Holding onto summer with this aromatic and super fresh Chimichurri sauce. Grilling season is still underway and believe me anything grilled can only be improved by a good punchy chimichurri sauce. Steak and chimichurri is a classic staple but my sauce also goes well with fish or chicken and can be used as a marinate. Most recipes call for parsley but the difference with my recipe is I use a combination of parsley and cilantro, in my eyes there is no wrong when creating chimichurri sauce. Spice it up! Speaking of spice, I also love to add a little bit of heat, you can also increase the amount of chili for more heat. (see details below)
This famous sauce that originated from Argentina and can be prepared so many different ways. My chimichurri sauce is made with parsley, cilantro, chili flakes, oregano, garlic, vinegar, lime juice and olive oil. It’s quick to make and will take your next meal to a whole new level!
Nutritionally, I love chimichurri sauce for many reasons, but one of the main reason I make this is because its super healthy and full, I mean FULL of nutrients and disease fighting components. Check it out.
Parsley makes up a huge portion of the sauce, and it is very high in Vitamin C. According to world’s healthiest foods Parsley is high in Vitamin A, C, K, and deems as the world’s most popular herb.
Extra virgin olive oil (EVOO) is packed full of healthy fats and antioxidants. Not only is it amazing for your skin, hair, and health it has been said to help fight off bad diseases too.
Oregano has been tapped as nature’s antibiotic, and it also tastes amazing too when added to dishes of many varieties.
Garlic is an ever popular food item that has been noted and proven to help reduce cardiovascular diseases, such as, coronary artery disease (CAD), high blood pressure (hypertension), and atherosclerosis.
Cilantro contains chemicals that help foods stay fresher for longer. Its potential health benefits include anticancer effects and improvements in skin health. One-fourth of a cup of cilantro contains 5 percent of the daily value of vitamin A.
Here's the recipe.
1 bunch fresh cilantro, stems removed
1 bunch fresh flat-leaf parsley, stems removed
2 teaspoon dried or fresh oregano
1 teaspoon sea salt
2 tbsp white balsamic vinegar
4 cloves garlic minced
1/2 tsp crushed red chili flakes (Start with 1/4 tsp and adjust to taste)
Juice of 1 limes
1/2 cup olive oil
Fill a blender or food processor with the cilantro and parsley leaves. Add the oregano, salt, vinegar, chili flakes, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with meat of your choice or use it for a marinate.
In health and happiness,