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CHIMICHURRI!!! This has to be one of my all time favourite sauces! I also discovered the other day that my now 22 month old loves it too. This was evident to me when I kept getting “more, more”. AND then the next day she was walking around the house saying “churri, churri”. So 3 people in this house and they all love chimichurri. Job done!!
This originally Argentinian sauce comes in 2 forms. A red one and a green one. We are fans of the green version more than the red but that’s not to say there is anything wrong with the red at all. I just find the green one a little fresher and brighter. There are many ways to make chimichurri out there on the interweb. I have tried making many but after a while of experimenting this is the one I have settled on as the best in my household.
I love the freshness that coriander brings and the punch from the chili & ginger combo. The sauce itself works wonderful as a marinade on meats such as chicken or steak. I would say probably more a hangar or flank steak than a ribeye but that’s just my preference. To me there is nothing better than grilling a ribeye medium rare and drizzling a spoonful of chimichurri over it at the end #perfection. If using it as a marinade then omit the spring onions from the recipe below. Aside from using it with red meat, it is honestly so versatile that it’s good on anything grilled.
Here in Brisbane the BBQ is my new best friend – sorry wifey (but Miss Weber doesn’t ever answer back or complain about having a headache!!) I use it to cook most things on. Whether it’s asparagus (funnily enough the only thing my wife actually cooks), potato wedges, onions, peppers or meat it’s all on the Weber. You really can’t beat the flavour that a BBQ offers to your food – everything just tastes better. THEN with a dollop of this insanely simple to make sauce, you have the perfect dinner EVERYTIME.
I hope that you like the recipe and I’d LOVE to see what creations you put together with it so don’t forget to instagram me @another_food_blogger, pin me on pinterest. Most importantly subscribe to follow along with my ramblings!
Happy Cooking and Happy Eating Friends!
- 1 handful coriander incl stalks
- 1 smaller handful flat leaf parsley
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 3 tbsp olive oil but adjust accordingly
- 1/2 tsp ginger grated
- 1 tsp chili flakes but depends on how spicy you want it
- 1 green chili
- 1 lime juiced
- 1 spring onions sliced
- Blend all ingredients (except spring onions) in food processor.
- Taste and adjust seasoning/spice/citrus
- Stir in spring onions.
- Can use immediately but preferably store in fridge for at least 30 mins for flavors to incorporate.
- chopping board
- small food processor
- measuring spoons
- chimichurri will last for up to 3 days in the fridge, you will see and taste the vibrancy of it dull over time so I prefer to make it on the day I am using it so it's nice and brigh
- I also prefer to make it 30 min - 1 hour before I am using it as it gives the spices a chance to incorporate better
- to make red chimichurri (my recipe) swap the jalapeno for a red chili and add 1 teaspoon of smoked paprika to it
- when using as a marinade try basting the meat with the sauce too when grilling it for extra flavour, and as I mentioned above, omit the spring onions