This easy and versatile Homemade Chimichurri recipe will become your new best friend in the kitchen. A simple blend of parsley, garlic, vinegar and spices creates an awesome condiment for many dishes and meals.Jump to Recipe
Chimichurri is pesto’s Argentinian cousin. The two condiments look similar and use the same basic preparation method, but the tastes are definitely different. The parsley keeps the flavor subtle and fresh and the vinegar adds a great tang.
How to use Chimichurri
The best thing about Chimichurri sauce is that it is so versatile. It’s a great way to stir in a little punch of flavor to nearly anything.
Use it to top a baked potato, as a meat or seafood marinade, blended with cream cheese for a tangy cracker spread, stirred into rice or couscous or my favorite new use for it – spooned into scrambled eggs. It’s also the star flavor in my Steak & Roasted Vegetable Quesadillas with Chimichurri recipe.
- 2 c. Fresh parsley
- 5 cloves Garlic
- 1/2 c. Olive oil
- 1/4 c. White wine vinegar
- 2 t. Oregano
- 1 1/2 t. Sea salt (medium coarseness, if available)
- 1/2 t. Crushed red pepper flakes
- Coarsely chop parsley and finely mince garlic. Place both in a bowl and stir in remaining ingredients until well combined.
In a Food Processor:
- Place parsley and garlic in the bowl of a food processor and process for 15 – 30 seconds, depending on your desired coarseness. Add remaining ingredients and process another 15 seconds to combine.
- This is a great recipe to make in advance. The flavors will mature as it sits in the refrigerator. The finished chimichurri will keep in the refrigerator for 5 days or it can be frozen for longer storage.
- Experiment with different types of vinegar to slightly alter the flavor.
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