Basil Chimichurri Recipes

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FISH SKEWERS WITH BASIL CHIMICHURRI

Provided by Melissa d'Arabian : Food Network

Time 1h20m

Yield 4 servings (2 skewers each)

Number Of Ingredients 18



Fish Skewers with Basil Chimichurri image

Steps:

  • For the marinade: In a medium glass bowl, mix together the
  • onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
  • Add the fish and squash and marinate at room temperature,
  • about 15 minutes.
  • For the chimichurri: Combine the basil, parsley, onions,
  • garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper
  • to taste in a food processor bowl, and pulse until the ingredients are just
  • combined and chunky.
  • Preheat the grill on high. Oil the grates well.
  • For the fish skewers: Thread the marinated fish and squash
  • onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on
  • the end of each skewer. Place on the grill and cook until lightly charred on
  • the outside and the fish is just cooked through, 3 to 4 minutes per side.
  • While the fish is still warm, drizzle with a little basil
  • chimichurri and serve more on the side for dipping.

1/4 cup chopped white onion
1 clove garlic, minced
1/4 cup vegetable oil
2 tablespoons white wine vinegar
Juice of 1/2 a lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
10 ounces firm white fish, such as cod, haddock or halibut,cut into 16 pieces (about 1 inch each)
3 small zucchini and/or yellow squash (about 1 1/4 pounds),cut into 1-inch pieces
1 1/4 cups fresh basil leaves, coarsely chopped
3/4 cup fresh parsley leaves, coarsely chopped
1 tablespoon finely chopped sweet onion
1 clove garlic, minced
1/3 cup olive oil
1 tablespoon white wine vinegar
Juice of 1/2 a lemon (about 2 tablespoons)
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
8 cherry tomatoes

BASIL CHIMICHURRI

In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

Yield makes about 1 1/2 cups

Number Of Ingredients 9



Basil Chimichurri image

Steps:

  • Stir together all ingredients in a bowl; cover and refrigerate at least 1 hour, and up to 3 days. Serve cold or at room temperature.

1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
2 garlic cloves, minced
2 dried red chiles
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

BASIL CHIMICHURRI

Make and share this Basil Chimichurri recipe from Food.com.

Provided by susie cooks

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Basil Chimichurri image

Steps:

  • Stir all ingredients in a bowl.
  • Chimichurri can be refrigerated in an airtight container up to 3 days.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 253.2, Fat 27.2, SaturatedFat 3.8, Sodium 150.5, Carbohydrate 3, Fiber 0.8, Sugar 1.3, Protein 0.8

1/4 cup basil leaves, finely chopped
1/4 cup flat leaf parsley, finely chopped
1 teaspoon oregano, finely chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 dried red chilies
1/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper

BASIL CHIMICHURRI

In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 9



Basil Chimichurri image

Steps:

  • Stir together all ingredients in a bowl. Serve cold or at room temperature.

1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 dried red chiles
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

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