- in Recipes by Bryanna G.
Easy to Make Chimichurri
Cue Usher from the past..."this is my confession"...This easy to make chimichurri sauce is not my great invention (I wish it was!), but it is great for summer food!
I got it from my cousin while we met up in San Antonio, who got it from friends in Utah, who brought it from Argentina! Needless to say, this simple recipe satisfies palettes everywhere! It was shared with me, and I immediately thought of you, my fellow mamas, who are always looking for something that isn't highly processed, easy to make, and delicious!!
Here's what I like about this chimichurri sauce:
it's light - which makes it perfect for summer!
it has a kick to it,
it's versatile (put it on chicken, steak, bread, whatever!)
it's delicious,
and I say it's easy to make because you're basically putting a few spices in a jar!
SO. SIMPLE.
and that's what busy moms love!!
Like I mentioned, you can put it on anything. Just over this 4th of July week, I had it on steak (awesome), we all put it on our chicken (my brother said it took the chicken "to another level!")
and then I warmed up some french bread with the easy to make chimichurri sauce on it and added some Italian blend (which will be its own post) and it was amazing!! Probably my favorite way to eat it! 🙂
Okay, so here's the super easy to make chimichurri recipe (there's actually 2 versions):
Version #1 - Canola oil Base (original Argentine recipe)
- 3 parts canola oil
- 1 part white vinegar
- 1 bunch fresh parsley, chopped
- 5 cloves garlic, chopped
- 3 tsp crushed red pepper
- 1 tsp oregano, chopped
- salt & pepper to taste
Chop the fresh ingredients as indicated above. Of course for the best taste, use all fresh ingredients, but if you don't have fresh ingredients, just use what you have. Pour in the oil first, then the white vinegar, then add the rest of the ingredients. Stir it all together in a glass jar.
*This original recipe will last you months in the fridge!
Version #2 - Olive oil Base
- 3 parts olive oil
- 1 part white vinegar
- 1 bunch fresh parsley, chopped
- 5 cloves garlic, chopped
- 3 tsp crushed red pepper
- 1 tsp oregano, chopped
- salt & pepper to taste
Chop the fresh ingredients as indicated above. Of course for the best taste, use all fresh ingredients, but if you don't have fresh ingredients, just use what you have. Pour in the oil first, then the white vinegar, then add the rest of the ingredients. Stir it all together in a glass jar.
*The olive oil base will have a different taste and will last a couple of weeks in the fridge.
A fresh batch won't be very spicy, maybe not even a mild kick.
But the longer the chimichurri sauce sits, the more the pepper comes out and you can really taste the heat!
For best results, make it one day before you plan to use it.
To make either recipe healthier, buy the purest, organic oil you can. However, if you don't know, the oil market is pretty sketchy (another topic for another day),
and there's no guarantee that your expensive canola/olive oil is in fact as good as the label and price suggest, so, get the oil that's in your budget and to your taste buds' liking 🙂
After you've made it, leave me a comment below! You're going to love the perfect for summer, EASY to make chimichurri sauce!