Updated: Aug 14
This herbacious sauce is guaranteed to pack flavor into any dish! I first tried chimichurri drizzled over steak at my mother-in-law's house. The minute and this spicy, flavorful combination hit my tongue, I was hooked! Chimichurri originated in Argentina as an uncooked condiment, and it has since taken the world by storm due to its flavor and easiness to make. I use this recipe in my Greek-inspired turkey burgers, on roasted veggies or as a salad dressing. Plus, no exact measurements are needed. It would take an act of God to mess this thing up!
Here is my foolproof recipe you'll want to make time and time again.
1 medium jalapeño (the more seeds/membrane you leave in, the spicier it will be)
1 bunch of cilantro (about a cup)
1 bunch parsley (about a cup)
3 garlic cloves
1/4 cup red wine vinegar
3/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
STEP 1: (And that's it!)
Put everything in a blender and combine until smooth-ish. I leave some texture in the sauce to get flecks of herbs and garlic. Store this in your fridge for up to a week in an airtight container for bonus flavor anytime!
This miracle sauce is vegan, paleo, gluten free and Whole30 approved. It's also loaded with health benefits. Cilantro detoxifies, parsley supports healthy hair and nails, and garlic blocks the formation of wrinkles. Also, olive oil is a great healthy fat that defends against sun damage. This condiment is a win, win! Happy eating!