Homemade Chimichurri Sauce
Let’s talk chimichurri sauce!
I tried this sauce back in 2007 while living in Miami. Today it remains to be one of my all time favorite sauces. This sauce is based out of Brazil and is typically served with skirt steak. However, this sauce is great with countless dishes! One of the first dishes we ever did in 2014 was Roasted Cauliflower Steaks with Chimichurri Sauce! Today, this sauce is everywhere and widely loved, which makes my heart full.Â
Because it is just too good!Â
What’s great about this sauce? Everything! It’s packed with herbs, tangy, has a hint of heat, you can modify the texture to be chunky like the classic version or silky smooth, it goes great with anything and everything from tacos to salads and even veggies, can easily be made in bulk, perfect for any season, and is a great way to catch your herbs before they are unusable! Bonus, all you have to do is throw everything in a blender or food processor and boom, you have a fab sauce!Â
If you’re searching for that staple sauce to add to your routine, you have to try my go to Chimichurri Sauce!
Craving an ultra smooth texture? Throw it in a blender!
Portobello Mushroom Tacos with Chimichurri Sauce
Roasted Cauliflower with Chimichurri Sauce
Grilled Veggies with Creamy Chimichurri
Homemade Chimichurri Sauce
Description
- 1 bunch parsley
- 1/2 bunch cilantro
- 2 tbsps fresh oregano or dried
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
Ingredients
- To a food processor add all your ingredient minus the olive oil. Blend, scraping down the sides, and drizzle in the olive oil to get things moving. If you don’t need all of it, set aside the remainder. Add additional salt or red pepper flakes as needed. Store in the fridge until ready to use. Serve with proteins, veggies, salads, and more.
Notes
- If you’d like a smoother texture, simply throw it in a blender!
