This Chimichurri is a herbaceous, spicy, sour, garlicky fresh sauce you will want to put on EVERYTHING!
I know this is a baking blog, but we all know that life is a balance. The main reasons I can enjoy baked goods and sweets so often is I have a 90% healthy diet, and sweets are my exception not my rule.
That being said, here is one of my favorite sauces, with a combination of sour, salty, spicy, herbaceous, and good dose of garlic that makes almost any grilled or roasted meat or veggie taste amazing! I was inspired to make my first Chimichurri sauce by my one of my closest friends who is married to a man from Costa Rica. She had obtained many a tasty recipe from the Costa Rican culture. (Although the sauce is originally from Argentina) She made the “Costa Rican” version of the sauce for me, and I loved it!
The beauty of Chimichurri sauce is that you do not have to go shopping. I like to use two kinds of herbs like mint and parsley. I usually find large inexpensive bundles of fresh herbs at my local grocery or 99cent store in the vegetable department. It is very much like a Latin pesto, without any nuts. Which makes this recipe gluten free, keto friendly, and frankly very healthy. So, here you go it whips up in abut 5 minutes and adds a punch of flavor to any weekly meal
Chimichurri Sauce
Equipment
- Food processor or blender
Ingredients
- 1 cup Mint (fresh)
- 1 cup Parsley
- 1 clove Garlic clove (it will be raw garlic so stick with the smallest clove in the bunch.)
- 1/2 cup Olive oil (mild)
- 1/4 cup Red wine vinegar **In a pinch you could use lemon or lime as a substitute.
- 1 tsp Red pepper flakes
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Add mint, parsley, and garlic into the food processor and pulse about 10 times until roughly chopped
- Add in the vinegar, and olive oil. Process until it is saucy and well blended
- Add in the salt, pepper, and red chili flakes, taste in order to adjust your flavor to preference.
- Enjoy!
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