15 Minute Quick And Delicious Cilantro Chimichurri Recipe By Bobby Flay

Are you looking to make a delicious and colorful Cilantro Chimichurri Recipe by Bobby Flay? There are many ways to mimic his recipe, and it only takes about fifteen minutes of your time! Perfect for beginner cooks and chefs, this delicious sauce is amazing on top of chimichurris and other flavorful dishes like yellow rice.

I love making this recipe because it is convenient and only uses a few ingredients. The main ingredient that gives the sauce most of the flavor and color is the green leafed cilantro herb. Keep on reading to learn more about how you can make this Cilantro Chimichurri Recipe by Bobby Flay and store it to last months!

The General History Of A Chimichurri

There is no direct record of when the first chimichurri sauce was made. It is a delicious sauce that has become a staple in Mexican and Tex-Mex dishes, including tacos and chimichurri flour burritos. The sauce is only made with about 5-10 ingredients. You can keep it as simple as you would like, or add additional seasonings and peppers.

From what we know, it was made with the purpose of spreading flavor on grilled meat and is very popular in Latin American countries. Although Argentinians have a lot of influence on this style of sauce because they are well-known for their heavy meat dishes, there is also a lot of Mexican influence as it was used by Spanish soldiers.

Who Is Bobby Flay?

Bobby Flay is a big part of this cilantro chimichurri recipe by Bobby Flay. Keep in mind, though, that this person is not the first creator of this sauce or side dish. However, he has made it famous for his shows. Bobby Flay is a world-class chef that has turned into a large TV personality known globally for his flavorful dishes.

He is an American chef and was one of the first contestants on the TV network show, Iron Chef America, where he wowed judges and grew his business. Not only has Bobby Flay made delicious foods, but he has had the opportunity to travel and learn about different cultures, inspiring his best-selling cookbooks.

What You Will Need To Make This Cilantro Chimichurri Recipe By Bobby Flay

Ingredients

• 1 cup of finely chopped parsley leaves
• 2 cups of finely chopped cilantro leaves
• 1 teaspoon of olive oil
• 2 tablespoons of crushed oregano

Truthfully, the fresher your oregano, the more flavorful the sauce will be. If you can find freshly ground oregano or grind it yourself from the leaves, substitute it out!

• 1 teaspoon of paprika
• 1 teaspoon of sea salt
• 1/4 cup of red sweet wine
• 1 teaspoon of ground pepper flakes

Equipment

• cutting board
• cutting knife
• small container with tight lid
• mixing spoon
• clean working space

Step By Step Instructions For This Cilantro Chimichurri Recipe By Bobby Flay

Step 1: Prepare the Ingredients

During this cilantro chimichurri recipe by Bobby Flay, you will need to carefully dice and cut the vegetable ingredients. The parsley and cilantro leaves should be finely cut as thinly as you can. Measure the seasonings and the liquids for the recipe and set to the side.

While you can always add the entire bunch of parsley and cilantro into the blender, this does make it harder for the blender to work quickly to smooth the mixture. When the fresh herb leaves are diced and dried, the flavor is more extreme and the color looks lovely.

Step 2: Combine the Ingredients into a Blender or Processer

During step 2 of this recipe, you will combine the freshly cut vegetables with the rest of the ingredients in a glass container for the blender or food processor. Blend for about 10-20 seconds on medium or high. Since the leaves are diced and not as thick, there should be no trouble with the blender.

Step 3: Let the Sauce Settle Before Storing and Using

By the time you reach step 3, the recipe is complete and should leave you with at least one container filled with the cilantro chimichurri sauce. Let the sauce settle after pouring it into the air tight container with the fitted lid. Store the sauce in the container for up to one week in the refrigerator.

The sauce lasts longer in the freezer, but it is prone to freezing and drying out. Instead, only make this cilantro chimichurri recipe by Bobby Flay as needed.

Tips And Tricks For Making This Cilantro Chimichurri Recipe By Bobby Flay

With how easy and quick it is to make this delicious Cilantro Chimichurri Recipe by Bobby Flay, there are not a lot of tips or tricks I can offer. Instead, if you want a more intense flavor with spices and heat, I do recommend cutting hot peppers as finely as possible and blending or processing it with the cilantro and parsley.

If you want to keep the vivid green color of the chimichurri sauce, there are bright green and hot peppers that can mimic the original sauce while also adding heat. I like using jalapenos, for example, or large poblano peppers as sliced thinly as possible.

Although there is a red cooking wine in this recipe, you don’t have to use it. Instead, add the same amount of red vinegar to your dish and it should taste similarly!

Servings And Preparation Time

Cook Time	Preparation Time	Serving Size
0 minutes	15-20 minutes	1 large jar (16-20 oz)

With how tasty chimichurri sauce is, it is no wonder that you are curious about the delicious and heavy cilantro side dish. Remember, it is best to store the sauce in the referigerator, only if you will use it right away. Leaving the cilantro sauce outside can cause it to go bad quicker.

What do you think about our Cilantro Chimichurri Recipe by Bobby Flay? If you have any comments or questions, don’t hesitate to leave them down below. We love hearing from readers about our delicious recipes. Do you know any Bobby Flay fans interested in a Cilantro Chimichurri Recipe by Bobby Flay? Send them this short and quick recipe!

FAQs