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chimichurri sauce recipe

So, did you make any of iFOODreal’s recipes for Memorial Day? I would love to know. Honestly, don’ be shy to comment. My friends somehow are always so terrified to leave a comment on my blog although they cook a ton of my food. Please, don’t be shy. There is no lines to cross. With me there is almost no lines…almost.

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So, me and my chimichurri sauce recipe again. Well, three of them…

chimichurri sauce recipe

Last week I posted this totally guilt-free (what?! fat drips onto the grill) chimichurri chicken recipe and tested out the sauce 3 ways – with arugula, mint and parsley. That moment I decided to make a separate post about chimichurri sauce recipe because:

  1. Chimichurri sauce is good for so much more than just meat.
  2. To inspire you to use herbs you have on hand.
chimichurri sauce recipe

Chimichurri originated in Argentina which was totally confusing to me. As soon as I tasted it I was like “home”. Oil, garlic, herbs and salt – totally Ukrainian way of saucing food. I assume just any nation’s depending on herbs native to the region.

Food processor or blender works like a charm for making chimichurri sauce. Saves a ton of time on chopping herbs by hand.

chimichurri sauce recipe

Chimichurri Sauce Recipe 3 Ways:

  1. Mint Chimichurri – I have a healthy bush of large mint leaves growing like on steroids. It just has to be used. So, I thought why not in chimichurri mixed with parsley?! It was good with a dash of sweetener. Probably would be best with lamb but very good with chicken anyways. Fat and garlic, what not to like?!
  2. Arugula Chimichurri – Had a container of arugula in a fridge and a thought of zesty, peppery and garlicky sauce wouldn’t leave me. It was great taste wise and texture was just OK. I mean it was delicious and I could see it best for bread dipping or spreading.
  3. Parsley Chimichurri – This is the original recipe and I found it the best. That dash of dried oregano did the job. I just read a description of original Chimichurri recipe in Wikipedia and created a version based on that.
chimichurri sauce recipe

5 Ways to Eat Chimichurry Sauce:

  1. Meat and Seafood Marinade – lean chicken breasts, pork tenderloin, shrimp and salmon would all marinate really well in this sauce. Then don’t forget to spread some more on finished product.
  2. Appetizer Dip – with a fresh loaf of some organic crusty bread, see => olive oil dip for a mouthwatering example. Mmmmm. It is not hard to find rye or whole grain one at farmer’s markets and grocery stores these days.
  3. Salad Dressing – especially to “merry together” all fridge leftovers.
  4. Pizza Sauce – with traditional whole wheat dough, quicker healthy tortilla pizza or healthy pita pizza. Spread under the toppings and drizzle on top too.
  5. Bread Spread – toast thin slices of bread and read chimichurri sauce on top. Top with freshly sliced tomatoes.

Enjoy!

chimichurri sauce recipe

Chimichurri Sauce Recipe 3 Ways

Chimichurri Sauce Recipe 3 Ways

Ingredients

    Mint Chimichurri Sauce:
  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 3-4 large garlic cloves
  • 1 tsp himalayan pink salt
  • 1 cup mint, packed
  • 1 cup parsley, packed
  • Dash of maple syrup or raw honey
  • Arugula Chimichurri Sauce:
  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 3-4 large garlic cloves
  • 1 tsp himalayan pink salt
  • 1 cup mint, packed
  • 1 cup arugula, packed
  • Parsley Chimichurri Sauce:
  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 3-4 large garlic cloves
  • 1 tsp himalayan pink salt
  • 1 tsp oregano, dried
  • 1 cup parsley, packed
  • Dash of maple syrup or raw honey

Directions

  1. In a food processor or high speed blender, add Mint, Arugula or Parsley Chimichurri ingredients and process on Low until chunky sauce forms.
  2. Storage Instructions: Refrigerate in an airtight container for up to 7 days.
http://ifoodreal.com/chimichurri-sauce-recipe/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 tbsp:
Calories: 83.6
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 196.8 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.2 g
Protein: 0.2 g
WW Points+: 2

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6 Comments

  1. Carol

    I made this and marinated chicken breasts. Then cooked them on the BBQ grill. Used the remaining sauce to put on the brown rice I served with the dish. It was REALLY GOOD, even though I forgot to put in the honey.

    Reply
    • Olena

      Hi Carol. Glad my suggestions were tasty. It is OK to omit honey, not critical. I just find it rounds the flavours nicely.

      Reply
  2. Christy @ Feasting Not Fasting

    Chimichurri is one of my absolute favorites! So fresh and delicious. Last time I made it, I think I ate half the batch with bread before even bringing it to the table. Oops… Its so funny you say that about friends not commenting on your blog! Cracks me up because I hear this all the time too. Well, at least you know your recipes are well loved! 🙂

    Reply
  3. Jen

    I wanted to use up some mint and happened to have arugula as well, the arugula recipe was delicious! I don’t know what it’s going with, but it’ll be part of dinner tomorrow night. Thank you!

    Reply
    • Olena

      You are welcome, Jen. It will work pretty much with any protein or a carb side. Really anything. Cool thing is you don’t have to worry about seasoning whatever you decide to cook. Chimichurri will take care of that.

      Reply

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