Chimichurri sauce
There’s no such thing as too many dessert recipes or sauce/dip recipes. Especially no such thing as too many recipes for versatile sauces and dips. This Chimichurri is perfect for hot summer days but also for cold winter roasts. It’s a super light, fresh, colorful and tasty sauce, made in just ten minutes. No cooking, no baking, nothing fancy. Just a bunch of affordable, delicious ingredients mixed together. Chimichurri sauce originates from South America, but its simple ingredients make it affordable for anyone all over the world. So what are two main ingredients? Garlic and Parsley. See, I told you, nothing fancy. Serve with fish, steak, chicken, roast, pork or even in a salad. It’s also perfect served with baked potatoes or as a dip for tortilla chips. Store in an airtight container for up to a week in a fridge. Enjoy.
Sponsored
METHOD
-
chop the ingredients
Using a sharp knife or a chopper, chop parsley, cilantro, dried and fresh chili, garlic and fresh oregano.
-
Make the sauce
In a small bowl combine dry herbs: oregano, cumin powder, paprika powder, salt, and pepper. Add the olive oil and vinegar. Stir to combine. Add the chopped ingredients from Step 1 and stir to combine. Season to taste with lime juice.
-
Serve and Store
Serve Chimichurri sauce with fish, steak, chicken, roast, pork or even in a salad. It’s also perfect served with baked potatoes or as a dip for tortilla chips. Store in an airtight container for up to a week in a fridge.
—
