Green herb chimichurri is the perfect addition to grilling night. It’s also perfect on a crispy fry, a bed of roasted carrots, or maybe a taco too! I don’t love using the phrase, “it’s good on everything!”, because if you’re reading this, you’re probably looking for specific ways to use it. But it really is good on everything!
Chimichurri is a sauce of herbs, spice, and acid, usually served with grilled meats. This herby condiment originates from Argentina, Uruguay, and Nicaragua. Usually when I find this at restaurants, it’s more roughly chopped than my recipe. I have a small food processor that makes whipping this together pretty quick, so my recipe might look a little different than what you may typically see.
For this herb chimichurri recipe, you will need cilantro and parsley for your herbs. To bring some heat, you will add a jalapeño and bite from raw garlic. For acid, I add both lemon juice and white balsamic vinegar. I like the freshness from the lemon, but I think the balsamic adds a touch of deeper flavor that’s really nice here! Blitz up in a small food processor, or finely chop each ingredient and combine with the rest. It gets better the longer it sits.
With summer 2023 right around the corner, this is a good recipe to keep in your back pocket for those days you’re cooking out. Grilled meat is of course a fantastic way to enjoy herby green chimichurri, but I it is an awesome addition to a plate of grilled vegetables too! I’m thinking a grilled zucchini, roasted carrots, or cooked asparagus. Add this sauce as a drizzle on top. Yum!
Read on for the recipe!
Green Herb Chimichurri
Chimichurri is an excellent topping to grilled meats, crispy potatoes, or anything you want to add a fresh hit of herbs and spice to! Mix it up, and use your favorite tender herbs. Lemon or lime works wonderfully here too!
Ingredients:
Instructions:
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Add all ingredients to a small food processor, or a small-serving blender, and blitz until very well processed and homogenous.
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If needed, add water by a teaspoon at a time to thin out or process more smoothly. Stop when desired consistency is reached.
Note
I like making mine in a small food processor, but you could hand-chop all the ingredients too!
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