I am the queen of condiments and sauces. Seriously, they take up most of the room in my refrigerator (…and I know that many of you can relate). But, as good as these bottles of yumminess are, most store-bought varieties are full of weird ingredients and preservatives. I guess that’s what we are expected to settle for? Well, I say no thanks. With the exception of ketchup, (which is a pain to make from scratch) most other condiments, sauces or dips are super easy to whip up at home. Chimichurri is no exception!
Chimichurri is absolutely one of my favorite condiments. It’s bright, grassy and tangy and is perfect in the middle of winter when you are craving something fresh. This chimichurri comes together quickly thanks to a food processor or blender. Eat it within the first day or two after making. Similar to pesto, it doesn’t keep for very long, but that shouldn’t be a problem. You’ll have this sauce used up in no time. So pull out your food processor and get to cookin’!
To make, add 1 cup of packed cilantro and 1 cup of packed parsley to a food processor along with ¼ cup of champagne or white wine vinegar, 1 teaspoon each of salt and cumin, ½ teaspoon of black pepper, a pinch of red pepper flakes and ⅓ cup of light olive oil. Purée until smooth. Enjoy on salads, grilled meats or roasted or raw vegetables.
Chimichurri
Ingredients
- 1 cup packed fresh cilantro
- 1 cup packed fresh parsley
- 1/4 cup champagne vinegar
- 1 tsp salt
- 1 tsp cumin
- ½ tsp pepper
- pinch of red pepper flakes
- ⅓ cup olive oil
Instructions
- Add fresh cilantro and parsley, vinegar, spices and oil to a food processor or blender.
- Puree until smooth.
- Serve over grilled meats, salads, or roasted or raw vegetables. Enjoy!
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