This classic Argentinian Sauce takes only minutes to make and the perfect little sauce/condiment to pair with all your grilling specialties.
Chimichurri is a herb-based raw sauce & condiment – you simply chop and stir all the ingredients together.
No two recipes are alike – this is how I make it ~ “a mixture of several things in no particular order” said to be the meaning of the sauce.
I had fun putting this together! First, I found these amazing FAT asparagus from Mexico. I’ll have to wait a few more weeks until local asparagus are cut from the fields.
I thought Hearts of Palm are a similar size, so I paired the two – and grilled the asparagus for a nice roasted flavor.
See the recipe here: Grilled Asparagus & Hearts of Palm with Chimichurri Sauce
To make – cut the asparagus and hearts of palm the same lengths – add to a platter in a
“quilted pattern” and spoon over some Chimichurri.
Such a versatile sauce!
A pesto-like sauce… no cheese, no nuts, but made with a parsley base, oil, vinegar and other flavorings.
Punch-up the flavor how you like it. It can be spicy or mild; you control the red chiles. Red pepper flakes are mildly spicy – while Szechuan chili flakes (I have these in my cupboard) are darn spicy.
To make the Grilled Chicken Paillard:
Slice chicken breasts in half lengthwise; pound between plastic wrap until thin. Marinate in evoo and seasonings, such as smoked paprika, oregano, salt, pepper and chili flakes. Grill until golden and just cooked through. Add Chimichurri sauce while still warm.
Stir together Parsley, Oregano, Garlic, Red Wine Vinegar, Scallions, Chili Flakes, Salt, Roasted Red Peppers (not traditional yet I love them here!) and Fruity Extra Virgin Olive Oil. Let stand to blend the flavors for at least 2 hours. Refrigerate and use again the whole week!
I know – wow… these are j-u-m-b-o!! I love these guys – have a meatier, earthy flavor and so juicy.
How to Use Chimichurri:
- As a side sauce/condiment – perfect on everything fresh off the grill
- Make into a salad dressing by adding extra vinegar.
- Perfect on pasta – add while pasta is warm to grab the flavors
- As a dip for taquitos
- Drizzle over your breakfast eggs or omelets
- Top grilled shrimp, chicken to vegan proteins
- Make my Grilled Asparagus & Hearts of Palm Salad with Chimichurri
- Make my Grilled chicken Paillard with Chimichurri
- Spoon some over your fresh taco creations
- Try some on vegetable kebobs hot off the grill
See ALL of the recipes in Condiments For Flavor Category.
Enjoy the pleasures of Chimichurri!
Zesty Chimichurri Sauce and How To Use It!
- 1 cup fresh parsley cleaned and dried
- 2 tablespoons fresh oregano cleaned and dried
- 3 medium fresh garlic cloves peeled, finely grated or minced
- 1/2 teaspoon red pepper flakes (or Szechuan chili flakes)
- 2 tablespoons red wine vinegar
- 2 tablespoons roasted red peppers finely chopped
- 2 tablespoons fresh scallions finely chopped
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil a fruity variety
- Chop the parsley and oregano to a coarse texture, not very fine.Add to a medium sized bowl to hold.
- Add remaining ingredients and blend well with a fork.Let the flavors blend for about 2 hours for the best flavor.
- Use as a side sauce/condiment for many foods, especially grilled items.