Chimichurri is a sauce or marinade for grilled meats and vegetables. The main ingredients are parsley, olive oil and a little acid. The sauce can very greatly from recipe to recipe. Personally, I don’t like too much vinegar or acid. Also, I don’t like it too chunky. I’ve experienced both. I’ve landed on this basic Chimichurri sauce that I can always “fancy up” with more garlic, herbs, onions, and anything else I think up if I’m in the mood. Bonus, the flavors are mild enough to be more kid friendly.
Simple Chimichurri Sauce
1 cup of fresh parsley
1/3 good quality olive oil
2 small garlic cloves
1 teaspoon of salt
1/4 teaspoon of black pepper (omit for AIP)
1/4 teaspoon of crushed red pepper (omit for AIP)
1/4 teaspoon of cumin (omit for AIP)
juice of 1 lime (about 2 tablespoons) or, red wine vinegar
1. Place 1 cup of parsley, 2 cloves of garlic, salt, pepper, crushed red pepper, cumin, and the juice of one lime into a food processor. Drizzle olive oil on low.
2. Drizzle over grilled beef, chicken, fish, or vegetables.
Simple Chimichurri Sauce
December 25, 2017
: 4-6
: Easy
Ingredients
- 1 cup of fresh parsley
- 1/3 good quality olive oil
- 2 small garlic cloves
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper (omit for AIP)
- 1/4 teaspoon of crushed red pepper (omit for AIP)
- 1/4 teaspoon of cumin (omit for AIP)
- juice of 1 lime (about 2 tablespoons) or, red wine vinegar
Directions
- Step 1 1. Place 1 cup of parsley, 2 cloves of garlic, salt, pepper, crushed red pepper, cumin, and the juice of one lime into a food processor. Drizzle olive oil on low.
- Step 2 2. Drizzle over grilled beef, chicken, fish, or vegetables.
Basically, you had me at “drizzle over…” as this recipe is quite versatile…and tasty. I don’t always like parsley but in this recipe it’s really great…and I know it’s good for you, so this makes me want to eat it more. Way to go, Chef M!
“…you had me a ‘drizzle over…'” Ha. Ha. Ha. I love it! It really is good over pork, steak, or any kind of fajita protein. Now I’m hungry for that. So glad you liked it. And, yes, parsley and cilantro are great for detoxing.
Love,
Michele
I don’t like too much vinegar or acid either. I use lemon VERY sparingly on fish….and usually opt to leave out vinegar altogether on some of the sauces I do….but THIS is great!
I’m so glad you like this. It does add a special touch.
Michele