Originally from Argentina, chimichurri is a marinade and sauce traditionally served with grilled meats. It is somewhat similar to an Italian pesto without the cheese and nuts that thicken it. Also, chimichurri is made with parsley and cilantro instead of basil. It is bright and fresh with a hint of tang and heat.
I am so happy that I found this recipe and gave it a try. My favorite way to serve this is over loin lamb chops, I feel the pairing of lamb and this sauce is a marriage made in heaven. I also love to toss grilled shrimp with a few tablespoons of this sauce…so yummy! I have also drizzled it over an oven roasted chicken breast. It is such a versatile sauce.
I want to point out that if you are going to make this sauce ahead of time, or are planning on making extra to keep in the fridge please be aware that the vinegar does become more prominant as it sits. If you are going to be eating it all at once, go ahead and use all the vinegar in this recipe. If not, you might want to cut back a touch.
It takes all of three minutes to prepare this chimichurri sauce. Here’s what you will need…
Recipe
1 cup parsley (packed)
1/4 cup cilantro (packed)
1/2 cup olive oil
1/8 cup vinegar
2 small cloves garlic
1/2 tsp cumin
3/4 tsp red pepper flakes
1/2 tsp salt
1/2 tbsp lemon juice
Method
Place all ingredients into a food processor and mix until well combined. If the vinegar is too much, you can add a bit more olive oil.
- 1 cup parsley (packed)
- ¼ cup cilantro (packed)
- ½ cup olive oil
- ⅛ cup vinegar
- 2 small cloves garlic
- ½ tsp cumin
- ¾ tsp red pepper flakes
- ½ tsp salt
- ½ tbsp lemon juice
- Place all ingredients into a food processor and mix until well combined. If the vinegar is too much, you can add a bit more olive oil.