You might have noticed a new dish on the menu this week with a very unique name, so were here to fill you in! Heres a hint: its another fantastic way to get more garlic in your diet!
Chimichurri is a green sauce, traditionally used for grilled meat in Argentina. The dishs main ingredients include minced garlic, chopped fresh parsley, olive oil, and wine vinegar. It normally contains oregano as well, and variations often include paprika, cumin, lemon, basil, thyme, tomato, cilantro, and red bell pepper.
You will most frequently see chimichurri served with grilled meats like steak and lamb, especially throughout Argentina and Peru. This incredibly flavorful sauce is quite similar to Italian basil pesto, but with parsley instead of basil. The fresh garlic and parsley pair really well with grilled steak or lamb and roasted vegetables, but it is also delicious served over lentil burgers, mixed into pasta salad, or as a condiment to perk up sandwiches and wraps!
Were serving this flavorful sauce mixed with roasted vegetables and tempeh or steak for next week, and were sure youre going to love it so much youll be begging for the recipe! To save you the trouble, weve included it for you below!
Make a batch of chimichurri and keep it in the fridge for anytime your lunch or dinner needs a little pick-me-up, or if you really want to wow people with your pasta salads and roasted vegetables!
Ideas for Using Chimichurri:
- 5 Ways to Use Chimichurri Sauce (The Kitchn)
- Chimichurri, Potato, & Tomato Salad (Poor Girl Eats Well)
- Steak, Asparagus, & Chimichurri Pasta (Bitchin Camaro)
- 1/2 cup water
- 1/3 tablespoon salt
- 1/8 cup red wine vinegar
- 1 cup fresh italian parsley, de-stemmed
- 1 1/2 tablespoons garlic, minced
- 1/4 tablespoon red pepper flake
- 3/4 tablespoon dried oregano
- 1/8 cup olive oil
- Heat the water, vinegar and salt until they boil. Remove from heat and set aside.
- Pulse the parsley and garlic in food processor, and while water mix is still hot, add parsley, garlic, oregano, and red pepper flakes.
- Allow the sauce to cool, then stir in the olive oil.
- If you have time, store it overnight before serving.
- Yields 1 cup of sauce!