Chimichurri is an uncooked, herb-based, vegetarian sauce traditionally from Argentina and Uruguay. Alternatively, it can be used as a dressing or marinade. The sauce tastes best when you use fresh herbs and used soon after preparing, but it can also be prepared ahead of time and refrigerated for 24 hours before serving.
The sauce pairs well with steak and chicken, but if you prefer to keep it a vegetarian dish, it will also go well on top of roasted vegetables or veggie tacos. It’s easily an addition that can liven up your meals! Chimichurri is not only super tasty, but it is also packed with intense flavors, antioxidants and nutrients including Vitamin A, C, K, potassium and magnesium. And the best part is, it’s really simple to make! I prefer to chop the ingredients by hand, but if you want a quicker route, you can use a food processor.
- 1/2 cup extra virgin olive oil
- 1/3 red wine vinegar
- 3 Tbsp lime juice
- 2 garlic cloves (peeled and minced)
- 1 cup flat parsley
- 1 cup cilantro
- 1/4 tsp salt (optional)
- 1/2 tsp dried red pepper
How to prepare:
- Wash parsley and cilantro thoroughly and remove the stems. Finely chop the herbs up and mince the garlic cloves.
- Mix all the ingredients together. You should see a bright green color!
- Allow the sauce to sit for 5-10 minutes for the flavors to kick in before serving.