• Sarah Subrize

Quick + Easy Chimichurri Recipe


Authentic chimichurri is made with a mortar and pestle or chopped by hand, but this version is pulsed in a food processor to make it a tad quicker to prepare. It’s flavorful, nutritious and delicious. It can be used as a marinade, dipping sauce, or condiment to drizzle over meat, fish and vegetables. You can even drizzle it on your morning eggs, mix with mayo or avocado for a yummy sandwich spread, toss with pasta salad, toss with roasted potatoes, etc. Only takes a few minutes to make and freezes well in ice cube trays to use another day if you have extra (just might lose its vibrancy a little, if frozen.)

Makes about 1 ½ cups

Prep Time: <5 minutes

Cook time: - minutes

Total time : <5 minutes

Ingredients

1 cup cilantro, tightly packed

1 cup parsley, tightly packed and stems removed

2 Tablespoons oregano, stems removed

1/4- 1/2 small onion or 2-3 shallots (about 1/2 cup diced)

2-3 cloves garlic

Zest and juice of 1 lemon ( about 3 Tablespoons juice)

2 Tablespoons red wine vinegar

1/2 cup olive oil

S+P to taste

Method

1. Add all the ingredients except the oil to a food processor and pulse until chopped.

2. Slowly stream in the oil and pulse until it is all combined.

3. Serve or refrigerate or freeze.

4. ENJOY 😁

NOTES: You can add a chopped red chili or red chili flakes if you like a little heat. The raw garlic is enough of a bite for me so I leave it out.

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