Name: How to Make THE BEST Chimichurri Sauce - foodiecrush .com
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How to Make THE BEST Chimichurri Sauce - foodiecrush .com

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This easy, herbaceous Argentinian chimichurri sauce is a fresh parsley and cilantro salsa that gives grilled steak, chicken, fish, and vegetables a garlicky kick.
Firing up the grill is a summer habit I’ll never get enough of. The smokey flavor and char of any grilled protein or grilled vegetables is something I crave all year long. But I also crave the tangy yin to grilling’s savory yang, which is why I totally dig a zesty, herb-infused chimichurri sauce.
Adding flavor to foods that hit the hot grill grates is usually accomplished with marinades like this versatile Greek marinade or adding a simple spiced dry rub. But when I want to keep things super simple, my secret to the best flavor bomb is adding loads of that favorite vinegar/garlic/herb flavor AFTER simply grilling my steak, chicken, pork, fish, or vegetables. And that’s when I am very generous with spoonfuls of classic chimichurri sauce to this grilled skirt steak with fresh tomatoes and onion, and drizzle grilled vegetables with chimichurri too. Chimichurri is perfect for adding a final touch of BIG flavor.&nbsp; 
Chimichurri is a South American sauce made with a variety of herbs and garlic. The name and color change depending on the herbs and spices used.
Most known in Argentinian cooking as salsa verde, chimichurri sauce tastes bright and zippy and cuts through the savory, fatty flavors of Argentina’s world-renowned grilled cuts of flank steak or almost any cut of beef. Chimichurri is served at room temperature over hot or warm meats or can be served on room-temperature grilled veggies.
But fear not. Chimichurri isn’t just for steak. It’s sauced gold when draping grilled chicken, fish, vegetables and even pork.
Similarly prepared, the difference between chimichurri and homemade pesto is flat-leaf parsley is the main ingredient in chimichurri rather than basil. The addition of vinegar and lemon juice gives this chimichurri more of an acidic bite.
My philosophy is typically, “More herbs, more better.” That’s why I’ve also added cilantro and fresh oregano to my chimichurri. Hey! Use ’em if you got ’em. If you aren’t a fan of cilantro or don’t have fresh oregano on hand, just make up the amount called for with flat-leaf parsley and you will be good to go.
The bright flavors of chimichurri sauce ingredients include:
If you like more heat, add ½ seeded jalapeño when chopping. Not traditional, but it is good.
Make chimichurri fast in the food processor. Chimichurri is traditionally made with a mortar and pestle, where the herbs, salt, and garlic are mashed together to form a paste, and later liquids are whisked or drizzled in. If you’re not feeling the authentic chimichurri method, a whiz in a food processor or high-powered blender will get you on your way in a hurry.
To get the best chimichurri consistency, chop the herbs, garlic, and onion in a food processor or high-speed blender before stirring in the liquid. This will keep the herbs bright and green. Whizzing both the herbs and liquids together at once won’t chop the herbs fine enough and turns the sauce into more of a golden olive oil dressing. Or, feel free to work on your mincing skills and use a sharp chef’s knife to do the job.
You can make and refrigerate this chimichurri sauce a day or two ahead of serving. Like salad dressings with a high acid content, I’ve found the sauce kept in the refrigerator for quite a while. When I make a batch of chimichurri sauce I usually keep the leftovers in the refrigerator for 1-2 weeks and have found it’s still good to go. But as always, use your discretion.
If you make this recipe, please let me know! Leave a&nbsp;
&nbsp;star rating on this recipe below and leave a comment, take a photo and&nbsp;tag me on Instagram&nbsp;with #foodiecrusheats.
Fresh parsley and garlic give this easy Argentinian chimichurri sauce a bright and zippy flavor and is the perfect compliment to lighten up grilled steak, chicken or vegetables. 
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Course sauce
Cuisine Mediterranean
Keyword chimichurri
Servings 16
Calories 67kcal
Cook ModePrevent your screen from going dark
Make this sauce ahead of time and refrigerate for 1-3 days before serving.&nbsp;
Feel free to omit the cilantro or oregano, and make up the amount by using the Italian parsley instead.&nbsp;
Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 6.6mg | Calcium: 19mg | Iron: 0.6mg
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This easy, herbaceous Argentinian chimichurri sauce is a fresh parsley and cilantro salsa that gives grilled steak, chicken, fish, and vegetables a garlicky kick.
Firing up the grill is a summer habit I’ll never get enough of. The smokey flavor and char of any grilled protein or grilled vegetables is something I crave all year long. But I also crave the tangy yin to grilling’s savory yang, which is why I totally dig a zesty, herb-infused chimichurri sauce.
Adding flavor to foods that hit the hot grill grates is usually accomplished with marinades like this versatile Greek marinade or adding...

How to Make THE BEST Chimichurri Sauce - foodiecrush .com

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