I’ve been on a very big chimichurri sauce kick lately. Like I want it on everything. EVERYTHING! I’ve always loved it, but only recently started making it myself. The store-bought version does not even compare. This Argentinean staple typically uses parsley, but I’m all about cilantro life so I much prefer the cilantro-parsley combo.
Please don’t leave this reserved for steak only. You’d be committing a huge crime. Like felony status. Throw this on potatoes, chicken, pork, avocado toast, eggs, fries; basically anything goes well with this herby filled goodness.
Tips: You can either finely chop all the ingredients, or use a food processor on pulse a few times to achieve a smoother consistency. Not a cilantro fan? Use all parsley. No limes on hand? Use red wine vinegar or apple cider vinegar instead. Start with 2 TBSP and adjust to your liking. Add more red pepper if you like more heat.
- 1 bunch cilantro, finely chopped (stems included)
- 1/2 bunch parsley (no stems), finely chopped
- 1 garlic clove, minced
- 1/4 small red onion, minced
- 2 limes, juiced
- 1 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 c – 3/4c olive oil
Combine garlic, onion, lime juice, salt and black pepper in a bowl or mason jar. Let sit for 5 minutes. Add cilantro, parsley, red pepper & olive oil and mix together.
Refrigerate or freeze into cubes.