What Exactly Is Chimichurri Sauce?
Chimichurri sauce is an Argentinean sauce made with olive oil and red wine vinegar. It’s a bright green color and tastes great with grilled meats, veggies, and anything else you’d normally pair with chimichurri sauce.
How Can This Sauce Be Used?
Chimichurri sauce is versatile enough to be used on almost any food. You can serve it as a dipping sauce for anything from grilled meats to vegetables. It’s also delicious on baked fish bowls, zucchini and orzo salad, and even rice.
Here are a few Budget Bytes recipes that use chimichurri sauce:
1. Chimichurri Chicken And Rice
2. Zucchini And Orzo Salad With Chimichurri
3. Baked Chimichurri Fish Bowls
Chimichurri Storage Instructions
You can keep chimichurri in the fridge for a few days, or you can freeze it in an ice cube tray. Either way, you’ll find that it loses its vibrancy after a day or two. If you’d rather not waste food, you can freeze it in individual portions in an ice cube tray and pop them out as needed.
What Else Can You Do With Chimichurri?
Chimichurri is a versatile condiment that goes well with almost anything. Try using it as a dipping sauce for vegetables, drizzling it over grilled meats, mixing it with mayo and serving it as a sandwich spread, or adding it to roasted potatoes for a light, herbaceous potato salad.
You can also dab a small spoonful onto fresh tacos, burgers, hot dogs, and chicken nuggets. Just brush it onto kebabs before grilling for a zesty finish. Or add it to mashed sweet potatoes for a delicious treat.
How Does Chimichurri Sauce Taste?
Chimichurri sauce is bright and flavorful. It’s made with fresh cilantro and fresh parsley, along with a few red pepper flakes and garlic. The result is a herbaceous flavor that packs a punch.
Add in the fat in the olive oils and you’ve got a delicious condiment that goes well with almost anything. You can serve it alongside grilled meats, vegetables, rice dishes, pasta, pizza, sandwiches, salads, soups, eggs, fish, chicken, pork, beef, seafood, etc.
Chimichurri Sauce Recipe
The best thing about this chimichurri sauce recipe is that it keeps really well. Remember that olive oil solidifies when cold, so be sure to take it out of the refrigerator at least twenty minutes before using.
You’ll need only eleven simple ingredients to whip up this tasty chimichurri sauce that are Italian parsley, fresh cilantro, virgin olive oil, red wine vinegar, garlic, oregano leaves, ground cumin, chopped, kosher salt, black pepper, and crushed red pepper flakes.
- Chop the garlic cloves into small pieces.
- Add the cumin seeds, coriander seeds, black peppercorns, and dried oregano to the mortar.
- Pound them together with a pestle until they’re cracked open.
- Add the remaining ingredients and pound everything together again.
- You can also do this in a mini chopper if you’d rather not get your hands dirty.
- Add the white wine to the fresh herb mixture and start blending.
- Gradually add the olive oil in a steady stream, then remove the sauce from the blender and store it in an open airtight jar in the fridge until ready to serve.