This chimichurri sauce recipe is the ultimate summer grilling accessory: pour over grilled steak, serve with bread to dip, eat with chicken or pork, coat your veggies all up in it! It’s versatile, vegan, paleo-friendly, gluten-free, whole30-friendly, and super flavorful.
Y’all that have been reading my blog for a bit now, y’all know.
I’m all about the sauce.
I love sauces, I love sauce on basically anything and everything I eat. And chimichurri sauce is a special one; I dip toasted slices of italian bread in it, I spread it on churrasco, I use it as a condiment on pulled pork sandwiches. It’s great stuff. Magical, almost, the way that it can transform any dish you put it on into a fabulous, flavorful meal.
Okay, you might be like, “What the heck is chimichurri?!” Well, it’s an herby Latin-American sauce that has a little acidity, lots of garlic, some spice, and brings tons of fresh flavor to meats, sandwiches, pastas, the possibilities are endless.
I’ve been making chimichurri for years, since I was nineteen, actually. It’s not really a popular sauce in South Florida, but I learned about it more in Texas. That’s the wonderful thing about traveling and loving food, you never cease to learn and love the culture that surrounds you.
Alright, back to chimichurri: I’ve made it with dried herbs, all kinds of herbs, red pepper flakes, hot sauce, white wine vinegar, red wine vinegar, powdered onion and garlic, fresh onion and garlic in all honesty fresh herbs and spices are great, but it’s just as tasty with dried herbs and dried minced garlic and onion, since the oils and liquid kind of bring them back to life.
Use this on your grilled meats this summer, on your sliders, to dip your bread in. It’s too good to pass up, and when you make it, you’ll see what I mean.
I’d love to see your masterpieces this spring and summer, especially your special takes on my recipes, so tag me on instagram #sweetteaandthyme, twitter @sweetteaandthyme, or leave your photos on my facebook page. I can’t wait to see your photos and share them with the world!
- 1 cup fresh, flat leaf parsley
- ½ cup fresh oregano
- 3 cloves garlic, minced or pressed
- ½ cup extra virgin olive oil
- ½ shallot, grated to a paste
- 1 lemon's juice (about 3 tbsp)
- 1 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- Put all ingredients into a blender or food processor and give a whirl for 30 seconds, until all herbs are finely chopped and well combined.
- Let sit covered in the fridge for 1-4 hours, to let flavors combine.
- Keep in the fridge for a week.