Okay, this love post dedicated to chimichurri is way overdue. This vibrant green sauce is pure magic because requires only a few ingredients, but will transform anything you drizzle it on… and you really can drizzle it on just about anything.
Chimichurri, which is originally from Argentina, is most often used with steak, but why stop there? It’s also great on grilled chicken, fish, and a whole host of vegetarian foods. Its uses go way beyond just a “sauce”. Scroll down to the end of the post to see how I used my chimichurri, as well as a long list of other ways it can be used. I suggest keeping a batch in your fridge and drizzling it on whatever you’re eating throughout the week, or even freeze some of it in an ice cube tray so that you can thaw out and use small portions whenever you want. Once you start using it, you won’t stop finding more ways it can liven up a meal.
- ½ cup olive oil $0.83
- ¼ cup red wine vinegar $0.40
- 1 cup Italian(flat leaf) parsley, packed $0.35
- ½ cup fresh cilantro, packed $0.19
- 3 cloves garlic $0.24
- 1 tsp dried oregano* $0.10
- ½ tsp ground cumin $0.05
- ¼ tsp red pepper flakes $0.02
- ½ tsp salt $0.02
- Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Place the parsley, cilantro, and the rest of the ingredients in a food processor. Pulse the ingredients until combined and to your desired texture (coarsely chopped or smooth).
- Use the chimichurri immediately or refrigerate until ready to use.
- If you don't own a food processor, simply whisk together the olive oil, vinegar, oregano, cumin, red pepper, and salt in a bowl. Mince the parsley, cilantro, and garlic. Pour the whisked dressing over the parsley, cilantro, and garlic, then stir to combine.
Step by Step Photos
This sauce is incredibly easy to make, whether you have a food processor or not. Start by rinsing the parsley and cilantro well, then shaking off as much water as possible. Pick the leaves from the stems until you have 1 cup packed parsley leaves and 1/2 cup packed cilantro leaves. Combine the parsley and cilantro in a food processor along with 3 cloves of garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, and 1/2 tsp salt.
Also add 1/2 cup olive oil and 1/4 cup red wine vinegar.
Pulse the ingredients until they’re combined and the texture that you prefer. Some people prefer a chunkier chimichurri, while I like mine closer to a smooth sauce. Use the chimichurri immediately, or refrigerate it for later. Chimichurri can also be frozen in an ice cube tray, then transferred to a freezer bag for long term storage. Use refrigerated chimichurri within 3-4 days and frozen chimichurri within a few months.
Chimichurri makes an awesome dip for crusty bread, like a baguette. Even better if you add a little creamy cheese on the bread first…
The more my relationship with hummus escalates, the more I like to add toppings with different flavors and textures. Chimichurri is an EXCELLENT hummus topper.
And it’s an absolute natural with grilled vegetables. Chimichurri grilled vegetables make a great summer side dish, but can also be used to make the best vegetable sandwich you’ve ever had.
What else can you use chimichurri for?? How bout these ideas:
- As a light and tangy dressing for a vegetable pasta salad
- Drizzle over a sunny side up egg, serve with toast
- Mix with mayonnaise (or leave plain) and use as a sandwich spread
- Drizzle over a vegetable pizza after baking for a zesty finish
- Add to roasted potatoes, then toss to coat for a light, herbal potato salad
- Use in place of mustard on hotdogs and hamburgers
- Dab a spoonful onto fresh tacos
- Brush it onto kebabs after grilling
What else do you like to do with chimichurri? You can bet you’ll be seeing more of it around here, so if you’re a chimichurri fan, stick around! :)