Just a Big Dollop of Garden Chimichurri Will Do!
Chimichurri is a delicious, versatile, and easy-to-make Latin American condiment. This bright green parsley-based salsa will liven up nearly any dish you serve it with. Chimichurri is an aromatic sauce from Argentina, often used as a marinade for meat. Like pesto, chimichurri is a vibrant, fresh-tasting sauce with a distinct herbal quality. We love chimichurri on steaks, but the sauce offers plenty of other ways to use it. It’s most often served with grilled steak but can be used to dress up the flavor of all kinds of food.
Chimichurri is also quite versatile when it comes to making it. You can add cilantro instead of parsley. Add some of your favorite hot peppers in place of the red pepper flakes for some extra heat. Chimichurri is best served at room temperature so that the flavors from the herbs and spices can come through. It will keep for a week in the refrigerator if it’s stored properly. Use it as a marinade, sauce, and salad dressing. Thin the Chimichurri with extra olive oil to dress salads and cooked vegetables or mix it with yogurt, sour cream, or crème fresh as a dip or sauce for seafood. The uses for chimichurri are endless!
Print Recipe
Garden Chimichurri Sauce
Equipment
- 1 Food Processor
Ingredients
- 1 cup parsley leaves loosely packed
- 10 basil leaves
- 1 sprig fresh oregano leaves
- 3 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1/8 tsp crushed red pepper flakes
- 1/4 tsp sea salt
- 1/8 tsp fresh black pepper
- 1/2 cup extra virgin olive oil
Instructions
- In a food processor, combine the parsley, basil, oregano, garlic, vinegar, crushed red pepper flakes, sea salt, and black pepper. Pulse mixture until desired consistency. Transfer the mixture to a bowl and pour the olive oil over the mixture to combine. Store in a glass container in the refrigerator for a few weeks.
