Chimichurri is a sauce native to Argentina that tastes like the love child of when pesto meets salsa. It’s quite lively from the addition of over 2 cups of fresh herbs and I love the bright acidic punch that lime juice lends.
It’s delicious slathered on grilled meats, drizzled over salads, tossed with roasted vegetables, glazed on grilled sweet potato wedges, or my favorite, topping a heaping plate Lomo Saltado – a Peruvian dish reminiscent of Asia slapping fajitas across the face with a fistful of french fries. Enjoy!
Chimichurri
Makes around 8 ounces
1 cup Extra Virgin Olive Oil
1 cup Flat Leaf Parsley, de-stemmed and packed
1 cup Cilantro, de-stemmed and packed
8 cloves Garlic
1/4 small White Onion
1/4 cup Lime Juice
1 tbsp Oregano, dried
1-2 tsp Salt
1 tsp Black Pepper
1 tsp Red Pepper Flakes, Optional (not AIP approved)
Throw all ingredients into a blender or food processor and pulse until all ingredients are finely chopped and combined!
Serve immediately or store refrigerated in an airtight container for a week or so – bring to room temperature before serving.
