Chimichurri sauce is an easy traditional Argentinian sauce served with barbecued meats. Perfect stirred into soups, spread on grilled cheese or tossed with pasta too!
Summer is sniff….wrapping up to a close this weekend. How did that even happen?
It’s okay we still have a few weeks left of warm weather (at least that’s what I’m telling myself). And we have been known to grill in the snow just as easily as when its blistering hot outside. So at least I can keep making this chimichurri sauce and pouring it over everything we grill to soothe my end of summer heartache.
Plus? Zucchini still needs to be eaten. We don’t even have a garden this year and I have more zucchini pouring in from friends and family then I am keeping up with.
A drizzle of olive oil, salt and pepper and a few minutes on the grill is all they need to be fabulous.
This chimichurri sauce almost feels like cheating it’s so easy, fresh herbs from the garden, garlic, olive oil and a dash of wine and vinegar come together in just a few minutes.
And chimichurri sauce gets even better when you forget about it in the back of your fridge for a few days. Not that something like that ever happens in our house….
Smear it into a grilled cheese, swirl it into some fresh pasta, or use it as a marinade.
It’s versatile and makes you feel like a mega gourmet in just a few minutes.
So enjoy this last August weekend for soon it will be pumpkin and scarves and boots before you even know it. Invite some friends over, fire up the grill, break out the wine and savor it while it’s still here.
- ½ cup of olive oil
- ½ cup fresh cilantro
- ½ cup fresh parsley
- ¼ cup fresh oregano
- ½ tablespoon balsamic vinegar
- 4 teaspoons minced garlic
- 3 tsp sweet red wine or add a bit of your favorite sweetener to offset flavors just slightly
- juice of ½ lime
- salt pepper and cayenne pepper (to taste)
1. Combine all ingredients except seasoning to medium size food processor.
2. Blend until finely chopped and well combined.
3. Season to taste.
4. Serve immediately or for better flavor allow to sit for 1-2 days.
5. Stores extremely well (several weeks) in fridge and flavor continues to improve.