Chimichurri Sauce is a vibrant herbaceous sauce perfect on meats, potatoes, veggies, and more! A delicious compliment to your favorite summer dishes!
[Recipe updated 6/12/18]
It’s a blah kind of day. I’m not sad, not mad, not unhappy, just blah. The type of day that even my glorious morning coffee and breakfast will not brighten. And trust me this is not common for me because I am normally that super annoying cheery morning person that most people can’t handle 🙌
But it happens right? On days like this I try to make meals that are bright and cheery or hearty and comforting. Today I went with bright and cheery Chimichurri for 2 reasons. One, parsley was the only thing I had in my veggie drawer and two, it’s amazing!
❤Added bonus of Chimichurri sauce: It is the perfect steak sauce or topping for a romantic Steak dinner.
Chimichurri. The word alone is fun to say. Ever heard of this green sauce? If you haven’t, let me be the first one to introduce you to this vibrant and herby magic sauce.
I like to think of Chimichurri as Pesto’s South American cousin. This garlicky Argentinian sauce is super simple to make with just 6 ingredients! Throw it together in a food processor and spoon it over grilled meats, potatoes or veggies.
Here are my favorite things to do with Chimichurri:
- Top your steak. Here is our favorite fool proof way to make a PERFECTLY cooked steak. This is a great recipe paired with roasted veggies, potatoes, bread and wine.
- Pour over roasted potatoes. Cut 3-4 potatoes into cubes, toss with salt, olive oil pepper and 2 minced garlic cloves, then roast at 400° for 45min – 1hr and toss with chimichurri.
- Spoon over roasted or grilled veggies (zucchini, carrots, potatoes, corn, etc.)
- Spread on a sandwich especially with chicken, steak or chorizo
- Top your chicken or steak tacos
- Dollop a bit on soup
- Pour some over pulled pork
- Spoon over grilled chicken
- Mix some in your black beans
- Top your omelet or morning eggs
- Even use it over thin spaghetti or spaghetti squash
For me on this blah day, I topped 2 white bean burgers with chimichurri and it tasted like a burst of summer! So after this tasty lunch, a big old slice of cake, and some baby cuddles my day turned right around.
Yields Roughly 1 cup
Ingredients
- 1 cup packed fresh Italian parsley*
- 3 garlic cloves
- 2 teaspoons dried oregano
- 1/2 cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon salt
- freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Add all the ingredients in a food processor and pulse a few times until well combined. Try not to liquefy the sauce but instead pulse until it’s all chopped up and mixed. Taste for salt. Serve and enjoy!
Notes
I like making my chimichurri with just parsley but you can also add a handful of cilantro. This can be made 24 hours ahead of time. Store in the fridge for up to a week or freeze in cubes for up to 3 months.
Adapted from Chimichurri recipe by Epicurious.
Originally posted 2016-02-01 06:00:25.
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