The perfect table condiment for all your meats and poultry.
A wonderful medley of fresh herbs chopped and vinegar. A must-try!
Last year, after years of talking about it, I decided to start a small vegetable garden. I had one long ago and always loved the fresh daily picking.
The Arizona weather is not as mild as it is in Northern California thus, a learning experience came into play.
I am happy to report that all I planted last year came back, and all I have produced on my True Garden tower is growing beautifully.
As of today, everything I planted has been thriving, and my herbs have inspired quite a few dishes.
The recipe that I am sharing is one of them.
In this Article
What is Chimichurri?
Chimichurri is an uncooked sauce made with all fresh herbs, usually finely chopped parsley, minced garlic, oregano, red pepper flakes, and vinegar.
I took the inspiration from the chimichurri sauce and added my spin to it. Although chimichurri contains only two herbs, I added a couple more that I had on hand.
I was very light on the jalapeno as per personal choice. Do as you can handle the heat. I am very lightweight in that department, unfortunately.
A hot red pepper will give a pleasing spark to your chimichurri.
Tips on creating this wonderful side dish of chimichurri
- Using all fresh herbs gives this dish a very savory, robust flavor.
- I used the food processor to chop all the herbs to save time. Of course, you can chop everything by hand.
- Add a little oil to all the herbs using the food processor. Once you have them roughly chopped, add the remaining olive oil and vinegar.
- Use good red wine vinegar. I used French as a preference, as you need that natural bite in your salsa.
- Same for olive oil. Always use your good oil for raw salsas. You will never regret it.
It goes well with…
Any chicken, fish, and steak. We prepared it and enjoyed it with all three and were in awe.
BBQ Marinate Chicken is a great dish in this easy Chimichurri recipe.
However, Marinated Flat Iron Steak is another alternative.
I only recommend what I use and love. I also added the vinegar as it is one of my lifelong favorites. Cooking without it would not be the same.
Sharp Knife – small chopping needed
Food processor – does all the heavy chopping required for this recipe.
Serving container – to showcase your beautiful chimichurri
Red Wine Vinegar – A must with all my cooking. It is high in acidity, and a little bit goes a long way.
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If you enjoyed this recipe for Chimichurri, look at some of my other recipes:
- 1 shallot
- ¾ cup parsley
- ¼ cup cilantro
- ¼ cup mint
- 1 teaspoon oregano
- 2 garlic cloves, shell and hard end removed
- 1½ teaspoon salt
- 1 teaspoon black pepper
- ¾ cup olive oil
- ½ cup red wine vinegar
- ½ jalapeno, seeds removed
- Add all the fresh herbs, jalapeno, salt, and pepper to a food processor and pulse until all the herbs are chopped. Add olive oil and vinegar and give it a couple more pulses.
- Serve over fish, steak or chicken. Store in refrigerator for up to 3 weeks.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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