We are a sauce family. It’s one of the food items my husband is most opinionated about. He’s usually a sport with most things I make but his top complaint is when something doesn’t contain a sauce. Because of this, sauces make up a large portion of my component list. Like this chimichurri verde, most are quick and fresh- a perfect companion for vegetables (and some fruits!)
I’ve found the history behind chimichurri not very solid. Most references are that it hails from Argentina but with no specific origin. There are a few theories about where it came from and the name behind- this article gives a brief rundown. Chimichurri is mainly linked with grilled meats (specifically steak) but as mentioned, it’s a wonderful companion for vegetarian cooking.
An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.
- 1/4 cup finely minced parsley
- 1/4 cup finely minced cilantro
- 1 small shallot finely minced
- 2 cloves garlic finely minced
- 1 tablespoon finely minced fresh oregano
- 3 tablespoons apple cider vinegar
- 1 tablespoon sherry vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before serving.
Tips & Tricks: This is one recipe I like to use stems and all for the parsley and cilantro. Everything is minced so fine that it works well.
If you don’t feel like chopping, you could use a blender to make this sauce. However, the texture is not quite the same as it tends to emulsive.
I like to use Mexican oregano but I know it’s not easy to find fresh (I grow it). If you have some, I would suggest using that instead of Mediterranean oregano.
Red: An alternate to chimichurri verde is chimichurri rojo. Recipes I’ve made are similar to the green version with a heavy hand of smoked or sweet paprika along with cayenne. This recipe is a good example but I cut back on the cayenne quite a bit.
Parsley Only: Leaving out the cilantro and only using parsley is more traditional. I prefer the flavor addition of the cilantro but it’s really good without.
Spicy: Up that crushed red pepper amount. You can really play around with the heat level- it’s up to you and your preference.
How to use chimichurri
Grain Bowls: A perfect sauce for topping grain bowls, especially ones with roasted or gilled vegetables like cauliflower, sweet potatoes, or even sweet corn. Also works well as a topping to polenta.
Tacos: Drizzle chimichurri on vegetable or legume tacos- the acid from the vinegar is a perfect way to brighten up the filling. Works especially if you’re using a cheese like cotija.
Skewers: Make some grilled vegetable or halloumi skewers and use the chimichurri to serve with the skewers and grains.
Eggs: Fry a couple of eggs and drizzle the sauce on before serving.
Salad: I like to use the chimichurri like a dressing. I also like cooking chickpeas and tossing them in the chimichurri before adding to a salad.
Roasted Vegetables: As mentioned with the grain bowls, chimichurri is wonderful with roasted vegetables. Squash, sweet potatoes, cauliflower, and sweet corn are a few of my favorites.