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If you have an interesting, quick, fresh sauce in the refrigerator, you can rescue almost anything that needs help.
For example, if your grilled protein (chicken, fish, steak, tofu?) is just sitting there on the plate, give it a little bit of a goose with a Chimichurri Sauce — a fresh green parsley, oregano and garlic sauce popular in Argentina. I think of it as Argentinian pesto.
Come to think of it, Chimichurri Sauce would also enliven your grilled cheese sandwich, your steamed vegetables, your morning fried eggs and your plop of polenta or mashed potatoes.
See what we did here? We took a classic condiment and reimagined it into a savory savior, a salsa slather, a scrumptious sauce.
Let’s call it the superhero of seasoning.
And then let’s call everyone for dinner!
Recipe: Classic 5-Minute Chimichurri Sauce
Summary: An Argentinian garlicky parsley salsa found all over South America and served with grilled meat – a perfect accompaniment to pretty much anything!
Ingredients
- 1 cup firmly packed parsley, thick stems trimmed
- 3-4 garlic cloves (I used 4)
1/4 of a white or brown-skinned onion- 2 tablespoons fresh oregano (or 2 teaspoons dry) (I used oregano from my herb garden)
- 5 tablespoons olive oil (I used Arianna Trading Co. Organic, raw, unfiltered extra virgin olive oil)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice (I used Meyer lemon juice)
- Scant 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional (I used this!)
Instructions
- Pulse parsley, garlic and onion in a food processor or chopper until finely chopped. Pulse in remaining ingredients, taste, and adjust seasoning if necessary.
- Makes about 1 cup. Store in a lidded container in the refrigerator.
- Use to marinate or top steak, chicken, fish or vegetables, or sauce polenta, potatoes, sandwiches or eggs. Let your imagination soar!
Quick notes
My Secret Recipe Club creations
Here is a list of what else I have made for the Secret Recipe Club since I joined the group. Check it out!
Disclosure: Arianna Trading Company sent the olive oil for recipe testing.
Preparation time: 10 minutes
Diet type: Vegetarian, vegan
Diet tags: Gluten free, Raw
Number of servings (yield): 8-10
My rating
I found this recipe on the fun blog 84th & 3rd . It’s a lively site, written by JJ, who lives in Sydney, Australia, and has a world view that matches mine: “I make stuff, bake stuff and write stuff. And really, as long as there is cake and tea no one will get hurt,” she says. She also tells us “food should be fun, healthy should not mean boring, and if all else fails pie makes everything better.”
Amen, sistah!
I bookmarked her Smokey Chilli-Lime Hummus, and her Genius Goat Cheese Icing looks aptly named (really, go check that one out; mind blown!). Her “almost recipe” of Fig, Feta, Tahini & Thyme on a brown rice cake is a brilliant lunch!
I enjoyed exploring JJ’s blog this past month as part of my assignment from Secret Recipe Club. I am on a bit of a Down Under roll, because last month I was also assigned an Aussie blogger. It works for me!
Join us in the Secret Recipe Club this month for some delicious eats, from JJ’s blog and many others!
You can see what other cooks in the Secret Recipe Club made this month, right below here in the array of photos. Click any of them to be transported to that particular recipe!
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 24 comments… read them below or add one }
I really need to get my herb garden going–I have a feeling once I start making this, I’ll need to have it on hand all the time!
Anne,
This is soooooo right up your alley.
You just can’t beat a good sauce and it really will rescue most dishes. I love the colour and name of this sauce. Great SRC pick!
That sounds so good! I have a big parsley plant in my garden so this sounds perfect. Fabulous.
Karen,
Oh yeah, homegrown parsley. Go for it!
You know, I don’t know that I’ve ever tried chimichurri. I think it’s time to change that. This sounds fantastic!
Very popular sauce in Brazil in the “rodizio places” where you eat meat until you cannot eat it anymore, it keeps coming and coming
I’ve never made it but a friend of mine used to make a gallon of it at every party
Beautiful color, such intense flavor!
Nice pick for your SRC this month!
Thanks, Sally! I would love to visit Brazil.
What a versatile condiment! I can’t believe I’ve never had it before. It sounds absolutely amazing. Great pick this month! Thanks for sharing 🙂
I love chimichurri sauce – it’s great on so many things! What a great choice to share with us!!
This is such a pretty color. My husband does a little happy dance whenever anything has Chimichurri Sauce. Great pick!
Looks amazing! I would love to try this on burgers!
Tara,
It will rock your burger!
I can almost smell how fresh and delicious your Chimichurri sauce is! Lynn @ Turnips 2 Tangerines
What a beautiful sauce! I love that you highlighted a recipe that can go with so many things. Great SRC pick!
Thank you for the nice recipe.
I have never had chimichuri…may have to try it sometime!
FABULOUS recipe and photo and I am a HUGE fan of Chimmichurri sauce, especially for steaks! Karen
That is so gorgeous! Love that bright, fresh, vibrant color! Beautiful SRC pick!
I love how close it is to pesto – anything close to pesto is something I want to make and eat asap! It looks absolutely divine 🙂 Happy reveal day!
Your chimichurri looks so green Dorothy! It does go with so many dishes, I just love it.
Thanks for the kind words and I’m glad you enjoyed the sauce – reminds me that I have some herbs languishing in the crisper at this very moment ;D Cheers!
Great choice for SRC this month!! What a beautiful color! I think that would make you want to eat anything!!