Chimichurri Sauce is a perfect way to use a lot of parsley. And I have a lot of parsley. The garden is bursting with it. Since it’s also grilling season, this spicy Argentinian sauce seemed like a perfect solution for making use of this abundance. Because if I don’t keep harvesting it, the parsley will commandeer the entire garden.
More Than Just a Garnish
Parsley is very nutritious, did you know that? It is extremely high in vitamin C, flavenoids, and antioxidants. It’s also extra high in Vitamin K, which is good for bone health. Just 10 sprigs of parsley will supply you with your daily recommended amount of vitamin K.
Since we don’t usually munch on ten sprigs of parsley as our usual snack, sauces based on parsley, like this chimichurri sauce, or, this Parsley Pesto, are perfect for amping up your Vitamin K quota.
And, according to Medical News Today , “Studies have shown that parsley and other green herbs and vegetables can block the cancer-causing effects of heterocyclic amines”. These are chemical compounds that are generated when meat is grilled at high temperatures. You can read more here about Parsley: Health Benefits, Facts and Research.
This makes chimichurri sauce kind of genius for grilled meat, I’m thinking.
Chimichurri Sauce, So Versatile
Chimichurri is so delicious on grilled meats, especially steak, and it can be used to marinate the meat as well. I also love it as a spread for sandwiches and burgers, as well as tacos and even pizza. I’m even planning to toss some pasta in this stuff. You can buy it in a jar, but it’s super easy to make, so why would you? You will be glad you did because you can’t beat the superb flavour of freshly picked herbs. Not to mention the stand out vibrant colour.
I used Italian flat leafed parsley for this recipe, but the curly leaf stuff will work just as fine, too. I also used my magic bullet, just because it’s easier for clean up. Of course, a food processor or blender will also work. Your chimichurri can be as spicy as you like, or not spicy at all. It will still be delicious.
How To Make Chimichurri Sauce
- 2 cups parsley leaves coarsely chopped
- 1 cup cilantro leaves coarsely chopped
- 1 medium jalapeno seeded and chopped (optional)
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3-4 garlic cloves
- 1/4 tsp red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- Put all ingredients into a blender or food processor and puree.
- Taste and add more vinegar if needed.
- Put into a jar or container with lid, and let stand for 2-3 hours to allow flavours to meld.
- Chimichurri sauce will keep in the fridge for up to 2 days.