Chimichurri Sauce is Awesome Sauce
Chimi what? Chimichurri Awesome Sauce is perfect on beef!
Chimichurri Sauce And chicken. Grilled Fish and Chimichurri Sauce. Chimichurri Sauce And eggs. Yay!
What is Chimichurri Sauce?
According to Wikipedia, the traditional sauce is:
an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and originated in Argentina and Uruguay.[1][2] It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
Ours is a little different because it’s cilantro based, and we use lime juice instead of vinegar to make it even tastier. This super green sauce cheers up anything you use it on. It’s also low carb and FRESH! Did I mention that it takes 5 minutes to make? Is there nothing chimichurri sauce can’t do?
Oh, one more thing – it’s super fun to say.
You can absolutely make this sauce by hand, but some sort of food processor or blender really speeds up the process. I recommend this Immersion Blender (affiliate link) that has a chopper attachment. It’s the perfect size and makes chopping a breeze. (It makes excellent smoothies and super silky cream soups too – but that’s for another post.)
I chop the garlic and onion a little bit to give it a head start, adding the kosher salt to help the puree process.
After I give it a little bit of a whir, add the rest of the ingredients. I literally rip off a handful of flat leaf parsley and a handful of cilantro and throw it in. This is not rocket science.
Chop as finely or as coarsely as you like, and taste for seasoning.
How gorgeous is that?
This sauce keeps really well in the refrigerator (up to two weeks!) so you can add it to everything. Because you serve it at room temperature, you can make it well in advance – it gets even better if it sits a little bit. It’s traditional on steak, but it was a Monday night, so we used it on our Chopped Burger Recipe. We had Crisscross Potatoes as a side.
This Chimichurri Sauce recipe is seriously good on just about anything.
Here’s an egg you can serve anyone for breakfast:
Make it during grilling season to elevate chicken, pork or even a grilled swordfish steak directly to company worthy.
Chimichurri Sauce
Ingredients
- 2 Garlic Cloves, peeled
- 1/4 Red Onion
- 1/2 tsp Kosher Salt
- Red Pepper Flakes to taste (optional)
- 4 tbsp Olive Oil
- Juice of 1/2 Lime
- 1/2 bunch Cilantro
- 1/2 bunch Flat Leaf Parsley
Instructions
- Coarsely chop garlic and red onion in food processor or blender with kosher salt.
- Add remaining ingredients and puree. Store in refrigerator (for up to two weeks) but serve at room temperature.
Enjoy! ♥
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