Chimichurri Sauce with Lime & Cilantro

What doesn’t chimichurri make better? Maybe pancakes, unless they are corn cakes, and then it would be delicious! This zesty Latin American condiment, made with plenty of fresh herbs, garlic, peppers, olive oil, and wine vinegar is often served with grilled steak, but it’s fabulous on chicken, fish, or veggies and makes a delightful dipping sauce for bread. Plus it’s super easy to make! One of our favorite ways to use it is blended with feta for a delicious salad dressing. Look for that recipe soon! 

Chimichurri Sauce

Servings 1 /2 Cup of Sauce
Prep Time 20 mins

Ingredients

  • 2 jalapeños or Fresno chilies or one of each
  • 1/2 bunch cilantro leaves or about 2 cups loosely packed
  • 1/2 bunch Italian parsley or about 2 cups loosely packed
  • 2 tablespoons fresh oregano or 1 teaspoon dried oregano
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice

Instructions

  • Put peppers, garlic, cilantro, parsley, and oregano in the food processor and pulse until it reaches the texture you like.
    Some like it quite chunky while others like it puréed smooth.
    We have people in both camps in our house! Either way, once it’s chopped, transfer the veggies and herbs to a bowl and add the remaining ingredients.
    Mix well. Use right away or store in an airtight container in the refrigerator until ready to use.
Process this chimichurri sauce to your desired texture. Some love it smooth and others prefer a more chunky sauce.
Parsley, cilantro, oregano, chili peppers, garlic, olive oil, vinegar, and lime juice come together in this zesty, piquant condiment for meats, bread, or salad dressing for your favorite greens!

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