So, me and my chimichurri sauce recipe again. Well, three of them…
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:
- Chimichurri sauce is good for so much more than just meat.
- To inspire you to use herbs you have on hand.
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 best chimichurri sauce recipe. Saves a ton of time on chopping herbs by hand.
Chimichurri Sauce Recipe 3 Ways:
- 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 sweetness. Probably would be best with lamb but very good with chicken anyways. Fat and garlic, what not to like?!
- 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.
- Parsley Chimichurri – This is the original and basic recipe and I liked 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.
5 Ways to Eat Chimichurri Sauce:
- Meat and Seafood Marinade – Lean chicken breast, pork tenderloin, shrimp and salmon would all marinate really well in homemade Chimichurri sauce. Then don’t forget to spread some more on finished product.
- 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.
- Salad Dressing – Especially to “merry together” all fridge leftovers.
- Pizza Sauce – With traditional whole wheat dough – oatmeal pizza crust. Spread under the toppings and drizzle on top too.
- Bread Spread – Toast thin slices of bread and read chimichurri sauce on top. Top with freshly sliced tomatoes.
Does It Go Bad?
Homemade Chimichurri sauce will last up to 2 weeks in a fridge. Because it is oil based, fresh herbs keep well preserved and fresh in it. I highly recommend to store sauce in a glass jar or container with a lid. Plastic is not environmentally friendly and harmful for human health.
Plus oil absorbs the fragrance from plastic like a sponge. So if you use regular dishwasher detergent, you might get a taste of that in your chimichurri sauce. Yuk! Recently we switched to this natural dishwasher powder and never looked back.
More Healthy Dipping Sauces to Try
Chimichurri Sauce Recipe
Mint Chimichurri Sauce:
Arugula Chimichurri Sauce:
- In a food processor or high speed blender, add Mint, Arugula or Parsley Chimichurri ingredients and process on Low until chunky sauce forms.
Store: Refrigerate in an airtight container for up to 7 days.
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.