Chimichurri is a condiment that comes from Argentinian cuisine, and boy am I glad it spread to the rest of the world. While it’s generally used when grilling meats, it’s definitely delicious when used in a variety of ways, even as a dip for fries or as a “pesto” spread on hot buttered bread (not that hot buttered bread is quite Chirpy-approved, but ya know).
While it’s also not one of the prettiest of things to grace your kitchen, it sure is one of the tastiest.
Homemade Chimichurri is a quick 2 minute throw-together recipe that you can easily make in big batches (that last pretty well in the fridge too). Then you’ve got some handy whenever you need it, and trust me – you’ll learn to need it pretty often. Breakfast, lunch, and dinner. It’s just that good. You’ll find ways to incorporate it really quick.
Cody and I have been on a “homemade condiment” kick lately and want to eventually make all of these things ourselves.
And it is, as most homemade condiments are, healthy and flavorful. It’s a great way to use whole ingredients to really bring some intense flavor to your meals. Eating healthy should never be a bland experience, and this recipe should definitely be one of your staples to spruce things up. It’s one of ours for sure.
If you’re interested, go have a look at these homemade sauces and things we make and love from around the web:
- Real Restaurant Style Salsa
- Mango Remoulade
- Tzatziki
- Easy Thai Peanut Dipping Sauce
- Homemade Spice Mustard
Homemade Chimichurri – Pin It!
Homemade Chimichurri Recipe
- 1/2 cup • fresh parsley
- 1/2 cups • fresh coriander/cilantro
- 4 cloves • garlic
- 1 tsp • dried oregano
- 1 • small red chili pepper [deseesed and deveined]
- 1/4 • onion
- 2 tbsp • lemon juice
- 2 tbsp • red wine vinegar
- 1/2 cup • avocado oil [or oil of preference]
- to taste • salt and pepper
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Blits everything together in a food processor to desired consistency, but leaving it on the chunkier side is preferable.
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