Follow these steps for perfect results
fresh flat-leaf Italian parsley leaves
fresh
fresh cilantro leaves
fresh
garlic cloves
coarsely chopped
extra virgin olive oil
red wine vinegar
salt
coarsely ground black pepper
coarsely ground
peeled and cored pineapple
coarsely chopped
Combine parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and pepper in a food processor.
Process for 30 seconds or until finely chopped.
Add pineapple and pulse until finely chopped.
Expert advice for the best results
Adjust the amount of pepper to your preference.
For a spicier chimichurri, add a pinch of red pepper flakes.
The chimichurri can be made ahead of time and stored in the refrigerator for up to 3 days.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Spoon generously over grilled protein or vegetables.
Serve with grilled steak, chicken, or fish.
Use as a topping for tacos or salads.
Serve with crusty bread for dipping.
Crisp and refreshing, complements the flavors of the chimichurri.
The tangy lime balances the sweetness of the pineapple.
Discover the story behind this recipe
Chimichurri is a staple sauce in Argentinian and Uruguayan cuisine.
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