Chimichurri Giangi's Style


1 shallot
¾ cup of parsley leaves
¼ cup of cilantro leaves
¼ cup fresh mint leaves
1 teaspoon fresh oregano leaves
2 garlic cloves, shell and hard end removed
1 ½ teaspoon salt
1 teaspoon black pepper
¾ cup olive oil
½ cup red wine vinegar
½ jalapeno, seeds removed


Add all the fresh herbs, jalapeno, salt, and pepper to a food processor and pulse until all the herbs are chopped. Add olive oil and vinegar and give it a couple more pulses.
Serve over fish, steak or chicken. Store in refrigerator for up to 3 weeks.


I took the inspiration from the chimichurri sauce and added my spin to it. Although chimichurri contains only two herbs, I added a couple more that I had on hand. I was very light on the jalapeno as per personal choice. Do as you can handle the heat. I am very lightweight in that department, unfortunately.  Using a red hot pepper will give it a pleasing spark to your chimichurri.




Tuesday, April 27, 2021 - 2:46pm


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