Chimichurri Sauce – Not Authentic but Darn Good!!!!

Chimichurri Sauce can be used as a sauce or a marinade. It has a ton of flavor and can be made in just a few minutes. Of course, our Chimichurri Sauce is not authentic but it is flavorful and will not disappoint. The biggest change we made was to cut the amount of oil used and, of course, we added a little heat with some serrano peppers. As always, we love the challenge of cutting the fat in dishes while keeping (and enhancing) the great flavor.

What is Chimichurri Sauce?

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This Chimichurri Sauce is a bright, spicy, herby sauce that’s great with grilled and roasted meat. If you’ve never had this sauce before you are about to have your mind blown. Seriously, this sauce will change your life. Well it might not change your life but it will make you happy and it can really change up boring meat dishes.

The sauce is similar to Pesto but no cheese, nuts, or basil. Yes we do believe Pesto is only made with basil but that argument is for another day. Chimichurri Sauce has a heavier focus on vinegar. The ingredients usually are cilantro, parsley, oregano, shallot, vinegar, olive oil, garlic, pepper and salt. This is a prime example of how simple fresh ingredients can become a flavor explosion and turn a dish into a masterpiece! It’s so simple to make and it can go with just about everything like steak, pork, chicken, vegetables, and even seafood. Really anything…We haven’t put it on ice cream. . .yet!

How to Make It

Sauces really do make a difference and can elevate a simple piece of steak into something totally incredible. This Chimichurri Sauce really is an easy way to make your guests think you worked all day on a special sauce for dinner, when really, it only has eight ingredients and takes about five minutes. Also, the herby sauce can totally transform a dinner from something boring to one that will get everyone to clear their plates. Just be prepared for everyone wanting seconds!!

First, chop the shallot, garlic and peppers (if using, again this is not traditional) in a food processor with the red wine vinegar. Then chop up the cilantro, parsley, and oregano and add in salt with the shallot and garlic. Place the mixture in a bowl.

Stir the olive oil into the herb mixture.

TIP: If the Chimichurri sauce is too thick add a tablespoon of water. Only add one tablespoon at a time until the sauce has the consistency you want.

As in any recipe, if you don’t want the Chimichurri Sauce spicy leave out the peppers.

Chimichurri complements any number of meats and vegetables.

Things to try with Chimichurri Sauce

Here are some of our favorite ways to use Chimichurri sauce:

Great on grilled foods of all kinds like steak, pork chops, chicken, shrimp and even salmon. Serve it with roasted chicken or a baked chuck roast.Drizzle it over vegetables. We love to make grilled veggies in the summer and this sauce really amps it up. Just think how great roasted veggies would be with this sauce.For a really quick side dish, roast some potatoes and toss the potatoes with the sauce.The sauce is also great way to marinade for meats, seafood, and even veggies.Use your imagination with this sauce its very versatile. I think it would be great to mix in with some sour cream and use it as a spread with a hamburger. Let us know how you use this yummy sauce.

TIPS and Tricks:

This recipe makes about 1 cup of Chimichurri Sauce. If you want more (which I know you will) double or triple the ingredients!It’s easy to freeze in a freezer bag. But this is so easy to make it will take longer to defrost than to just make a fresh batchIf you don’t like the taste of cilantro replace it with oregano or just double the parsley. We like to use the flat leaf parsley.Remember to taste this to see if you want more salt or vinegarIf the sauce is too thick add a tablespoon of water. Stir in the water. Keep adding a tablespoon at a time until the sauce it the consistency you want.

Chimichurri Sauce – Not Authentic but Darn Good!!!!

Fresh herbs combine with garlic, shallot, vinegar, and olive oil to create a bright flavorful sauce that will punch up any dish!

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Course: Appetizer, Condiment, Dinner Cuisine: Spicy Keyword: merinade, sauce
Prep Time: 5 minutes Total Time: 5 minutes
Servings: 6
Calories: 119kcal
Author: Belly Laugh Living

Ingredients1 Shallot4 Cloves Garlic1/2 Cup Red Wine Vinegar1/2 Cup Fresh Cilantro1/2 Cup Fresh Parsley1/4 Cup Fresh Oregano1 teaspoon Salt4 Serrano Peppers Optional1/3 Cup Olive Oil
InstructionsIn a food processor combine the red wine vinegar, shallot, garlic, and serrano peppers. (NOTE: The serrano peppers are only added if you want it spicy). Chop until fine.1 Shallot, 4 Cloves Garlic, 1/2 Cup Red Wine Vinegar, 4 Serrano Peppers Add the cilantro, parsley, oregano, and salt to the food processor and chop until finely minced and combined. Place mixture in a bowl.1/2 Cup Fresh Cilantro, 1/2 Cup Fresh Parsley, 1/4 Cup Fresh Oregano, 1 teaspoon Salt Stir the olive oil into the sauce1/3 Cup Olive Oil Enjoy with your favorite meat, seafood, or veggies

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