I wanted to share with you one of my all time favorite sauces for just about any food, chimichurri sauce. If you have never had chimichurri sauce, this authentic chimichurri sauce is made with parsley, garlic, some sort of acid (lemon, vinegar or both) and some spices and it is so delicious. Add it to veggies, meats or anything that needs a little kick of flavor.
This easy authentic chimichurri sauce is traditionally added as a topping to meat (steak, pork, chicken) after it is cooked (like churrasco steak). It is also so delicious used as a dip for fries and vegetables too.
One of my favorite ways to use this chiumichurri sauce is in my recipe roasted vegetables with chimichurri.
There are many different recipes for chimichurri and I am sure they are all good but I just love this particular recipe. It is a very authentic chimichurri recipe from Cuba.
It comes from a Cuban friend of mine who was kind enough to share his special trick to make it perfect (more on that below).
Now when I say share, imagine being at a BBQ with 20 or so people with one man in the kitchen the whole time making tons of this stuff, adding it to meat, making more, adding it to more meat. You get the point!
A Cuban BBQ is a pretty serious deal and I promise you will never leave hungry 🙂
Ingredients you will need
- Italian parsley
- Garlic cloves
- Red pepper flakes
- Lemon
- Vegetable oil
- Olive oil
- White vinegar
- Kosher salt
- Water
How to make chimichurri
I am going to share that special trick with you on how to make that perfect chimichurri and the trick that other recipes don't do.... It is blanching the parsley! The is the very first thing you want to do.
Here are all the steps:
- Blanch parsley. This takes a little of the rawness out of the parsley.
- Finely chop the parsely and garlic then add it to a bowl.
- Add remaining ingredients to the bowl and mix well.
I told you this chimichurri sauce was easy and the one extra step of blanching the parsley makes all the difference in the world. Now you can keep it as your own secret or share it with others!
Different Types of Chimichurri Sauces
This easy chimichurri sauce is the more traditional chimichurri used on meats; it is also called a chimichurri verde. There are other chimichurri sauces out there like the rojo chimichurri which tastes just as delicious but definitely doesn't get the credit it deserves.
The rojo or red chimichurri is definitely a great one to try. They each are a slight bit different but equally amazing!
Once you make this and see how easy it is to make an amazing sauce for your meats, I am positive you will never stop!
More Recipes You May Like:
- Roasted vegetables with Chimichurri Sauce
- Rojo Chimichurri
- Roasted Green beans with Rojo Chimichurri
- Steak Tips with Rojo Chimichurri
- Flank Steak with Salsa Criolla
- Italian Potatoes with Salsa Verde
Easy Chimichurri Sauce
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 1 Bunch Of Italian Parsley. blanched (throw the parsley in boiling water for about 1 minute just until it turns a vibrant green then strain it and run it under very cold water
- 4 garlic cloves minced and then crushed
- Red pepper flakes just a pinch
- 1 Lemon squeezed
- ¼ cup vegetable oil
- ¼ cup Olive oil
- ⅛ cup white vinegar
- 1 teaspoon Kosher salt plus more to taste after you've tried it
- 2 tablespoon Water
Instructions
- blanch your parsley and set aside.
- Prepare your garlic and add it to a bowl.
- Now finely chop your parsley and add that to the bowl.
- Add the rest of the ingredients to the bowl and mix well.
- The longer this sits the better it tastes so I usually try to let it sit for at least 20 minutes.
TO USE
- Add a little to your meat as a marinade.
- After you are done grilling meat, add a heaping amount over top of your cooked meat, tent with aluminum foil and let the meat rest for 5-10 minutes and serve your meat with the remaining sauce on the side.
- You can also use as a dip for fries or vegetables.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Daniel says
Made this and yum! It goes great on everything. We used it on chicken but I will try it on steak next.