This sauce originates from Argentina. The base of this recipe is made with herbs and garlic. Surprisingly enough, I made it once with my mom years ago when she found a recipe in a magazine and I was hooked. I now make it quite often as a topping for my protein. It's vibrant green and adds a punch of freshness from the herbs and acidity.
Its amazing stuff.
All ingredients in the the food processor
Grilled chicken breast topped with chimichurri with a side of smashed garlic potatoes and roasted broccoli
This is an example of how I enjoy my chimichurri! I always top it on my grilled meats!
- 1 ¼ cup packed parsley
- 1 cup packed cilantro
- 1 tbsp red wine vinegar
- ½ tsp oregano
- 5 garlic cloves, rough chopped
- 1 tsp crushed red chili flake
- 1 tsp kosher salt
- ½ tsp fresh cracked pepper
- Half lime, juiced (about 1 tbsp)
- ⅓ cup extra virgin olive oil, plus 2 tbsp
- Place all the ingredients in a food processor or blender, pulse until smooth. Taste and add a pinch more salt and pepper, if needed.
- Pour in a serving dish as a side sauce. Top on chicken, steak, vegetables, basically anything!
- If you don't want to add the extra 2 tbsp of oil, you can add 1 tbsp of water to get a looser consistency. Just add 1 tbsp at a time, to your liking.
- If you don't have red wine vinegar, white vinegar works as well or if you don't have vinegar, its okay! Just add an extra tbsp of lime or lemon juice.