Chimichurri! This is one of those great marinades/sauces that goes well with SO many dishes and couldn’t be easier to make! It’s a staple in my kitchen during grilling season.
The main flavors that come through in this Argentinian classic are parsley, garlic, lemon juice and olive oil. Just pulse all ingredients in a blender or food processor and it's ready in minutes! Use it as a marinade or just as a condiment with your meals.
Pictured here as a topper for grilled chicken, it pairs perfectly with any other meat, poultry or fish as a marinade or topping, and is delicious with veggies too!
Makes: About 2 cups
- 2 cups fresh parsley
- 8+ cloves fresh garlic (less if you don't LOVE garlic as much as I do)
- 1/2 medium red onion
- 1/4 cup fresh oregano
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- juice of 1/2 lemon
- 1/2 tsp sea salt
- 1 tsp fresh ground black pepper
- Optional: 2 tsp crushed red pepper for a spicy kick
- Add parsley, garlic, onion, oregano, and vinegar to a food processor or blender and pulse until finely chopped.
- Add all remaining ingredients and blend until well-combined. That’s it!
If you want to use this as a marinade, pour about 1/2 the recipe over the meat or veggies you're marinating and let sit, turning over in marinade occasionally, for 30 mins to 1 hour before grilling. Use the remainder of the sauce as a topper once those foods come off the grill!
The leftover sauce also works really well as a salad dressing if you thin it out with a bit more vinegar.