Fresh Herb Chimichurri

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by

Chelsi
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I built a raised bed out of old pallets where I grow most of my herbs. This year they are growing out of control so I am constantly coming up with more ways to use up and/or store the excess. Being able to preserve, dry, and freeze my herbs to extend their life is always a goal. Chimichurri is so versatile and adds great flavor to many dishes.

Chimichurri is a bright green, herbaceous sauce that is said to have originated in South America. It’s often used as a marinade or sauce for meats and typically consists of garlic, parsley, oregano, vinegar, and olive oil. You can use any herbs you have on hand though, get creative!

Ways to Use Chimichurri:

  1. Grilled Meats: Traditionally served with grilled steak, chimichurri is also delicious with grilled chicken, pork, or lamb.
  2. Seafood: It pairs well with grilled or roasted fish and seafood.
  3. Vegetables: Chimichurri can be drizzled over grilled or roasted vegetables like potatoes, bell peppers, zucchini, or eggplant, enhancing their flavors.
  4. Sandwiches and Wraps: Use chimichurri as a spread or dressing in sandwiches, wraps, or burgers. It adds a burst of flavor and moisture to the layers of ingredients.
  5. Salads: Use chimichurri as a salad dressing or drizzle it over salads for a tangy and herbaceous twist. It complements both leafy greens and grain bowls.
  6. Dipping Sauce: Serve chimichurri as a dipping sauce for bread or mix with yogurt or sour cream as a dip for vegetables.
  7. Marinade: Use chimichurri as a marinade for meats, poultry, or seafood before grilling or roasting. It infuses the dish with its flavors and helps tenderize the protein.
Fresh Herb Chimichurri
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Fresh Herb Chimichurri

Course: Condiments, MarinadesDifficulty: Easy
Servings

16

tablespoons
Prep time

15

minutes

Chimichurri is simply a mix of fresh herbs with an oil and acid. There are so many ways to customize it to your liking.

Ingredients

  • 1/2 cup herbs* 

  • 5 small garlic cloves

  • 1 green onion

  • 2 Tbs lemon juice 

  • 1/2 teaspoon salt 

  • 1/2 teaspoon ground pepper 

  • 1/2 tsp red pepper flakes (optional)

  • 1/3-1/2 cup olive oil, depending on the consistency you prefer

Directions

  • Wash and pay dry your chosen herbs.
  • Peel garlic and juice lemon.
  • Chop herbs, garlic, and green onion. You can add these to a food processor as well.
  • Combine herbs with the rest of the ingredients and adjust your oil amount to your preference.
  • Let chimichurri sit in the fridge for a few hours so the flavors develop then add to your favorite meats, dressings, sandwiches, etc.

Notes

  • *Cilantro, parsley, and oregano are the typical herbs used in a chimichurri but feel free to experiment and make it your own! Below are a few add-ins you can try: 
    – Thyme and rosemary
    – Basil and oregano
    – Mint (great with pork)
    – Dill and parsley
    – Carrot tops, kale, chives, or any hearty leafy green can be added for extra nutrients and flavor.