Chimichurri
Pair this spicy marinade or dipping sauce with grilled fish, chicken, red meat, sausage or veggies.
Ingredients
- 120 ml (½ cup) red wine vinegar
- (1 ) lemon, peeled
- 100 g (1 ) medium red onion, peeled
- 60 g (2 bunches) fresh parsley leaves
- 60 g (1 1/2 cups) fresh cilantro leaves
- 10 g (1 1/2 cups) fresh oregano
- (12 ) garlic cloves, peeled
- 10 g (1 ) jalapeño, seeded
- (½ teaspoon) sea salt, optional
- (¼ teaspoon) ground black pepper, optional
- 360 ml (1 1/2 cups) extra virgin olive oil, or water
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- For a textured chimichuri select Variable 6. Pulse 10-15 times using the tamper to push ingredients toward the blades.
- For a smooth texture. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades. Blend for 30 seconds or until desired consistency is reached.
Ingredients
- 60 ml (¼ cup) red wine vinegar
- (½ ) lemon, peeled
- 50 g (½ ) red onion, peeled
- 30 g (1 bunch) fresh parsley leaves
- 30 g (¾ cup) fresh cilantro leaves
- 5 g (¼ cup) fresh oregano
- (6 ) garlic cloves, peeled
- 10 g (½ ) jalapeño, seeded
- (¼ teaspoon) sea salt, optional
- (⅛ teaspoon) ground black pepper
- 180 ml (¾ cup) extra virgin olive oil [or water]
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- For a textured chimichuri select Variable 6. Pulse 10-15 times using the tamper to push ingredients toward the blades.
- For a smooth texture. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds or until desired consistency is reached.
Ingredients
- 60 ml (¼ cup) red wine vinegar
- (½ ) lemon, peeled
- 50 g (1/2 ) medium red onion, peeled
- 30 g (1 bunch) fresh parsley leaves
- 30 g (1 bunch) fresh parsley leaves
- 30 g (¾ cup) fresh cilantro leaves
- 5 g (¼ cup) fresh oregano
- (6 ) garlic cloves, peeled
- 10 g (½ ) jalapeño, seeded
- (¼ teaspoon) sea salt, optional
- (⅛ teaspoon) ground black pepper
- 180 ml (¾ cup) extra virgin olive oil, or water
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- For a textured chimichuri select Variable 6. Pulse 10-15 times using the tamper to push ingredients toward the blades.
- For a smooth texture. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds or until desired consistency is reached.
Ingredients
- 60 ml (¼ cup) red wine vinegar
- (½ ) lemon, peeled
- 50 g (1/2 ) medium red onion, peeled
- 30 g (1 bunch) fresh parsley leaves
- 5 g (¼ cup) oregano
- (6 ) garlic cloves, peeled
- 10 g (½ ) jalapeño, seeded
- (¼ teaspoon) sea salt, optional
- (⅛ teaspoon) ground black pepper
- 180 ml (¾ cup) extra virgin olive oil, or water
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- For a textured chimichuri select Variable 6. Pulse 10-15 times using the tamper to push ingredients toward the blades.
- For a smooth texture. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds or until desired consistency is reached.
Ingredients
- (1 Tablespoon) red wine vinegar
- (¼ ) lemon [or 1 Tablespoon lemon juice], peeled
- 25 g (⅛ medium) red onion, peeled
- 5 g (½ cup) fresh parsley leaves
- 15 g (⅓ cup) fresh cilantro leaves
- (1 Tablespoon) fresh oregano
- (3 ) garlic cloves, peeled
- (¼ ) jalapeño, seeded
- (⅛ teaspoon) sea salt, optional
- (⅛ teaspoon) ground black pepper
- 120 ml (½ cup) extra virgin olive oil
Directions
- Place all ingredients into the Vitamix container, and secure the blade base.
- Select Variable 6. Pulse the ingredients 15-20 times until desired consistency is reached. For a smooth consistency blend on its highest speed for 30 seconds.
Ingredients
- (1 Tablespoon) red wine vinegar
- (¼ ) lemon, peeled
- 15 g (⅛ ) red onion, peeled
- 2 g (¼ cup) fresh parsley leaves
- (2 Tablespoons) fresh cilantro leaves
- (1 Tablespoon) fresh oregano
- (1 ) garlic clove, peeled
- (¼ ) jalapeño, seeded
- (⅛ teaspoon) sea salt, optional
- (⅛ teaspoon) ground black pepper
- 60 ml (¼ cup) extra virgin olive oil [or water]
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the blade base.
- Select Variable . Pulse 15 to 20 times.
