Chimichurri Sauce is a flavorful, fresh sauce with a bit tang and a hint of spice. Although it’s traditionally served as a condiment to grilled meat, in my kitchen, it’s the star of the meal!
When things start to heat up in Austin, I can’t help but crave herby-spicy, Mexican food. But since it’s a bit unrealistic for me to eat tacos every day (though I definitely could), I try to incorporate similar flavors into my meals in other ways, like with Chimichurri Sauce.
When this craving hits, I tend to make Chimichurri sauce on the regular, as it reminds me a lot of those Mexican flavors I crave during the warmer months. In general, no matter the time of year, I tend to keep fresh, herby sauces on hand to use as quick meal inspiration, like my healthier homemade pesto but Chimichurri is definitely my summertime go-to.
Although Chimichurri sauce is green, made with fresh herbs, and has oil as a base, you may think it’s similar to Pesto. But let’s be clear, Chimichurri is definitely not the South American equivalent to Pesto.
Pesto = Pasta
Chimichurri = Meat
I love Chimichurri Sauce because it’s so flavorful, fresh, a bit tangy and has a hint of spice. And of course, it’s quick to make, dirties only a single bowl, and lasts for days in the refrigerator.
Now, when most people think of Chimichurri, they think of steak. And rightfully so. When you’re crusin’ the menu, you’ll most often find the word steak listed next to Chimichurri. That’s because Chimichurri originated in Argentina as a green sauce served as a condiment with grilled meat.
Except in my kitchen.
In my kitchen, Chimichurri sauce is so much more than a steak topper or condiment. I’ve found it works well as a marinade for shrimp, fish or chicken. It mixes into quinoa or rice for a flavorful side dish. It even works well basted on skewered vegetables before grilling.
In fact, my favorite way to use Chimichurri sauce is as a dressing on top of a homemade Taco Salad or drizzled over my Mole Chicken Tacos. Since tacos and Chimichurri are both from the Southern hemisphere and share similar ingredients across cuisines, I find that the flavors blend nicely together. That burst of fresh flavor really sets off the rest of the ingredients in both dishes and adds a bit of herby-deliciousness to every bite.
The fact that Chimichurri is made with fresh, in-season ingredients also makes it prime for the summer season. So, whether you choose to fire up the grill and serve this Chimichurri sauce in its traditional manner as an accompaniment to grilled meat or give it a modern twist as a salad dressing, flavor enhancer to rice, or try it as a salsa, you’ll be pleased to add this sauce to your summer menu!
- 1 cup packed, fresh parsley, stems removed
- ½ cup packed, fresh cilantro, stems removed
- 2 tablespoons, fresh oregano
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 3 small garlic gloves
- ¼ cup roughly chopped yellow or white onion
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- juice of ½ a lemon
- In a food processor, pulse together the parsley, cilantro, oregano, onion, garlic, salt, pepper and red pepper flakes.
- Once roughly combined, pour in the red wine vinegar and lemon juice.
- Turn the food processor to low and stream in the olive oil until fully incorporated.
- Store chimichurri in the fridge in an airtight container for 3-4 days.
