Chimichurri sauce is a simple concoction of fresh herbs and garlic – a cross between a sauce and a condiment. Traditionally, chimichurri is served with grilled meats as part of the Argentinian asado (or barbecue), and it is absolutely delicious with grilled steaks and grilled chorizo sausage. There are other uses for this distinctive garlicky sauce, however. It makes a fantastic marinade for chicken, pork, or vegetables. It can be easily converted into a salad dressing with the addition of oil and vinegar. It makes a nice dip, and is excellent drizzled over cheese. The possibilities are endless.
Why This Chimichurri Recipe Stands Out
- 100% Gluten-Free — No hidden ingredients, just fresh, wholesome components.
- Ready in 10 minutes — Perfect for weeknight dinners or last-minute entertaining.
- Endlessly versatile — Great with grilled beef, chicken, pork, seafood, roasted veggies, or even as a topping for cheese boards.
- Make-ahead friendly — Flavors only get better after a few hours in the fridge.
Chimichurri Sauce Recipe
1 cup (firmly packed) fresh continental parsley leaves
½ cup olive oil/125ml
⅓ cup lemon juice/80ml
¼ cup cilantro (substitute with flat leaf parsley)
2 garlic cloves, minced
½ tsp/2ml chili flakes
½ tsp/2ml dried Italian spice mix
salt to taste
Instructions:
Add all the above ingredients into a blender or food processor and let the machine do it’s worst.
Adjust salt to taste.
0 Comments