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Chimichurri Recipe – Herb Sauce for Meats & More

Strangely enough, my 8 year-old granddaughter inspired me to make this recipe… She’s not a health nut, nor is she all that into cooking. But when she excitedly told me about the Chimichurri she made as part of a subscription activity crate, and shared the ingredients, I had to try it myself and share this adapted Chimichurri recipe.

What is Chimichurri?

Chimichurri is not actually a dish, but an uncooked sauce that you put on other foods – grilled steak, chicken, or fish or even toast. Some like it on corn on the cob, while others enjoy it on potatoes. My granddaughter chose to enjoy it on a bagel. I decided to try it with fish and steak, and am imagining all the sautéed or roasted veggies it might pair well with…like carrots and squashes. I think its potent herbal flavors would also enhance many sauces, soups and stews.  

What’s so special about chimichurri that would make me want to tell you about it? First, its two main ingredients are extra virgin olive oil and parsley.

Chimichurri Ingredients

As you likely already know, I’m a HUGE fan of cold-pressed olive oil – for its health benefits as well as its savory flavor. And I already drizzle olive oil on most meat, chicken or fish I eat. So choosing an olive oil sauce with parsley is a no-brainer. Parsley brings powerful phytochemicals to the table, such as chlorophyll, flavonoids, and antioxidants like vitamin C. It’s no wonder that other cultures have used the leaves and seeds of this herb medicinally for centuries!

But there’s more…Chimichurri is also made with fresh oregano and garlic, both of which are packed with antioxidants and other potent compounds, and have been used as natural remedies for centuries. So, yeah – I’m excited about this sauce! Freshly made, it’s a vibrant green color that brings excitement to any meal.

Not only is chimichurri super-healthy, it’s relatively easy to make. The most time consuming part is separating the parsley and oregano leaves from their stems.

Chimichurri Recipe

Separate the parsley and oregano leaves from their stems, then puree with the olive oil(s), vinegar, and garlic (if using) in a food processor or blender. As the oregano has a potent flavor, I recommend a conservative amount at first, and adding more to taste – same with the garlic. Season with Dipping Spice Blend, to taste. (It’s that easy!) Spoon over your food of choice and enjoy!

Quinoa and Bluefish topped with Chimichurri sauce and Olive Oil Dipping Spice Blend. Fish baked in olive oil with fresh oregano for 40 min at 375 degrees F.

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