Description
Unlock the secret to always having fresh-tasting chimichurri on hand! This recipe shows you how to perfectly prepare and freeze chimichurri, preserving its vibrant flavor and color for months.
Ingredients
- 2 bunches fresh flat-leaf parsley, stems removed (about 2 cups packed)
- 2–3 sprigs fresh oregano, leaves only (about 2 tablespoons)
- 4–6 cloves garlic, peeled
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil, plus more for revitalizing
Instructions
- 1. Prepare Ingredients:Roughly chop parsley, pick oregano leaves, and peel garlic.
- 2. Blend Sauce: In a food processor or blender, combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and pepper. Pulse until finely chopped but still textured.
- 3. Emulsify: With the motor running, slowly drizzle in the 1/2 cup olive oil until well combined and emulsified. Taste and adjust seasonings.
- 4. Portion into Trays: Spoon the chimichurri into ice cube trays, filling each compartment 2/3 to 3/4 full.
- 5. Flash Freeze: Place the filled ice cube trays in the freezer for 2-4 hours, until completely solid.
- 6. Transfer to Storage: Once frozen, pop the chimichurri cubes out of the trays and transfer them to a heavy-duty freezer-safe bag or airtight container. Remove as much air as possible and seal tightly. Label with the date.
- 7. Thaw & Serve: To use, thaw desired cubes in the refrigerator overnight. Stir well and add a drizzle of fresh olive oil and a pinch of salt/pepper if needed to revitalize before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins