Not Your Usual Chimichurri, but Better Recipe
Introduction
This chimichurri sauce offers a bright and tangy twist on the classic version by incorporating pepperoncini peppers. It’s a fresh, flavorful accompaniment that enhances any steak or grilled meat with a delightful balance of herbs and mild heat.
Ingredients
- 1 cup fresh Italian parsley, chopped
- 1 12 oz jar pepperoncini peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
Instructions
- Step 1: Chop the fresh Italian parsley in a food processor and transfer it to a bowl.
- Step 2: Chop the pepperoncini peppers in the food processor, then add them to the bowl with the parsley.
- Step 3: Add the extra-virgin olive oil, minced garlic, and dried oregano to the parsley and pepperoncini mixture. Stir everything together until well combined.
- Step 4: Serve the chimichurri over your favorite steak or grilled meat for an extra burst of flavor.
Tips & Variations
- For a smoother sauce, pulse the ingredients in the food processor until finely blended instead of chopping coarsely.
- Substitute fresh oregano if available for a more vibrant herbal flavor.
- Add a splash of red wine vinegar for extra tanginess if desired.
- Try this sauce with chicken or roasted vegetables for a different twist.
Storage
Store any leftover chimichurri in an airtight container in the refrigerator for up to one week. Give it a good stir before serving and let it come to room temperature for the best flavor. This sauce is best used fresh but can be chilled and reheated briefly if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chimichurri ahead of time?
Yes, this chimichurri can be prepared a day in advance to allow the flavors to meld. Just keep it refrigerated and bring to room temperature before serving.
Are pepperoncini peppers spicy?
Pepperoncini peppers are mildly tangy with a gentle heat, much milder than jalapeños, making them perfect for adding flavor without overwhelming spiciness.
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Not Your Usual Chimichurri, but Better Recipe
- Total Time: 10 minutes
- Yield: About 1 1/2 cups chimichurri sauce 1x
- Diet: Gluten Free
Description
A vibrant and flavorful chimichurri sauce featuring fresh Italian parsley and tangy pepperoncini peppers. This twist on the classic chimichurri offers a zesty, slightly spicy condiment perfect for steaks, grilled meats, or roasted vegetables.
Ingredients
Chimichurri Sauce Ingredients
- 1 cup fresh Italian parsley, chopped
- 1 12 oz jar pepperoncini peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
Instructions
- Chop Parsley: Place fresh Italian parsley in a food processor and pulse until finely chopped. Transfer the chopped parsley into a mixing bowl.
- Chop Pepperoncini Peppers: Add the pepperoncini peppers from the jar into the food processor and pulse until chopped into small pieces. Add these chopped peppers to the parsley in the bowl.
- Combine Ingredients: Add the extra-virgin olive oil, minced garlic, and dried oregano to the parsley and chopped pepperoncini mixture. Stir or mix well until all ingredients are evenly combined.
- Serve: Use the chimichurri as a sauce or topping on your favorite steak, grilled meat, or other dishes to add a burst of fresh and tangy flavor.
Notes
- For an extra kick, add a pinch of crushed red pepper flakes.
- Let the chimichurri sit for 10-15 minutes before serving to let flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Great as a marinade as well as a finishing sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
Keywords: chimichurri, pepperoncini, parsley sauce, steak sauce, Argentinian sauce, herb sauce, easy chimichurri
