• Chimichurri Sauce Recipe

    Make this Chimichurri Sauce Recipe whenever you want to brighten up the taste of any meat or veggie dish!

    Chimichurri Sauce Recipe | StupidEasyPaleo.com

    Chimichurri is a South American condiment that brings together several dimensions of flavor: It’s herbaceous, tangy, savory, and a little spicy.

    If you ask three different people exactly how to make chimichurri, you’re bound to get three distinct answers. Chimichurri has many variations! That’s helpful because it’s pretty easy to sub out the parsley for other fresh green herbs – cilantro is common – or the vinegar for some other acid.

    That means this is more of a template you can use to customize the Chimichurri Sauce to your liking. Want it spicier? Add more red pepper flakes, for example.

    Sometimes, you’ll see traditional chimichurri more like a blend of herbs sitting in a bowl of olive oil. However, I make my sauce more like a dressing by blending the oil in at the end.

    What can you use this Chimichurri Sauce recipe on, you may ask? Just about everything.

    Grilled Pork Belly with Chimichurri Recipe | stupideasypaleo.com

    Here it is paired with Grilled Pork Belly as a marinade.

    You can also:

    • Spoon it over any kind of grilled meat.
    • Drizzle it atop of roasted veggies.
    • Dress any egg dish with it.
    • Use it as a marinade.
    • Make it a dip for raw veggies.
    • Substitute it as a salad dressing.

    The possibilities are endless!

    Chimichurri Sauce

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves ¾ cup     adjust servings

    Ingredients

    Instructions

    1. Place the parsley, garlic, lemon juice, cumin, salt, red pepper, and vinegar into a food processor or blender. Pulse several times until the parsley and garlic are broken down into small pieces.
    2. Now turn on the food processor or blender and drizzle in the olive oil until just incorporated.
    3. Use immediately or keep tightly covered in the fridge for up to 3 days.

    by

    Chimichurri Sauce Recipe | StupidEasyPaleo.com
    Chimichurri Sauce
    Author: Steph Gaudreau | Stupid Easy Paleo
    Prep time:
    Total time:
    Serves: 3/4 cup
    Ingredients
    • 1 cup fresh parsley or cilantro leaves, packed tightly
    • 3 cloves garlic, peeled
    • Juice of ½ lemon
    • ½ tsp ground cumin
    • ¼ tsp sea salt
    • ¼ tsp red pepper flakes
    • ¼ cup red wine vinegar
    • ¼ cup extra virgin olive oil
    Instructions
    1. Place the parsley, garlic, lemon juice, cumin, salt, red pepper, and vinegar into a food processor or blender. Pulse several times until the parsley and garlic are broken down into small pieces.
    2. Now turn on the food processor or blender and drizzle in the olive oil until just incorporated.
    3. Use immediately or keep tightly covered in the fridge for up to 3 days.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/Hqk6Pj” target=”_blank”]Juicer[/url][br][url href=”http://amzn.to/15LmIB4″ target=”_blank”]Food processor[/url] or [url href=”http://amzn.to/1a7LxY6″ target=”_blank”]blender[/url][br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/GXs41c” target=”_blank”]Glass storage container[/url]

    Pin this Chimichurri Sauce Recipe for later!

    Chimichurri Sauce | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    8 thoughts on “Chimichurri Sauce Recipe

    1. This sounds really yummy! Making it this week, soon as we do our weekly shop — cheers! -Michelle G 😉

    2. I love this sauce. It has been giving me life for the past 3 days. Makes my lunch a lot better. It’s up there with the tortilla recipe lol. THANKS!

    3. I was wondering if I could make this ahead and then freeze it in an ice cube tray, and remove them as needed?

    4. Hi,
      The first two times I made it, was perfect. This time it’s terribly bitter. What went wrong? I’ve looked online and some say it’s too much garlic, others EVOO is the mistake. Thoughts/recommendations?
      Thanks!

      1. If you used a peppery extra virgin olive oil that’s probably the culprit. I would stick to a lighter tasting olive oil…you can find table blends that are milder…or something like avocado oil.

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