shallot. It can be included at your discretion.
- Dried oregano is the standard and preferred option. You can substitute fresh oregano leaves for the dry variety if you want. If you don’t have any fresh oregano, you may always use 1 tablespoon of dried in its place.
🍜 What Pairs Nicely With Chimichurri?
Chimichurri combines well with a number of meals including steak, mashed potatoes, blooming onion, french fries, jasmine rice, green beans, butternut squash, zucchini noodles, and coleslaw.
🎚 How To Store Leftover Chimichurri?
- In The Fridge: Leftover chimichurri can be kept for 2 to 3 weeks if refrigerated in a glass jar.
- In The Freezer: You may freeze leftover chimichurri in a freezer bag for up to 3 months refrigerate to defrost then whisk well before serving.
🥵 How To Reheat Chimichurri?
- Stove: Pour chimichurri into pot and heat for 3 minutes over medium heat or until heated.
- Microwave: Transfer chimichurri into the microwave-safe container and heat at high power for 1 minute until warm.
FAQs
Why is my chimichurri brown?
Your chimichurri might turn brown because adding the vinegar too early can cause the herbs to oxidize and change color.
How do you get the bitterness out of chimichurri?
To remove bitterness from chimichurri, add more acidity, such as citrus juice or vinegar, to counteract the bitter flavors and balance the sauce.
What can I substitute for red wine vinegar in chimichurri?
You can add a tangy and citrusy variation to chimichurri by substituting lemon juice for red wine vinegar.
Why is my chimichurri watery?
Watery chimichurri can be caused by using ingredients that are too juicy or not draining them well enough before combining.
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Gordon Ramsay Chimichurri Nutrition Facts
Amount Per Serving:
- Calories 76
- Total Fat 8.2g
- Saturated Fat 1.1g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 130mg
- Potassium 29.6mg
- Total Carbohydrates 0.7g
- Dietary Fiber 0.4g
- Sugars 0.1g
- Protein 0.2g
Gordon Ramsay Chimichurri
Description
Chimichurri by Gordon Ramsay consists of fresh parsley, garlic, red wine vinegar, oregano, and olive oil, all minced finely. You can whip it up in 5 minutes and use it in whatever dish you like.
Ingredients
Instructions
- In a food processor’s bowl, combine the parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper.
- Chop up till very small (be careful not to over-process and create a paste).
- Put the mixture in a small bowl and drizzle the olive oil over them. Gently mix to blend. Let the chimichurri stand for 15 minutes if possible.
- Use as a marinade or drizzle over cooked meats and veggies. Enjoy!
Notes
- Remove as much of the parsley’s stem as possible so you’re only using the leaves.
- Garlic powder is not an acceptable replacement for fresh garlic.
- Chimichurri traditionally omits the shallot. It can be included at your discretion.
- Dried oregano is the standard and preferred option. You can substitute fresh oregano leaves for the dry variety if you want. If you don’t have any fresh oregano, you may always use 1 tablespoon of dried in its place.
Gordon Ramsay Chimichurri