Chimichurri

I’m a BIG fan of condiments, ‘the more sauces the better’ is my motto! And now that weather is getting nice its time for alllll the grilling! Will has recently been into cooking red meat (we usually don’t eat a ton of it), so naturally I needed some sort of sauce to go with!

We’ve always been a fan of chimichurri, but I’ve actually never made it until now. I threw a bunch of things in the food processor and didn’t really have high hopes, but MAN it was so good!! I made it again this week so I could actually write down what went into it and because its just THAT good!

It complimented the steak Will made beautifully, but we had a laundry list of things we said it’d go good on!

 Chimichurri | Never Been So

Chimichurri | Never Been So

Chimichurri | Never Been So

Chimichurri | Never Been So

Chimichurri

  • Servings: 1-2 cups
  • Difficulty: Easy
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WHAT YOU NEED

1 bunch flat leaf parsley (1 cups worth)
1 bunch cilantro (1 cups worth)
1/2 cup red onion, diced
5 cloves garlic, peeled
2 TBSP lemon juice
2 TBSP lime juice
2 TBSP red wine vinegar
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
Olive oil

HOW TO MAKE

1. Put all ingredients (except olive oil) into a food processor and pulse a few times until all ingredients are roughly chopped and combined.

2. Stream olive oil through the top of the food processor while pulsing (and scraping down ingredients from the sides) until you reach desired consistency. Add salt and pepper to taste.

3. Serve immediately over steak, seafood and/or roasted veggies! Will keep refrigerated in an air tight container for up to 3 days.

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1 Comment

  1. Kristen
    June 17, 2020 / 12:28 pm

    So lucky we got to try this. It was DELICIOUS!! We’re still talking about how good it was, and planning to make our own ASAP!

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