If you ever find yourself with a surplus of herby green goodness, a tasty way to utilize those herbs is in a quick and simple chimichurri sauce! Perfect for marinating chicken or drizzling over flank steak and vegetables, the beauty of this recipe is that it really just acts as a guideline. Tweak the ingredients however you see fit to suit your personal tastes or best utilize what’s currently ripe in your garden. Add an extra jalapeno or red pepper flakes for additional heat, substitute pickled onion for the shallot to bring some tang, or try different types of vinegar and citrus to see which is your favorite. The possibilities for bold, bright flavor are truly endless–just don’t be afraid to season with abandon!
Tip: To cut down on prep time, simply toss all of the ingredients into a food processor and blend. Keep in mind, there’s no need to remove stems from soft herbs like cilantro or parsley–their stems taste just as good as the leaves!
- ½ cup finely chopped parsley
½ cup finely chopped cilantro
2 Tbsp finely chopped oregano
1 small shallot, minced
3 garlic cloves, minced
3 Tbsp red wine vinegar
Zest and juice of 1 lime
¾ cup extra virgin olive oil
¾ tsp sea salt, or to taste
⅛ tsp fresh ground pepper, or to taste
1 small jalapeno, minced (optional)
Note: If cilantro’s not your thing, just double the amount of parsley or experiment with a different herb!
Approx. 1½ cups
Refrigerate for up to 2 weeks; can also be frozen
Combine all prepped ingredients together in a bowl and mix thoroughly.
Use sauce immediately or refrigerate for up to 2 weeks.