Have you ever had chimichurri sauce?? It’s AMAZING… bright, fresh, zesty- everything good. You will most commonly see it served on steak in restaurants but holy moley, the sky is the LIMIT with this stuff. I put it on veggies, to marinate or top seafood and poultry, as a salad dressing, on eggs (see image at the end), even as a dip for my OVEN ROASTED ARTICHOKES <<< recipe here (The artichoke dip discovery was LIFE CHANGING).

 

The most amazing thing about it all though, is that it is a snap to make and super impressive to anyone who tries it. Keep in mind (like with all of my recipes) the ingredients are super interchangeable, use whatever herbs you like! Also, this is my take on chimichurri, some recipes don’t call for lemon or shallot etc. but this is how I like it.

 

You have two options when making this stuff.

 

1.) to put it all in a food processor/blender and hit “go”. done.

 

2.) to hand chop everything. *Now, let me explain why I even included this option… I have high hopes that there are other weirdos out there, like myself, who find the process of chopping, stirring, cooking etc. to be relaxing and an incredible stress/anxiety relief. I am probably the only alien like this but thought I’d give you the option just in case I had a kindred spirit out there. 🙂

 

You will need.

a handful of fresh cilantro (about 1/3-1/2 cup)

a handful of fresh parsley (about 1/3-1/2 cup)

a handful of fresh green onion tops (about 1/3-1/2 cup)

3 large cloves of garlic

1 shallot

1/2 cup good olive oil

4 Tbs white wine vinegar (or red wine vinegar, or rice wine vinegar… use what you’ve got!)

the juice of one lemon (about 1/8 cup)

1 tsp of salt

 

So if you go with option 1. Put it all in a blender (maybe chop your garlic and shallot a little before throwing it in to help the processor out). Blend until you have a fine chop on the herbs and a loose green sauce is accomplished. Let sit for a few minutes for flavors to marry. Drizzle on whatever you’d like… even cardboard.

 

CHIMICHURRI
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Ingredients
  1. You will need.
  2. a handful of fresh cilantro (about 1/3-1/2 cup)
  3. a handful of fresh parsley (about 1/3-1/2 cup)
  4. a handful of fresh green onion tops (about 1/3-1/2 cup)
  5. 3 large cloves of garlic
  6. 1 shallot
  7. 1/2 cup good olive oil
  8. 4 Tbs white wine vinegar (or red wine vinegar, or rice wine vinegar... use what you've got!)
  9. the juice of one lemon (about 1/8 cup)
  10. 1 tsp of salt
You have two options
  1. Put it all in a blender (maybe chop your garlic and shallot a little before throwing it in to help the processor out). Blend until you have a fine chop on the herbs and a loose green sauce is accomplished. Let sit for a few minutes for flavors to marry. Drizzle on whatever you'd like... even cardboard.
  2. Hand chop all of the "dry' ingredients and mix in the wet. Let sit for a few minutes for flavors to marry. Drizzle on whatever you like.... even cardboard.
LaurenAriza.com | Recipe • Schmecipe http://laurenariza.com/

 

If you go with option 2. Get to choppin’! I start with my herbs. I get them chopped pretty finely then put aside on my cutting board to incorporate with the garlic and shallot.

Finely mince your shallots and garlic (I used 6 small garlic cloves because they were the tiny little dudes that you might usually throw out.)

Combine it all on your board and give it a quick chop before transferring to a bowl. Add your lemon, vinegar, olive oil and salt. Stir and set aside (or refrigerate) for a few minutes to let the flavors marry.

Serve! I drizzle it on just about everything…

This is from an instagram of mine from a while back. I put it over seared smokey salmon and a sunny side up egg!