Do you have a go-to sauce?
If I’m being honest, mine is probably ranch (pretty sure this is an Iowa/Midwest thing…). However, I’ve recently developed a love affair with chimichurri. Fragrant, flavorful, and fresh – it covers all of my bases for a marinade, dressing, and sauce. I just love its versatility – marinate chicken, top off some steak (like my Sous Vide Flank Steak), or use it to roast veggies. The possibilities are endless!
Chimichurri also reminds me of summer, probably because it’s a sauce with origins in Argentina. Colin introduced me to it a few years ago shortly after we met, and I’ve been hooked ever since! He makes his with the addition of cilantro and red onion, but it doesn’t deviate too far from the authentic version. Special thanks to Col for letting me share this recipe on the blog today – such a great Instagram/blog boyfriend!
(Not So) Pro Tips
1. It’s hard to write a recipe for chimichurri because it’s something that Colin and I personally believe should be done by taste. You may need more vinegar one day than another, your cilantro or parsley may be more fragrant than usual, or you may not be feeling as much salt. Please taste as you go and make any adjustments to your personal preferences – cooking should be personal and fun! We only used half of a red jalapeno because I can’t handle quite as much heat as Colin… Feel free to also use red pepper flakes if you don’t use jalapeno often.
2. Don’t pull a Colin and try pushing down the herb blend with a wooden spoon while the blender is running…
3. We do recommend letting this marinate in the fridge for about an hour so the flavors have a chance to develop. This isn’t a necessary step, but it pays off when you taste the final product.
A note on nutrition…
Fresh herbs (and spices) are a great way to season your food without adding extra sodium to your meal. If you’re someone who needs to reduce the amount of salt (sodium) you consume, consider making your own sauces and dressings. It’s likely that you won’t be adding as much salt as some commercially made products when you’re cooking from scratch at home. Try different flavor combinations to find one you enjoy!
And while herbs and spices are known for adding flavor, many have antioxidants or other added health benefits. It’s best to get herbs from whole food sources instead of supplements, but if you are considering supplementation, please always speak to your doctor first.
What are your favorite herbs and spices to cook with at home?
I’d love if you let me know in the comments!
Mindfully yours,
Sam
| Prep Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
cups
|
- 3 cups fresh Italian parsley chopped, remove most of the stems
- 4 cups fresh cilantro chopped, remove most of the stems
- 1/3 cup fresh oregano remove the stems
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 3 tbsp water may need more depending on desired consistency
- 2 tbsp red onion chopped (can substitute shallot)
- 1/2 each jalapeno chopped
- 3 cloves garlic minced
- 1/2 lime, juiced (or to taste)
- 1/8 tsp salt (to taste)
- 1/8 tsp black pepper (to taste)
Ingredients
|
|
- Chop the parsley, cilantro, jalepeno, and garlic.
- Add ingredients to a food processor or strong blender. Pulse on high until well combined.
- Let marinate in the fridge for approximately 1 hour so the flavors have time to develop.
This chimichurri is wonderful with Colin's Sous Vide Flank Steak or paired with chicken, fish, or veggies. We also love using it as a salad dressing. Double the recipe and eat off of it all week!
