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Tuesday, August 4, 2020

Chimichurri Sauce, a delicious spicy parsley sauce to enjoy!

Grilling season is in full gear, but for may grilling season is year-round. This Chimichurri Sauce is a delicious addition to enjoy and just might turn your household into year-round grilling enthusiasts!

Parsley is one of those ingredients I have a fondness for. Because of that, you will find many different recipes calling for parsley. Of course, you will also find many different recipes calling for prunes and beets, but hey the old-fashioned foods are often the most nutritious. This recipe is for Chimichurri Sauce, which is full of delicious flavor! 

Chimichurri Sauce is vibrant and more than a sauce for grilled meats, although it shines in that role. It is also a condiment that knows only the boundaries of your own taste buds! Feel free to enjoy it often...because parsley is high in vitamins, so you could say that enjoying this Chimichurri Sauce is good for your health!

While it is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place. 

For other uses besides grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.

Why wait? Let's make Chimichurri Sauce!

Ingredients needed for this recipe:

  • garlic 
  • jalapeno pepper
  • yellow onion 
  • red wine vinegar
  • flat-leaf parsley
  • oregano
  • lime juice
  • salt
  • olive oil

You will also need the following:

  • kitchen knife
  • cutting board
  • citrus juicer
  • food processor
  • liquid measuring cup
  • measuring spoons

Now we are ready to begin!

Chimichurri Sauce

Chimichurri Sauce
adapted from tasting spoons
make about 1 1/4 cups

3 cloves garlic
1/2 jalapeno pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat-leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Combine the garlic, jalapeno, and onion in a food processor, pulse about 6 times, scraping the sides of the processor bowl once. 

Add remaining ingredients wine vinegar through salt and process until the mixture is chopped. 

Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.

Serve at room temperature, refrigerate leftovers. 



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Would you like to comment?

  1. I do love using sauces. I used to grow parsley. Too bad my garden has gone to weeds right now. But next year it should be different. - Margy

    1. I love sauces that take a meal for OK to yummy! It is much more frugal to have a few sauce recipes that will change up what you cook and offer it a little bit differently for a change.

  2. Hubby loves sauces and those that are spicy. Thanks so much for linking up with me at A Themed Linkup 65 for Grilling Recipes. Pinned!

  3. Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party. Your participation is greatly appreciated!! Have a fabulous week.


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