Easy Chimichurri Sauce Recipe
Chimichurri Sauce Recipe is must-know recipe if you love meat and fish! You can serve this garlicky, herb goodness with literally any meat or fish, be it cooked, grilled or even sautéed. The sauce takes seconds to whip up, just load the blender or a food processor with ingredients and whizzzzz!
What is a Chimichurri sauce?
The original ingredients of the Argentinian authentic Chimichurri sauce have parsley, garlic, oil, and red vinegar. This doesn’t mean that you can not use other herbs if that is what you like.
Can I substitute Parsley in this Recipe?
You can use cilantro or even basil in place of parsley. Cilantro or Basil can be added in addition to parsley as well.
What to serve Chimichurri Sauce with?
The sauce goes well with any grilled chicken, steak or fish. I also serve it alongside any baked salmon and even roasted potatoes. It’s very difficult to actually find something that wouldn’t benefit from this sauce. It’s super delicious!
In the summer, I use the leftovers of this parsley garlic sauce to spread on a piece of toast, before topping it with sliced tomatoes and mozzarella. You’ve got to try that one – it’s amazing!
How to serve this Sauce?
I place it into a small bowl with a spoon next to it. When camping, I make sure to blend the ingredients for the sauce a little extra, to make the sauce very smooth, then pour it into a squeeze bottle. That way, everyone can squeeze it right over their grilled meats, just like ketchup or mayo.
Now go ahead and enjoy!
Chimichurri Sauce Recipe
Ingredients of the Chimichurri Sauce:
The main ingredients in the sauce are parsley, garlic, oil and vinegar. I use onion and red chili flakes as well, but these are optional.
How to Make the Chimichurri Sauce?
Combine all ingredients in the blender and process until desired chunkiness. The sauce can be very chunky with obvious pieces of parsley, garlic and green onion, or completely smooth by whipping it until the sauce is homogenous and smooth. This one is up to you.
Make the Chimichurri Sauce
Combine all ingredients in the blender and process until desired chunkiness of the greens, stopping to scrape down the sides several times. Taste and adjust for seasoning.
This recipe makes about 1 cup of sauce. If this is more than what you need, put the remaining sauce into a closed container and keep refrigerated for up to 3-4 days.
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So, tell me – have you ever had Chimichurri Sauce? Did you make it yourself or did you have it somewhere? Are you surprised just how easy and simple this recipe is?