easy chimichurri sauce

The sauce that is good on everything. Chimichurri is a tangy and herbaceous sauce that has hundreds of uses. It’s great as a dipping sauce, marinade, or salad dressing. This is a version with a combo of parsley and cilantro. Instead of the traditional red wine vinegar, this recipe uses rice wine vinegar and lime juice.

Chimichurri is a classic herb sauce. This is a version that slightly strays from the original, which is made with parsley and red wine vinegar. If you don’t have rice wine vinegar, use the traditional red wine vinegar in its place. Add a little extra vinegar if you don’t have lime. I like to use a combo of flat-leaf parsley (not curly) and cilantro but feel free to use just one herb if that’s all you have.

You will sharpen up your knife skills with this recipe. It’s best when all the herbs and aromatics are very finely chopped. You can also just add all the ingredients to a food processor and let that do the work for you as well.

Chimichurri is best served at least 30 minutes after making. This allows the ingredients to marinate in the vinegar and olive oil which helps to take the bite off the shallot. It will keep in the fridge for about three to four days.

I highly suggest making my chimichurri shrimp with it, but this sauce will be great with any protein. Use it as a marinade for roast chicken, serve alongside a grilled steak, or dress any roasted veggie in it. Chimichurri is a highly versatile condiment that you will want to keep making over and over.

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