Are you looking to level-up your basic chicken breast or boring fish filet? Chimichurri is the way to go! It’s fresh, zesty flavor will turn your otherwise meh-meal into a serious experience of the senses.
What is Chimichurri?
Chimichurri is an Argentinian condiment traditionally made with parsley, vinegar, garlic, oregano, olive oil, and crushed red pepper. It has a fresh, aromatic flavor— much like pesto.
I’ve taken this traditional recipe and made it my own with a few flavor-enhancing additions.
How to Use Chimichurri
In Argentina, chimichurri is used both as a marinade and an accompaniment to steak, but it doesn’t stop there. Chimichurri sauce is also delicious with fish, chicken, pork, lamb, or even zoodles. Check out the links below for some recipe ideas on how to incorporate chimichurri sauce from my fellow food bloggers.
How to Make Chimichurri
Fresh Ingredients are Key
Argentinian chimichurri is traditionally made with fresh herbs and spices. And it really does make a difference. However, if you’re going to cut corners, you could get away with dried oregano. Just keep in mind the fresher the ingredients, the better the flavor.
Chimichurri is really as simple as dicing up fresh herbs, adding in the oil, seasoning with salt, and pepper— and mixing it all together. You can eat it immediately, or let it rest. Chimichurri is actually better after a few days in the fridge. Resting time allows the flavors to fully develop by melding together.
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Stupid simple and bursting with flavor!
- 1 bunch fresh Italian parsley
- 1 bunch fresh cilantro
- 1 Tbsp fresh oregano
- 1 red bell pepper
- 1 fresno pepper
- 3 pepperoncini
- 2 scallions
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, crushed
- 1/2 lemon squeeze
- 1/2 fresh lime squeeze
- Fresh cracked pepper to taste
- Himalayan sea salt to taste
- Wash and de-stem parsley, cilantro, oregano, and scallions. Coarsely chop and place in a food processor.*
- Wash, seed, and roughly chop peppers. Add to the food processor.
- Add garlic. Pulse the food processor until all ingredients are combined in a fine dice.
- Add olive oil, vinegar, and citrus.
- Season with fresh cracked pepper and Himalayan sea salt.
*A food processor is not necessary. If using a knife instead, finely dice all ingredients.
Store in the fridge for up to a week.
- Serving Size: 1/4 Cup
- Calories: 188
- Sugar: 0g
- Fat: 19g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
Keywords: sauce, recipe, steak, chicken, cilantro, flank steak, shrimp, Argentina, marinade, easy keto
Pan Seared New York Strip Steak with Chimmichuri, here on Muse + Me.
Low-Carb Chimichurri Chicken Tray Bake, from Keto Diet App
Baked Fish and Vegetables in Foil with Chimichurri Sauce, from Little Broken
Seared Ahi with Avocado, Arugula and Chimichurri Sauce, from Kitchen Confidante
Grilled Pork Tenderloin with Charred Lemon Chimichurri, from Platings + Pairings
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