This vibrant, parsley-packed sauce is the definition of bright, fresh, and flavorful. It’s the perfect companion for grilled meats, but once you start using it in potato and pasta salads, as a sandwich spread, or even as a drizzled topping for breakfast toasts, you’ll never go back. It’s more than just a condiment; it’s a bright, savory, and visually stunning flavor-packed addition that brings a pop of life and color to everything it touches.
Say hello to Chimichurri, one of the greatest sauces ever created. There is no end to what this sauce can make palatable; I’m guessing even liver might actually be rendered edible if it were slathered in about two gallons of this vibrant green sauce. But seriously, chimichurri is so simple to make, and works wonderfully paired with any type of grilled fish, chicken, steak, or pork. Use a bit of the sauce as a marinade, and then spoon some over the warm meat right after you take it off the grill. This sauce is best when freshly made, but it will keep for up to two days in your refrigerator before it starts to turn a funky shade of brown. Once the sauce starts to change color, you can still use it to fry up a couple of pounds of potatoes or toss it with some fresh veggies, and then pop them in the oven to roast at 400 degrees for 15 to 25 minutes.
Ingredients:
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 4 Whole Garlic Cloves
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1/2 Cup Extra-Virgin Olive Oil
Directions:
- Place all ingredients except the olive oil in a food processor and process for 30 seconds.
- Slowly pour the olive oil into the food processor, while it is running, and process for another 30 seconds.
Suggestions:
- Let the chimichurri sauce sit for at least half an hour before using, allowing the flavors to blend together.
- Marinate meat or seafood in some of the chimichurri sauce before grilling, then drizzle additional sauce over the meat or seafood before serving.
- If you prefer things spicier, double the amount of crushed red pepper flakes.
Improvements:
- Use fresh oregano if you happen to have some growing in your herb garden. You will want to at least double the amount of oregano if you use fresh rather than dried.
- Try using different types of vinegar, perhaps white wine vinegar or balsamic vinegar.
- Replace the lemon juice with orange juice.
Ingredients:
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 4 Whole Garlic Cloves
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1/2 Cup Extra-Virgin Olive Oil
Directions:
- Place all ingredients except the olive oil in a food processor and process for 30 seconds.
- Slowly pour the olive oil into the food processor, while it is running, and process for another 30 seconds.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Chimichurri Style Deviled Eggs
