Easy Chimichurri Recipe

If you're familiar with Argentinian ​​cuisine, then there's no doubt that you have heard of chimichurri sauce. While some may recognize this sauce because of its vibrant green colors, most people know it thanks to its incredibly fresh taste. This sauce features several fresh ingredients that you get from your local produce spot or grocery store, including fresh cilantro, Italian parsley, lime juice, garlic, and a few other ingredients that marry together perfectly. The more fresh ingredients, the better as we like to say here at Tasting Table. This versatile sauce pairs well with anything from salads to meat and just about everything else between. Maybe we'll just call it the jack of all trades?

Recipe developer Miriam Hahn came up with this classic chimichurri recipe that you can whip up in no time. "My favorite thing about this recipe is the incredible flavor you get from such a short list of simple ingredients," Hahn raves. "I make a lot of Mexican food and love to offer different sauces. This is so perfect for me to make any time because I grow both parsley and cilantro in my garden so always have the ingredients." This vibrant sauce pairs wonderfully with dishes like steak, tacos, or even as a drizzle on pizza — so let's get right into it!

Once you are ready to start, grab all of the fresh ingredients that you'll need, including cilantro, Italian parsley, garlic, olive oil, lime juice, honey, cumin, salt, and pepper.

We keep talking about the freshness of cilantro and parsley, but both herbs are pretty nutrient-dense, too. "Parsley and cilantro are both very powerful herbs that offer lots of vitamins and minerals," Hahn explains, adding that they're "also known for helping the body detox any heavy metals collected in the body."

The first thing you need to do is grab your cilantro and parsley, and make sure both herbs are washed. Using a cutting board and a sharp knife, go ahead and rough chop the parsley. "For [a] rough chop, I just run my knife through a few times mainly to be able to fit it in a measuring cup," Hahn shares. "I like break it down a little bit before putting it in the food processor also." Be sure that you avoid using the bottom half of the stems and just get the leaves. Once both herbs are chopped, measure out a cup of cilantro and ½ cup of parsley.

Grab a food processor and begin adding your ingredients. This includes cilantro, parsley, garlic, olive oil, lime juice, honey, cumin, salt, and pepper. Turn on the device and blend the ingredients for about two minutes. Be sure to scrape any splattered ingredients from the sides of the food processor and place them back in the bowl so they'll blend. When finished, the mixture should be smooth. "The sauce tastes like a blended green salsa with lots of lime," Hahn describes. 

Wasn't this chimichurri sauce a breeze to make? The last step in the process is to enjoy this vibrant green chimichurri sauce on your favorite dishes. Hahn also gives a few great serving suggestions. "I love to put this sauce on mushroom and black bean tacos (pictured) but also any type of burrito, tostada, fajitas, buddha bowl, rice or beans," she says. "If you want it to be more of a dip, you can add an avocado to thicken it and it is amazing." 

If you happen to have leftovers, Hahn notes that you can keep them in a sealed container for up to five days. So, go ahead and make this sauce ahead of time, and enjoy it with lunch and dinner all week long!