Seriously the Best Chimichurri Sauce Recipe of all times! I swear on my saffron!
This simple and bold sauce that originated in Argentina can take your meal from good to amazing with just a drizzle.
The best chimichurri sauce to drizzle over your steak, crispy chicken wings, fish or lamb!
And did I mention it only takes a few minutes to make ? For realsssss!
If you prefer you can serve it as a dipping sauce or even use it as a marinade.
I used my food processor here because I was after a rustic texture of the parsley and cilantro, but If you are wanting something smoother then you can use a blender instead, so your sauce will be more of a silky puree. Whatever rocks your taste buds.
I think of chimichurri like a pesto sauce minus the nuts.
If you aren’t fond of cilantro you can just replace it with an equal amount of flat leaf Italian parsley. The curly parsley is more ornamental and lacks in flavor.
Of course you’ll need to use some of that good extra virgin olive oil you have hidden in the pantry, and a juicy lime. Taste and bump up the garlic if you want, tough it is definitely garlicky as it is. Use a small jalapeno or some red pepper flakes to give it some spice If you like.
Can be stored in the refrigerator for a few days, just remember to bring it to room temperature before serving.
The following must be drenched in chimichurri sauce:
A perfect marriage of parsley, garlic and cilantro make the best Argentinian chimichurri sauce of all times.
- 1/2 bunch flat leaf parsley (tops only)
- 1/2 bunch cilantro (tops only)
- 1/3 c extra virgin olive oil
- 1 large lime juiced
- 4 cloves garlic grated
- 1/2 tsp sea salt + more to taste
- 1/2 chile pepper (optional)
In the bowl of a small food processor or blender, add the parsley, cilantro, olive oil, garlic and lime juice. Process until smooth to your liking, but still with a little texture. Transfer to a jar or bowl and season to taste with the sea salt.
- Adjust seasonings to your taste, by adding more sea salt or extra lime juice.
Still Hungry ?