Description
This Chimichurri recipe is full of fresh herbs, zesty flavor, and serves as a perfect sauce that complements a wide variety of uses. Marinate protein (excellent with steak, chicken, fish, lamb and pork!), slather over fried eggs, and so much more…this sauce is super vibrant and the pairing possibilities/ways to use it up are truly endless!
Ingredients
- 1 cup packed fresh flat-leaf parsley, finely chopped
- ½ cup packed fresh cilantro, finely chopped
- ¼ cup packed fresh oregano, finely chopped
- 1 small shallot, finely diced
- 1 small red chili pepper, deseeded & finely diced- (I use fresno chile peppers)
- 6 cloves of garlic, finely chopped
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- Kosher salt & fresh ground black pepper- to season
Instructions
- Hand-chop/dice all dry ingredients. On a cutting board with a sharp knife, finely chop and dice all herbs along with the shallot, pepper, and garlic. Then place the ingredients into a bowl or jar (or vessel of choice). Note: I do not recommend using a food processor for these ingredients, as you can better control the chop by hand, which results in a chimichurri with chopped herbs/ingredients as opposed to a paste-like consistency.
- Add the liquid & season. Cover the ingredients with olive oil and vinegar, and season to taste with salt/pepper. Stir the sauce until well combined. I like to give the chimichurri a taste test and season with more salt/pepper as needed.
- Store in the fridge. Cover the chimichurri sauce to ensure freshness and transfer it to the refrigerator for the flavors to meld and infuse- the overall flavor will intensify! The chimichurri will slightly solidify in the fridge, no worries. Simply let the sauce sit at room temperature for about 20 minutes before serving/using, and it will loosen up beautifully. This chimichurri will keep stored in the fridge for up to 1 week.
- Ways to serve. Serve chimichurri over cooked/grilled meats (excellent with steak, chicken, fish, lamb and pork!), use as a marinade or dressing, toss with roasted veggies, and any other foods where you’d like to add a pop of saucy, herby freshness. Enjoy!
Notes
- To freeze: Chimichurri can be stored in the freezer as well, in ice cube trays. When ready to use, just let thaw at room temperature.
- Please read blog post in its entirety for more tips + tricks.