Steam curls up from the valve and your stomach starts talking back. You catch that little hiss from the sealing ring and it kinda makes your heart race a bit. It’s like a promise that good things are just around the corner.
The pressure build happens fast. You watch the valve hiss a little louder as the tender pull of aromas leaks out. It’s not just cooking, it’s like you’re waking up your kitchen with that fresh herb buzz.
Right then you remember why cooking with your pressure cooker is kinda the best. It’s quick, it’s full of flavor, and it’s super easy. This chimichurri sauce is a great little burst of green sunshine that'll be ready before you can say “dinner time!”
The Real Reasons You Will Love This Method
- You get fresh herb flavor without babysitting the pot.
- The pressure cooker helps release all those bright notes from parsley and cilantro quickly.
- The quick release means your sauce stays bright, not overcooked.
- Using the pressure cooker makes garlic mellow without losing that kick.
- This method is foolproof you can’t mess it up and it works real good every time.
Your Simple Ingredient Checklist
Let’s keep it simple here. You’ll need 1 cup of fresh parsley leaves all packed nice and tight. The fresh green flavor is what’s gonna make this sauce pop.
Then grab half a cup of fresh cilantro leaves, packed as well. They add that kinda zing that pairs perfectly with parsley.
Four cloves of garlic are a must gotta get that punch. The red wine vinegar adds a little tang, just 2 tablespoons to be exact.
Don’t forget to sprinkle in half a teaspoon of red pepper flakes for a tiny kick that wakes up your taste buds. Half a teaspoon salt and a quarter teaspoon black pepper round out the savory side of things.
And finally, half a cup of olive oil to bring everything together smooth and silky.
The Full Pressure Cooker Journey
Step one you gotta toss parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper into your food processor.
Step two is pulsing until everything is finely chopped. You want those herbs real tiny but not mushy.
Step three with the processor running, slowly drizzle in your olive oil. It’s gonna bind everything into that luscious sauce you love.
Step four transfer the chimichurri into a bowl. This is where the pressure cooker part gets sneaky, because you’ll use it for warming, not cooking.
Step five set up your pressure cooker with a cup of water inside. Place a heat-safe bowl on the trivet and put your chimichurri in that bowl.
Step six seal the lid and wait for the pressure build. Once you hear the valve hiss that’s your cue to start a short timer.
Step seven quick release the pressure carefully after about 3 minutes. The herbs and garlic get warm but don’t cook down too much.
Step eight let it sit for at least 10 minutes so those flavors mingle. You’ll start to notice how the sauce gets this amazing flavor that’s fresh but mellow.
Easy Tweaks That Make Life Simple
If you’re short on time, you can skip the warming step in the pressure cooker and just blend fresh. It’s doable but warming adds that extra smooth vibe.
Wanna save even more steps? Use pre-minced garlic but honestly fresh cloves are best for flavor.
And hey if red pepper flakes aren’t your thing, swap with a pinch of smoked paprika for a different kinda fire. It’s all good and tastes great.
Your First Taste After the Wait
You take a spoonful and the bright green hit of parsley and cilantro just hits your tongue. It’s fresh but kinda deep with all those herbs mingling.
The garlic warmth comes through soft but you still feel that little tang from the red wine vinegar making your mouth water. A nice little fire from red pepper flakes dances on the back of your throat.
That olive oil smoothes everything out real nice so it ain’t sharp or harsh. You remember why this sauce works on just about anything from meat to veggies.
Keeping Leftovers Fresh and Ready
Your chimichurri will keep best in the fridge airtight. Use a jar or container with a good seal so it don’t dry out or get funky.
Freezing works too but you gotta put it in a freezer-safe container. When you thaw, give it a good stir because olive oil might separate.
If you want quick use, store some in ice cube trays then pop the chunks into a bag. Perfect single servings ready to boost your meals anytime.
The FAQ Section You Actually Need
Can I use dried herbs instead of fresh? Nah you want fresh for this one the flavor just ain’t the same with dried.
Do I have to use a pressure cooker for this sauce? Nope but it really helps warm up the sauce gently without losing brightness.
How long can I keep chimichurri in the fridge? About a week airtight is best to keep it tasting fresh.
Can I add other herbs like basil or oregano? Sure you can tweak it but parsley and cilantro are the classics here.
Is chimichurri spicy? It’s got a little heat from the red pepper flakes but you can adjust for your taste.
What dishes go best with this sauce? Oh man it’s killer on grilled meats veggies even as a dip for bread.
Easy Chimichurri Sauce
Equipment
- 1 Pressure cooker with trivet
- 1 Food processor
Ingredients
Chimichurri Ingredients
- 1 cup fresh parsley leaves packed
- 0.5 cup fresh cilantro leaves packed
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup olive oil
Instructions
Preparation Steps
- Add parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper to a food processor.
- Pulse until herbs are finely chopped but not mushy.
- With processor running, slowly drizzle in olive oil until sauce is smooth.
- Place finished sauce in pressure-safe bowl over a trivet with 1 cup water in a pressure cooker. Seal and warm for 3 minutes, then quick release. Let sit 10 minutes before serving.
Leave a Reply