Roasted Garlic Chimichurri Recipe
I absolutely love this chimichurri recipe because it’s packed with fresh herbs that make every bite a flavor explosion, perfect for enlivening any grilled dish. Plus, the slow-roasted garlic adds a sweet, mellow depth that keeps me coming back for more, making it the ultimate crowd-pleaser at all my gatherings.
I adore the vivacious flavors of my chimichurri, a perky take on a traditional sauce. Its depths of roasted garlic, a cup each of verdant parsley and cilantro, and a zing of red wine vinegar pack it full of antioxidants.
I add some oregano and a touch of warmth with a hint of red pepper for good measure.
Ingredients
– Garlic: Antioxidant-rich, boosts immunity, adds deep aromatic flavor.
– Parsley: Loaded with vitamins A and C, brightens flavors, aids digestion.
– Cilantro: Provides refreshing zest, high in antioxidants, detoxifies.
– Red Wine Vinegar: Adds tangy depth, low-calorie, contains beneficial acetic acid.
– Oregano: Offers earthiness, rich in antioxidants, anti-inflammatory properties.
– Crushed Red Pepper Flakes: Adds heat, metabolism booster, rich in capsaicin.
– Extra Virgin Olive Oil: Heart-healthy fats, antioxidant-rich, smooth, silky texture.
Ingredient Quantities
- 1 head of garlic
- 1 cup fresh parsley leaves, packed
- 1 cup fresh cilantro leaves, packed
- 1/3 cup red wine vinegar
- 2 tablespoons fresh oregano leaves, or 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes, adjust to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 1-2 tablespoons lemon juice, optional for added acidity
Instructions
1. Your oven should be at a temperature of 400°F (200°C) before you commence baking.
2. Cut the head off the garlic so that the top is level with the tops of the garlic cloves. Drizzle a small amount of olive oil on the garlic, then wrap it in foil and bake it in an oven preheated to 350°F (175°C) for about 30 minutes. It may need a few extra minutes to reach the right level of doneness to ensure it is soft throughout. Let the garlic cool a little before handling it.
3. Extract the roasted garlic cloves from their skins into a food processor or blender.
4. Add the parsley, cilantro, oregano, and crushed red pepper flakes to the processor.
5. Add the salt and black pepper, and pour in the red wine vinegar.
6. Chop the mixture roughly by pulsing it a few times.
7. Drizzle in the extra virgin olive oil slowly, with the processor running on low, until the mixture is well combined.
8. Savor the chimichurri and incorporate lemon juice, if you like, to punch up the acidity.
9. Seasoning should be adjusted with any combination of salt, pepper, and red pepper flakes necessary to achieve the desired result.
10. Move the chimichurri to a bowl, and allow it to rest at least half an hour before serving, so the components have a chance to marry.
Equipment Needed
1. Oven
2. Cutting board
3. Knife
4. Aluminum foil
5. Food processor or blender
6. Measuring cups
7. Measuring spoons
8. Bowl for resting chimichurri
9. Spoon for stirring and serving
FAQ
- Can I use pre-minced garlic instead of roasting fresh garlic?You can use pre-minced garlic, but roasting fresh garlic gives a depth of flavor that makes it worth the little extra effort it takes to use fresh, whole ingredients.
- What if I don’t have red wine vinegar?Substituting with apple cider vinegar or white wine vinegar will slightly alter the flavor profile.
- Do I have to use both parsley and cilantro?Combining the two herbs provides a good balance of flavor. Still, if you want to adjust the amount you use, or if you prefer to stick with just one herb, feel free.
- Is the lemon juice necessary?Adding lemon juice is optional and can be done for added acidity and brightness to taste.
- How should I store Roasted Garlic Chimichurri?Keep it in an airtight container in the refrigerator, and it will be good for up to one week. If you make it in larger quantities, you will of course use it more quickly. Stir well before using.
- Can I adjust the spiciness?Yes, you can change the amount of crushed red pepper flakes to fit your heat preference.
- Is there a substitution for extra virgin olive oil?Any neutral oil can be used, but it may affect the flavor profile. Olive oil is the traditional and recommended oil for its flavor.
Substitutions and Variations
1 tablespoon of roasted garlic paste can be used as a substitute for 1 head of garlic.
1 cup fresh parsley leaves can be replaced with 1 cup fresh basil leaves for a different flavor profile.
1 cup fresh mint leaves is a fine substitute for fresh cilantro in this recipe.
2 tablespoons fresh oregano leaves can be exchanged for 2 teaspoons dried thyme.
1/3 cup red wine vinegar can be replaced with 1/3 cup apple cider vinegar for a milder taste.
3/4 cup avocado oil can be used instead of 3/4 cup extra virgin olive oil in order to achieve a different flavor and texture.
Pro Tips
1. Roasting Garlic Evenly: Ensure the garlic is roasted evenly by cutting the head straight across and drizzling olive oil evenly on the exposed cloves. This will ensure every clove is tender and caramelized, adding depth to your chimichurri.
2. Balancing Acidity: If using lemon juice, add it gradually and taste as you go. The acidity should complement the robust flavors, not overpower them. You can adjust by adding a bit more olive oil or vinegar to balance.
3. Herb Freshness: Use the freshest herbs possible for maximum flavor. Store them in the refrigerator with their stems in a small amount of water, like flowers in a vase, to keep them vibrant until you’re ready to make the chimichurri.
4. Customizing Heat: Adjust the amount of crushed red pepper flakes according to your preference. For a milder sauce, start with less and gradually add more, tasting as you go.
5. Resting Time: Allow the chimichurri to rest at room temperature for at least 30 minutes. This resting period allows the flavors to meld, enhancing the taste and richness of the final product.
Roasted Garlic Chimichurri Recipe
My favorite Roasted Garlic Chimichurri Recipe
Equipment Needed:
1. Oven
2. Cutting board
3. Knife
4. Aluminum foil
5. Food processor or blender
6. Measuring cups
7. Measuring spoons
8. Bowl for resting chimichurri
9. Spoon for stirring and serving
Ingredients:
- 1 head of garlic
- 1 cup fresh parsley leaves, packed
- 1 cup fresh cilantro leaves, packed
- 1/3 cup red wine vinegar
- 2 tablespoons fresh oregano leaves, or 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes, adjust to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 1-2 tablespoons lemon juice, optional for added acidity
Instructions:
1. Your oven should be at a temperature of 400°F (200°C) before you commence baking.
2. Cut the head off the garlic so that the top is level with the tops of the garlic cloves. Drizzle a small amount of olive oil on the garlic, then wrap it in foil and bake it in an oven preheated to 350°F (175°C) for about 30 minutes. It may need a few extra minutes to reach the right level of doneness to ensure it is soft throughout. Let the garlic cool a little before handling it.
3. Extract the roasted garlic cloves from their skins into a food processor or blender.
4. Add the parsley, cilantro, oregano, and crushed red pepper flakes to the processor.
5. Add the salt and black pepper, and pour in the red wine vinegar.
6. Chop the mixture roughly by pulsing it a few times.
7. Drizzle in the extra virgin olive oil slowly, with the processor running on low, until the mixture is well combined.
8. Savor the chimichurri and incorporate lemon juice, if you like, to punch up the acidity.
9. Seasoning should be adjusted with any combination of salt, pepper, and red pepper flakes necessary to achieve the desired result.
10. Move the chimichurri to a bowl, and allow it to rest at least half an hour before serving, so the components have a chance to marry.