Chimichurri sauce so easy and so delicious you’ll want to pour it over everything!
This simple chimichurri sauce has been living in my fridge for months now. Not the same sauce that would be grody. I make this about once a week and it is the freaking bomb. I’m serious!
There was this one time, on a really bad cruise the wife and I had taken, that we bought the food package thing. So almost every night we ate at the steak place on the ship. That was the first time I had chimichurri sauce. And I dreamed about it ever since.
But it was just that – a dream. A few years went by and then one day it was like, dude make your own chimichurri and stop dreaming about that one! So that’s what I did. I originally made it to go with a grilled tri-tip, which is so hard to come by in the area that I live. I wanted to do something special with it, so chimichurri it was.
Since then, I always have a jar of it and we put that stuff on everything. Fish, shrimp, black beans, eggs, steak, chicken … you get it. It’s just great on everything.
What’s the key to this chimichurri??
What I’ve found though, what really knocks it out of the park, is to use Meyer lemon juice. I know they’re not easily found all year round, but you could always buy a bag of them, juice them, and freeze them in portions. The juice is not as tart, has a very slight “sweetness” to it, and man those badgers are juicy! You only need one lemon per batch.
You guys seriously need this chimichurri sauce in your lives. So if you can’t find Meyer lemons, by all means, use what you can find. Bonus points if you have a lemon tree or you know someone that does!
- 1 cup olive oil
- 1/4 cup fresh lemon juice, Meyer lemon if you can find it
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh garlic
- 1 tablespoons dried oregano
- 1 tablespoon crushed red pepper
- Salt to taste I use 1 teaspoon
If you don’t have a food processor, you can hand chop the herbs and combine it by hand. You could also use an herb cutter and that’ll work great too. Start by chopping the herbs and placing them in a container. I find a mason jar works perfectly. Add to it all the remaining ingredients and shake well. It tastes delicious right away, but gets better as it hangs out together in the fridge.
If using a food processor, place the parsley and cilantro in the food processor and gently pulse. You don’t want to purify this, just chop it up slightly. Add the remaining ingredients and pulse until just blended. Store in a jar or other container.
Want to see what I do with tri-tip?