Chimichurri is an amazing flavor sensation that hits the sour, salty, and bitter notes in a way that can make the most simple of dishes sing. Originally from Argentina, chimichurri comes in both red and green varieties. The kind I love the most (and use most often) is green chimichurri.
This bright, flavorful sauce is exceptionally amazing on steak and other red meat, as well as chicken. It can be a little overpowering for lighter fish, but it tastes so good that you might not mind it 😉
You can find chimichurri sauce in most grocery stores, but store bought sauces can be full of preservatives and high in sodium. Instead, I suggest making it yourself. It honestly couldn’t be easier to make and you probably already have most of the ingredients in your kitchen already! So gather them up, grab your food processor, and give it a try!
Green Chimichurri Sauce
½ cup cilantro, chopped
1 cup parsley, chopped
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, crushed
½ tsp cumin
Salt to taste, about ½ tsp
½ tsp crushed red pepper flakes
½ tsp dried oregano
- Combine all ingredients in a blender or food processor. Pulse until well combined.
- Enjoy fresh, or store in the fridge up to 1 week.