Make this Chimichurri Sauce Recipe whenever you want to brighten up the taste of any meat or veggie dish!
Chimichurri is a South American condiment that brings together several dimensions of flavor: It’s herbaceous, tangy, savory, and a little spicy.
If you ask three different people exactly how to make chimichurri, you’re bound to get three distinct answers. Chimichurri has many variations! That’s helpful because it’s pretty easy to sub out the parsley for other fresh green herbs – cilantro is common – or the vinegar for some other acid.
That means this is more of a template you can use to customize the Chimichurri Sauce to your liking. Want it spicier? Add more red pepper flakes, for example.
Sometimes, you’ll see traditional chimichurri more like a blend of herbs sitting in a bowl of olive oil. However, I make my sauce more like a dressing by blending the oil in at the end.
What can you use this Chimichurri Sauce recipe on, you may ask? Just about everything.
Here it is paired with Grilled Pork Belly as a marinade.
You can also:
- Spoon it over any kind of grilled meat.
- Drizzle it atop of roasted veggies.
- Dress any egg dish with it.
- Use it as a marinade.
- Make it a dip for raw veggies.
- Substitute it as a salad dressing.
The possibilities are endless!
- 1 cup fresh parsley or cilantro leaves, packed tightly
- 3 cloves garlic, peeled
- Juice of 1/2 lemon
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
Place the parsley, garlic, lemon juice, cumin, salt, red pepper, and vinegar into a food processor or blender. Pulse several times until the parsley and garlic are broken down into small pieces.
Now turn on the food processor or blender and drizzle in the olive oil until just incorporated.
Use immediately or keep tightly covered in the fridge for up to 3 days.
Pin this Chimichurri Sauce Recipe for later!