Chimichurri is a wonderfully fragrant and bold herbaceous green sauce made with fresh parsley and garlic. It’s an Argentinian sauce that has made it’s way into the happy bellies of foodies across the world. I remember the first time I tasted chimichurri. It was a homemade recipe I made with my husband. I believe it was even our first time using our food processor
we got as a wedding gift. We were just speechless with gratification eating our grilled steak with this savory green sauce. It was definitely love at first bite!
The Bold Green Sauce
This is a warning to those who have not had the joy of experiencing this intensely bold sauce. It’s so delicious and you’ll love it if you like bold flavor, but you will need to stay a few steps back from guests and coworkers afterwards, especially the next day. The pungent garlic and onion in the sauce which is oh so good, will radiate through your pores and mouth a bit after enjoying this sauce. I think you’ll find it well worthwhile though.
Now, if you do not like strong flavors in food and prefer mellow flavors, this is not the sauce for you. Also, it’s not usually one kids will go for much, but one my oldest boy is really liking it now, so there is promise with adventurous palates. The kids do enjoy it if we just use it as a marinade though.
Chimichurri Versatility
A bonus of this bold green sauce is that the main components, fresh parley and raw garlic are so good for your body. You can enjoy it and not feel guilty about wanting to put the chimichurri sauce on other food after enjoying your original meal with it. You might even find yourself putting it on toast, vegetables or seafood thereafter. It’s great with shrimp as well as steak. If I have extra chimichurri sauce I need to use up I’ll toss it into some vegetables and I’ve got an easy vegetable side ready to serve. The sauce itself is gluten-free, vegetarian and vegan so it’s great if you’re needing bold flavor on any food following those requirements even though it’s a favorite addition for meat lovers as well.
It’s great as a sauce on top of food, a drizzled accent sauce or can be used as the marinade.
Give this sauce a try and let me know what you think!
Chimichurri Sauce/Marinade
Ingredients
Chimichurri Sauce
- 1 large bunch flat-leaf parsley about 1 cup of leaves, stems removed
- 3 garlic cloves coarsely chopped
- 3 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1/4 cup red onion or shallots
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
- 1 tsp dried or ground oregano or 1/4 cup fresh leaves
- 1/4 tsp ground cumin
- 1/8 tsp smoked paprika
- 1/4 cup extra virgin olive oil more if you need it runnier
Instructions
- Place all ingredients, except the olive oil into a food processor with the chopping blade.
- Pulse until well blended.
- Slowly stream in olive oil while pulsing some more until well blended and to desired consistency.
- If using later as a sauce chill in refrigerator for at least an hour or two to let flavors meld.
- If using as a marinade, you may use right away.
- Keep in tightly closed container in refrigerator for up to 5 days.
- Once ready to use as a sauce taste it to see if you need to adjust salt or pepper and Enjoy!
Nutrition Disclaimer:
Nutrition
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