Sep 10, 2017

Versatile Chimichurri Sauce Recipe (Makes About 1 Cup)

Making versatile sauces ahead of time can be a lifesaver sometimes, especially free time is nearly squeezed out by tremendous amount of work and chores. Take this vibrant chimichurri sauce for instance, the most classic way is to serve it with steak. However, for a quicker and easier cleaning meal, baked white meat is the way to go. Chimichurri can also be used as bread spread, but with additional protein and salad greens, a comforting sandwich is made. 

Best part, this can be a make-ahead sauce and should last for few days in the fridge. You can even store the sauce in ice cube trays and just thaw a couple green cubes whenever in need.

Chimchurri sauce -

Ingredients (makes about 1 cup)?

  • 1 cup packed flat leaf parsley (a small portion can be substituted with cilantro)
  • 1/4 lemon (juice)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves
  • 1 red chili
  • 1/4 red onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried Italian seasoning


I couldn't find fresh oregano at the grocery store so I used dried Italian seasoning instead. Not the norm to do so but the end result was still fragrant and delicious. If you can get a hold of fresh oregano, just leave the dried seasonings behind.

Peel and roughly chop the red onion. Peel and roughly chop the garlic. Roughly chop the herbs too. Destem and roughly chop the red chili. Juice 1/4 lemon.

Add all the ingredients to a food processor. 

Give it a few pulses first. Scrape down any coarse bits or herbs sticking on the side then blend till smooth.

I was especially fond of chimuchurri's bright aroma and that kick of sourness from the vinegar. And don't you just like that vibrant green color? 

Here are some other ways to utilize chimichurri sauce. Besides fish, chicken, steak, and all the protein options - as a sauce for fresh pasta. Just remember to grate a generous amount of Parmigiano Reggiano all over.

Are you ready for it?

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