Easy Chimichurri Sauce

Easy Chimichurri sauce with Cilantro

Is it a sauce or a marinade?

Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on him to always just say yes. It drives me crazy and I don’t know why I haven’t totally learned not to do it. That being said, it really is either. You can marinade your meat with this sauce or just spoon it over your food after it‘s cooked. Either way it’s delicious on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies… Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.

Best Chimuchurri Sauce

Cilantro or Parsley?

Pepé and Claude are having another heated debate over whether chimichurri should be made with cilantro or parsley. Some people hate cilantro and think it tastes like soap, so if you’re feeding them, you might to skip the cilantro. But overall, you can either use all cilantro, all parsley or a mix of both. This sauce is very flexible and it’s totally up to you. Sorry Pepé and Claude, but neither of you win that debate.  However, you can still taste victory in the success of this easy and amazing sauce with whichever way you choose to serve it.

Easy Chimichurri Sauce Ingredients

Pepé is all ready to blend this up into the best chimichurri you’ve ever had.

Easy Chimichurri Sauce
Print Recipe
5 from 1 vote

Easy Chimichurri Sauce

This easy and fast sauce or marinade will add another dimension to so many main or side dishes. It’s not just delicious, but very versatile as well. You can substitute or delete many of the ingredient to suit your own tastes.  
Total Time5 mins
Servings: 1 Cup

Ingredients

  • 2 Cups Cilantro fresh
  • 3 Cloves Garlic
  • 2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Olive Oil extra virgin
  • Salt and Pepper to Taste

Instructions

  • Blend all ingredients together in a blender or food processor, but don’t blend it so much that you can’t see bits of leaves and other ingredients. Start with the garlic, wine and lemon juice, then add cilantro and other ingredients keeping a good eye not to turn this into a mousse. Store in a jar for a few weeks or until you’ve eaten all of it. It goes great on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies... Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.

Notes

Note: You don’t want everything pureed to the point of no texture. You want to see bits of different stuff as well as have some texture.

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