This vibrant sauce is quick and easy to make and perfect for serving over anything from grilled meats to roasted veggies.
Ahhh, grilling season. Is there any other time of year when cooking is as carefree? As someone who struggles much of the year with the question of what to make for dinner, I love those few fleeting months when I can just throw a protein and some veggies onto the grill without much thought or planning and have a fabulous meal ready in no time. I’ve found that serving whatever I’ve grilled with a super flavorful sauce is the secret to elevating even the most basic ingredients. Some of my favorite sauce accompaniments include pesto, romesco, aioli, and chimichurri.
If you grow your own herbs (or even just loaded up on some fresh herbs at the store), this chimichurri recipe is a great way to use them up. It’s packed with such great flavor. The parsley and oregano are wonderfully verdant, while the kale gives it an earthy quality. I love the punch of garlic and vinegar and also how the lime brightens up every ingredient. It’s so good on meat, veggies, salads, and lots of other dishes.
The best part of this dish is that it’s ready in five minutes and requires no heat to make. Plus, you can make a big batch and use it on multiple dishes throughout the week!
Is This Chimichurri Sauce Recipe Healthy?
This is one sauce that you won’t have to feel guilty about drizzling over your favorite foods. It’s both dairy-free and gluten-free. It contains kale, parsley, and oregano, which are packed with a wide variety of healthy nutrients, and lime is a good source of vitamin C. Plus, garlic and olive oil are both heart-healthy ingredients. Keep in mind, though, that olive oil does add fat to the dish, so be sure to limit your portion if you’re watching your fat intake. If you’re watching your sodium, you can adjust the amount of salt that you add, or you can omit it altogether.
What Is Chimichurri?
Chimichurri is an herb-based sauce that has roots in Argentina and Uruguay. It’s an extremely popular condiment in South America that is often served with grilled meats, particularly steak. However, sometimes it’s used as a marinade or a sauce that’s basted onto meat, poultry, or fish while it’s being grilled. It’s well-loved for its vibrant herb flavor with a tangy and garlicky kick.
How Do I Store Leftovers?
Transfer any leftover chimichurri sauce into a jar or container with an airtight lid, and store it in the fridge for up to 4 days. You can also freeze leftover chimichurri for up to 3 months in a freezer-safe container. Allow it to thaw in the fridge overnight before serving. Pro tip: Freeze it in an ice cube tray, and thaw only the amount that you need.
Serving Suggestions
For an easy, breezy meal, fire up the grill and serve this delicious chimichurri alongside Bacon-Wrapped Steak, Smoked Pork Chops, and Juicy Grilled Chicken Breast. It’d also go great with any number of veggies like Grilled Zucchini or Grilled Sweet Potatoes. Another easy option is to drizzle it over a salad, like this Tossed Salad.
Recipe
Ingredients
- 2 cups flat-leaf parsley tightly packed
- 1 cup kale leaves tightly packed
- 1/2 cup fresh oregano leaves loosely packed
- 5 cloves garlic roughly chopped
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup olive oil
Instructions
- Add all of the ingredients except the olive oil into a blender or food processor.
- Turn the machine onto low speed to start processing the ingredients. Slowly add the olive oil into the mixture while the machine is processing.
- Either serve the chimichurri sauce immediately, or transfer it to a jar for storage.
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