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 I originally made it to go with a grilled tri-tip, which is so hard to come by in the area that I live.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!
Chimichurri sauce
Ingredients
- 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
Instructions
-
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?
The Meyer lemon juice really makes this, it’s so delicious. The best chimichurri recipe I’ve found. I’ve made it so many times, I wanted to be sure and give it my 5-stars. Many times, I put in very little oil, or some water and oil so it’s fairly thick and then (after a few hours or a day of it sitting covered in the fridge) I add a smashed avocado and some cooked shrimp (don’t blend the shrimp). It’s so good! I highly recommend this recipe, and it’s worth it to find the Meyer lemons. Thanks for the awesome recipe Bearded Hiker!
Yes Sarah, the Meyer lemon just takes it next level! So glad to hear it’s a hit with you and I love the shrimp and avocado idea – I will definitely try that!
That is so interesting to use Meyer lemon juice! I am going to buy some and try it this way this week! Do you ever make Chimichurri Rice? It’s SO good! We have a restaurant in California called TLT and they make the Chimichurri Rice and now I’m hooked.
Hubby would LOVE this! and knowing him would eat it on everything and anything savoury!
Chimichurri is AWESOME on steak! I can’t wait to whip up a batch 🙂 Stopping by from the Blogger Pit Stop.
It’s awesome on everything! I literally just put it on everything. I’ve really been digging it on shrimp and fish.
I love, love, love the sound of this sauce. I can just imagine the flavour it would add to grills or just about anything!
We don’t get Meyer lemons here, but I think I can substitute them with Indian lemons. Surely going to try this out. 🙂
Yes, it’s great with everything! I have never heard of an Indian lemon. Gonna have to Google that!
Oh yum! I am running into my kitchen right now to make your sauce!! Well, maybe after I go shopping, anyway. I love your recipe and am going to bookmark this one for sure! I love the Meyer lemon trick! Thanks a bunch for sharing with us at Fiesta Friday today.
Ohhhh, this sounds RIGHT up my alley! I recently decided I’d pick up my keto diet again, and this sauce is going to make it THAT much better. 🙂 I do have a meyer lemon tree, and while I sell my lemons, I always have a ton more. I can either juice them all (so much work) or ship them to people who want them, lol. I’ll probably do both. Making this chimichurri sauce every week will help me use my lemons more regularly! Thanks for the recipe, printing it out now. Found you on the Simple Homestead Blog Hop!
Something new to make and try out. Looks really good. Found you on Grandma’s Briefs Link Party.
How long can I keep this? This sounds fantastic!
Nine days has been the max that I’ve kept this. Not that it was bad, but the herbs had darkened. It probably won’t last that long if you have a family. It’s just me and the wife and we usually use one batch in one week. Enjoy!