Happy CHIMICHURRI FRIDAY!
Ok…it’s not really Chimichurri Friday-–it’s Aloha Friday. But as far as I’m concerned, every day should have chimichurri in it.
The sauce originates from Argentina and is FULL of fresh herbs, citrus and spices. It’s incredibly aromatic and bright and is perfect over grilled meats, seafood, in sammiches and as a dip.
And. I. LOVE. IT.
I’ve posted the recipe alongside other dishes before but I thought this showstopper deserved a post on its own.
Chimichurri has similar flavor profiles to pesto as both contain fresh herbs and spicy garlic. But since chimichurri does not contain nuts or cheeses, it can be considered a slimmer substitute for pestos. Both as a spread or even in pastas like my Chimichurri Orzo.
So this weekend, break out the grill and throw a few steaks (or chicken…or lamb chops…) and some seafood on the fire. Slather the grilled goodness with Chimichurri Sauce and show all the MOM(s) in your life how much you love them.
Have a fabulous Mother’s Day Weekend!
Makes approximately 2 cups
1 large bunch fresh cilantro
1 large bunch fresh Italian parsley
6-8 sprigs fresh oregano
4 large garlic cloves
1 large serrano chili pepper*
zest of 1 lime
¼ cup fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon red chili flakes*
1 teaspoon honey or agave
¾ – 1 cup olive oil, more if needed
In a food processor or blender, add all of the ingredients except the olive oil, kosher salt and pepper. Pulse several times until the herbs have broken down.
Stream in the olive oil and blend until the items have fully incorporated. Sprinkle in ½ teaspoon salt and ½ teaspoon black pepper. Pulse to combine. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add additional salt and pepper as needed. Refrigerate until ready to be used.
*Chili amounts can be adjusted based on heat level preference.