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This simple Chimichurri recipe is Argentine inspired. It is tangy and vinegar-y, herby and oh so flavorful. almost called this, "Gimme-churri", because, I promise when you make it, you are going to have everyone asking for more! It is naturally Vegan and Gluten-free and a delicious addition to Keto or Paleo lifestyle, plus the combination of the fresh green cilantro and parsley and flecks of red peppers, make it so beautiful to look at.
What do you do with Chimichurri?
As for what to put it on, there is almost nothing that it is NOT good on! We love spooning it over grilled flank steak, fajitas, grilled chicken, roasted veggies, the list is endless...! In the rare event that there is some left over, then it is delicious the next morning on top of scrambled eggs, breakfast burritos, fried potatoes, quiche. Really, it is JUST. SO. GOOD.
Over the years, I have experimented with different techniques in making this simple Chimichurri recipe. In one attempt to speed up the (already speedy?!) process, I threw everything in the food processor. I would HIGHLY NOT recommend this! Hand chopping the herbs and garlic with a nice, sharp knife gives the Chimichurri a nice texture, and preserves the individual flavors. Food processors definitely have their place, but not with this recipe.
Also, be careful with the salt. Every type of salt is slightly different in regards to the level of saltiness. This particular recipe calls for Kosher Salt, which is slightly less salty than table salt, so be careful if you substitute table salt, and start with less than the recipe calls for. You can always add more, but it is almost impossible to salvage an overly salty dish!
How to Serve Chimichurri...
As for serving, it is beautifully dramatic to spoon the sauce on top of a serving platter of sliced steak, (or these delicious Flank Steak Pinwheels or Mexican Chorizo Stuffed Peppers) but I like putting it in a pretty bowl and serving it alongside the meal. I am not kidding when I tell you that people will spoon it onto everything!! Everyone just loves it, and I hope you do too! This is one recipe that I can pretty much guarantee you will need to bookmark for easy sharing! ๐
If you have any sauce leftover, you can store it in a storage container with a lid, or plastic wrap and it will last for a few days. Keep in mind that the olive oil will solidify in the fridge, but all it takes is a few minutes on the counter, or a 10 second zap in the microwave and it will be back to its liquid state.
More Delicious Recipes
- Mexican Chorizo Stuffed Grilled Peppers- Flavorful grilled peppers stuffed with all the good flavors!
- Cilantro Jalapeรฑo Hummus- Spice up your hummus with this easy addition!
- Apple and Maple Sausage stuffed Acorn Squash- All the flavors of fall in one delicious dish!
- Chocolate Creamsicle Martini- As beautiful as it is delicious!
- Easy Infused Cocktail Ice- A beautiful addition to any cocktail!
I hope you love this simple Chimichurri recipe as much as I do! If you make it, I would love to hear from you in the comments section below! Enjoy and thank you for visiting MollieinMontana~*!โฅ๏ธ
๐ Recipe
Simple Chimichurri Recipe
Ingredients
Method
- Combine the first 5 ingredients (shallots, red jalapeรฑo, garlic, vinegar and salt) together in a bowl and let them sit while you chop the herbs.
- Add the Cilantro, Parsley and Oregano to the bowl and stir all ingredients together. With a fork, whisk in Olive oil.
- Season to taste with a little more salt if you would like. Keep in mind that the flavors develop more intensely as it sits, so letting it sit while you cook the rest of the meal will only make it better! Enjoy!
Nutrition
Notes
Notes
This recipe is super easy to adapt to your personal preferences:- If you like your sauces super garlic-y, feel free to add in a few extra chopped garlic cloves.
- If you don't care to taste so much of the vinegar, try adding a little less vinegar, or ยผ teaspoon of sugar. I do recommend trying the recipe as is first though.
- Also, be mindful of the type of salt you are using. If you are using table salt, start with less and if you are using Kosher, or sea salt, you can add a little more. Just remember that you can always add more salt, but you can't undo it if you add too much!
- Put it on steak, chicken, eggs, tacos, I promise you are going to want to put it on everything!
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