This is my favorite recipe for homemade Chimichurri sauce! It’s a green sauce made with flat leaf parsley, minced garlic, olive oil, vinegar – and my twist, a hint of cilantro!
Homemade chimichurri sauce it so good to me. Mostly because you can customize it with whatever the you fancy. It’s great to put on freshly grilled steaks, chicken, and pretty much anything else you please. You can even use it as dressing in a pasta salad. The tasty possibilities are endless.
Maybe i’m just a lover of almost all things dipped in sauce. Maybe that’s how we all are? YOLO.
If you’re wondering what in the heck i’m actually talking about, chimichurri is an Argentianian sauce or marinade that can go on just about anything! It’s got a fresh, herby, acidic flavor that makes anything you put it on just POP with bright flavor freshy freshness. So those last few steaks you’ll grill for the year… PUT IT ON IT.
The traditional ingredients include:
- red wine vinegar
- olive oil
To make it my own, i’ve added:
- a squeeze of lemon juice
- Red pepper flakes
Robust, bright, and flavorful. For me, it just wouldn’t be the same without these last few ingredients.
And just incase you’re still not convinced you need this 5-minute chimichurri in your life, here’s
10 9 things you can do with it:
- BREAKFAST =’s fried eggs + chimichurri
- grilled meats – totally a given!
- roasted chicken pieces
- topping on a burger
- dipping sauce for chicken tenders
- as a spread in this wrap
- tossed with a pasta salad
- replace the mayo in potato salad to spruce it up
- toss into roasted veggies (specifically, cauliflower – it’s AMAZING)
- 1 cup packed flat-leaf parsley + cilantro (see note)
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic
- 3 scallions
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons lime juice (or lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Place all the ingredients into a food processor or blender and blend until the garlic and herbs breakdown into a sauce consistency.
- STORAGE: Leftover sauce can be stored in an air-tight jar and can be kept in the refrigerator for up to 1 week.