Team meal prep or team no meal prep? I’m on team meal prep, always and forever. It’s just easier for me during the week so that I’m not having to cook the whole meal and/or cut vegetables just to get dinner going. So like it or hate it, I do recommend for people to meal prep. Add this chimichurri sauce to your list of must makes!
Before meal prep comes the meal planning, but that really just boils down to knowing what you are going to prepare for the week. Get the whole family involved in deciding what you’ll be eating. The more involvement by the kids, the more likely they’ll want to eat what’s for dinner. Themed meals are fun and help make the planning easier as well. Meatless Monday, Taco Tuesday, Pasta Wednesday, Taco Thursday, Pizza Friday – easier to plan when the general theme is there!
Ingredients: Chimichurri
- Parsley – My parsley outside is growing like crazy, however, the summer heat is about to singe the parsley. Definitely going to use my parsley up and make some of this chimichurri.
- Cilantro – Traditionally oregano is used in chimichurri sauce. Using cilantro here as oregano isn’t my favorite flavor. While not traditional, this is my take on a chimichurri sauce. It tastes amazing on meat (I assume) but goes phenomenal on vegetables as well.
- Olive Oil – Using extra-virgin olive oil here, not a ‘light’ version as that (to me) has less flavor.
- Vinegar – opted for red wine vinegar here as that is the most traditional. White wine and balsamic aren’t the ones to use here.
- Red Pepper Flakes – add as much or omit if you please. I used a teeny tiny amount since I’m a wimp for heat, but definitely add more to your liking.
How To Make Chimichurri
- Finely chop the parsley, fresh cilantro, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, pepper, and red pepper flakes. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two or freeze your leftovers to enjoy later!
Chimichurri – It’s All About The Sauce
Argentinean Chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar and red pepper flakes. This is my take using cilantro instead of oregano. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make
- Total Time: 5 minutes
- Yield: 16 1x
Ingredients
- 1 cup cilantro
- 2/3 cup parsley
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup extra-virgin olive oil
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Chop – Finely chop the parsley, fresh cilantro, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, pepper, and red pepper flakes. Adjust seasonings.
- Store sealed in the fridge for up to a week or so – if it lasts that long or freeze your leftovers!
- Prep Time: 5
- Category: Condiments
1 thought on “Chimichurri – It’s All About The Sauce”
Love that this sauce can be used beyond meat – looks like I’ll be adding it to everything!