Chimichurri
Chimichurri sauce is a zesty, flavorful and herby addition to grilled meats and veggies!
We love to make a big batch of this guy and keep it on hand in the fridge.
It jazzes up any boring meal, plus it will keep for a long time if tightly covered.
You don’t have to stick with the exact herbs we have measured here; as long as you have the vinegar to oil ratio correct, feel free to play around with the herbs and the spice to your own taste.
Chimichurri sauce is really just a bright and herby marinade, so allow yourself to get a little creative with the ingredients!
We really love serving this chimichurri on grilled steak, chicken, or slathered on some grilled corn from our local farms.
Chimichurri Sauce
Servings: 4 people
Prep Time: 5 minutes
INgredients
1/2 bunch Basil
1 bunch Cilantro
1 bunch Parsley
1/2 Bell Pepper optional
Tomato optional
Golden raisins optional
Apple Cider Vinegar or juice of fresh lemons/limes
3.5 cups Olive oil
Instructions
Chop herbs & combine in a bowl (We usually use equal amounts of each, but feel free to add more/less of what you like. Feel free to substitute other herbs too!)
Chop the bell pepper and tomato into a small dice.
Combine all ingredients with olive oil. You want enough oil so that the herbs are “swimming”. For real…you need a lot of oil for this one.
Add a splash of vinegar or a squeeze of 1-2 lemons/limes, just until you taste the acid come through the oil. It is not a vinaigrette; it should not be very acidic. You want just enough to cut the oil. Season with salt and pepper
Recipe Notes
Things to make ahead: This is best fresh, but will last in the fridge for 2-3 days.
(SECRET: You can blend the ingredients instead of chopping and then freeze the sauce.)
Pro Tip: This is an herb heavy sauce. It should be 50% herbs & 50% everything else.
As for mint, it is a strong herb so only a small bit is necessary. You can make variations of this recipe by using different add ins and/or different herbs.
