A recipe for easy chimichurri sauce, featuring a blend of parsley, cilantro, jalapeños, and lime. Perfect for topping proteins, as a salad dressing, and can even be used as a marinade!
Typically, this gal over here is drawn to decadent sauces. You know? The ones consisting of mostly butter and/or cream? And, if ever we were to sit down for a nice steak dinner together, you would find I’ve got little-to-no opposition when it comes to a good ol’ fashioned creamy horseradish sauce, cascading over the side of a sizzling steak. However, if we are talking sauces on the healthier side, there is no comparison to the one and only Argentinian chimichurri.
Chimichurri is by far my husband’s favorite protein topper, and I must admit, as much as I’d like to bathe in bearnaise, it’s one of mine as well. So, when I’m actually making an effort to keep it mean and lean, but still want a little decadence in my life, chimichurri sauce is the obvious go-to. And really, there’s no sacrifice in the trade.
ABOUT CHIMICHURRI SAUCE
Chimichurri sounds a whole lot more complicated than it really is. So — let’s break this one down, shall we? We’ll start with the ingredients.
WHAT GOES IN IT
Chimichurri sauce is a blended combination of parsley, cilantro, hot peppers, fresh garlic, shallot, vinegar, and lime juice.
HOW TO MAKE IT
Making chimichurri sauce at home is surprisingly easy. The herbs and peppers get a rough chop and are then thrown into the food processor (or blender) for a quick spin along with the remaining ingredients. Annnnnd, done. That is literally all there is to it, y’all. Pretty sure food doesn’t get much easier than that.
WHAT TO EAT WITH CHIMICHURRI SAUCE
So, we’ve established it’s a quick and easy sauce to throw together, but did I happen to mention versatility yet? You can serve chimichurri over just about any protein (steak, chicken, shrimp, etc…), use it as a marinade, or even as a salad dressing.
Now, don’t get me wrong, I love (like, love) chimichurri sauce over steaks, however, quite possibly my favorite way to consume it, is at home over these lime and cilantro marinated pork chops. And, guess what? They were baked. No grill necessary. Hand to the sky, you would not even believe the flavor going on up in there.
Regardless as to what you intend to use your chimichurri sauce for, I can pretty much guarantee you an A+ in the flavor department.
And, speaking of an A+ in the flavor department! In honor of the upcoming winter games, I’ve teamed up with an awesome group of bloggers to bring you an exciting collection of international recipes! Along with this Argentinian chimichurri, check out the links below for some stellar foodie globe-trotting ideas!
Greece –Mediterranean 7 layer dip
Korea –Hotteok (Korean Sweet Pancakes)
Mexico – Fish Tacos with Mango Salsa
Sweden –Swedish Red Beet Salad
A recipe for easy chimichurri sauce, featuring a blend of parsley, cilantro, jalapeños, and lime.
- 1/2 cup Italian parsley leaves, rinsed and dried
- 1/4 cup + 2 tablespoons cilantro leaves, rinsed and dried
- 1 shallot, roughly chopped
- 1 jalapeño, roughly chopped (seeds in tact)
- 1 clove of garlic, roughly chopped
- Juice of 1 1/2 limes
- 3/4 cup + 2 tablespoons canola oil
- 1/4 cup rice wine vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
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Add all of the ingredients to the bowl of a food processor fitted with a paddle attachment. If you do not have a food processor, use a blender. Process until well-blended. Serve right away or refrigerate for up to 4 days.
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