chimichurri sauce

 

Chimichurri is culinary magic.  It’s a super-flavorful, yummy bright green sauce made with herbs, garlic, vinegar (or lemon juice*), chili pepper (optional) and olive oil, that livens up pretty much anything you put it on: meats, seafood, poultry, vegetables. You can use it as a marinade before cooking, or spoon it on after cooking. And not only is it really delicious, it’s also really good for you, as it’s full of nutritious, immune-boosting ingredients!

Here I give you 2 versions, 1 made with fresh ingredients (fresh herbs, fresh garlic, etc.), and the other with dried ingredients (things you might already have on hand in your spice drawer). As always, use organic ingredients whenever possible.

Both versions can be used right away, but both benefit greatly from sitting overnight (or longer) to meld, so make them ahead of time if you can. When stored in a well-sealed glass container, both versions will keep for up to 2 weeks in the fridge.

Fresh Chimichurri Sauce

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons wine vinegar (red is classic, but white also works), or freshly squeezed lemon juice*
  • 3 large cloves of garlic, minced
  • 1 bunch of fresh parsley, minced (~1 cup) – use mostly leaves, a few stem bits are ok
  • Handful of fresh oregano leaves, finely chopped (2 Tablespoons)
  • A few fresh basil leaves, finely chopped (1 teaspoon)
  • Leaves from 1 sprig of fresh thyme, finely chopped (1 teaspoon)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried red pepper flakes, optional

Directions

Combine all ingredients in a jar and shake well, then allow to sit for at least 2 hours (and longer if possible) before using. This version has a classic, chunkier texture – if you prefer it smoother, pulse it briefly in a food processor or blender to desired consistency.

Fast Chimichurri Sauce

Ingredients

Directions

Combine all ingredients in a jar and shake well, then allow to sit for at least 2 hours (and longer if possible) before using. This version is more like a very herby salad dressing than the classic version above. In fact, you could add more olive oil and lemon/vinegar and use this as a tasty salad dressing!

*The use of vinegar is traditional for chimichurri, and will give you the most authentic flavor for your chimichurri sauce, but I offer lemon juice here as a substitute option for those who don’t like or can’t tolerate vinegar, or for when you have lemon juice on hand but not vinegar. It’s good to have options. 😉

 

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