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Fresh Herb Chimichurri Sauce


An abundance of fresh herbs this time of year lend themselves to this delicious, fresh herb-ilicious sauce that originated in South America - Argentina to be exact.

A traditional sauce for grilled steak, Chimichurri sauce is also delicious on fish, chicken, pork, lamb (I go a bit heavier on the mint when I'm serving the sauce with lamb...mixed into rice or pasta...

...and it's even super yummy on scrambled or fried eggs! 




I generally don't measure anything when I make my Chimichurri sauce.

I just trim and snip my herb plants as needed (remember to never remove more than 1/3 of the plant at one time), then chop up all the leaves and add a few other ingredients.

Then I finish the sauce with a drizzle of wine vinegar, lemon juice and olive oil over the whole thing until I have a nice, chunky, pourable consistency.

But if you're somebody who needs exact measurements, this should be helpful. 

Scroll down to the very bottom for the printable recipe card!

And I've even included a healthy variation for your chickens below!

Fresh Herb Chimichurri Sauce

Ingredients

1 cup fresh parsley leaves
1 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
1/2 medium red onion
3 garlic cloves
Pinch of red pepper flakes
Kosher salt
Fresh ground pepper
1/4 cup white wine vinegar
Juice of one lemon
Good-quality olive oil (about 1/2 cup or enough to result in a drizzle-able consistency)

Instructions

Finely chop the herbs and  place in a medium bowl. 

You can use a food processor to make your sauce, but I prefer hand chopping. 

I actually find chopping to be oddly therapeutic and relaxing, but more importantly, I find it easier to control the size of your chop when you're doing in manually. 

You definitely want this sauce to be chunky, not paste-like. 

It's not a pesto! 

Next, finely dice or mince the red onion and garlic cloves and add them to the bowl.

Season with the pepper flakes, salt and pepper.

Add the wine vinegar and lemon juice and whisk until combined.

Drizzle with the olive oil, whisking until the desired consistency is achieved. Season to taste.

Serve immediately by pouring over grilled or roasted meats, or serving on the side of your meat dish.

If not using immediately, you can refrigerate your Chimichurri sauce for a day or two in a covered glass jar. 

Bring to room temperature  and shake in the jar to re-mix the ingredients before serving.


Ready, Set, Chop!


Okay, ready to make some Chimichurri sauce?

First let's pick some nice fresh herbs. 

It's best to harvest herbs in the early morning after the dew has dried from the leaves.

curly leaf parsley

spearmint

oregano

cilantro
Now remove any stems and brush any dirt off the leaves, then get chopping! 

First chop all the herbs and put them in the bowl.


Then mince or finely dice the red onion and garlic.


Add your red pepper flakes, salt and black pepper to the bowl. I love how it already looks like a party in the bowl! 


Whisk to combine everything...


Then add your liquids, whisking as you pour.


I like to let my sauce sit for a few hours to let the flavors combine...you'll be amazed at how it really adds a pop of flavor to otherwise mild meats like pork chops, chicken or white fish.





And anything we don't eat that first night, goes in the fridge. Look how pretty and fresh it looks! 



And while you've got your knife out, why not mix up a second batch for your flock?

Chimichurri Sauce for the Chickens (and Ducks)

Your chickens or ducks will love this variation! 

And it's super nutritious for them! 

It's got all the stuff I normally feed them anyway, so I figured why not make them their own fun version?

I just leave out a few things that aren't so good for them...

Ingredients

1 cup fresh parsley leaves
1 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
3 garlic cloves
Pinch of red pepper flakes
Fresh ground black pepper corns
1/4 cup apple cider vinegar
Good-quality olive oil (about 1/2 cup or enough to result in a drizzle-able consistency)

Instructions

Finely chop the herbs and  place in a medium bowl. 

Next, finely dice or mince the garlic cloves and add them to the bowl.

Season with the pepper.

Add the vinegar whisk until combined.

Drizzle with the olive oil, whisking until the desired consistency is achieved.

Serve immediately by pouring over your girls' chicken feed, pouring it into a tub of water for your ducks, or serving free-choice in a dish.

And here's the printable recipe card (for the human version!)


Fresh Herb Chimichurri Sauce

Yield: About 1 cup
Author: Source: Fresh Eggs Daily
prep time: cook time: total time:
An abundance of fresh herbs lend themselves to this delicious, fresh herb chimichurri sauce that's perfect on a variety of meats, fish or even eggs.

ingredients:

  • 1 cup fresh parsley leaves
  • 1 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh oregano leaves
  • 1/2 medium red onion
  • 3 garlic cloves
  • Pinch of red pepper flakes
  • Kosher salt
  • Fresh ground pepper
  • 1/4 cup white wine vinegar
  • Juice of one lemon
  • Good-quality olive oil (about 1/2 cup or enough to result in a drizzle-able consistency)

instructions:

How to cook Fresh Herb Chimichurri Sauce

  1. Finely chop the herbs and place in a medium bowl.
  2. Next, finely dice or mince the red onion and garlic cloves and add them to the bowl.
  3. Season with the pepper flakes, salt and pepper.
  4. Add the wine vinegar and lemon juice and whisk until combined.
  5. Drizzle with the olive oil, whisking until the desired consistency is achieved. Season to taste.
  6. Serve immediately by pouring over grilled or roasted meats, or serving on the side of your meat dish.

NOTES:

*You can use a food processor to make your sauce, but I prefer hand chopping. I actually find chopping to be oddly therapeutic and relaxing, but more importantly, I find it easier to control the size of your chop when you're doing in manually. You definitely want this sauce to be chunky, not paste-like. It's not a pesto!

*If not using immediately, you can refrigerate your Chimichurri sauce for a day or two in a covered glass jar. Bring to room temperature and shake in the jar to re-mix the ingredients before serving.
Created using The Recipes Generator
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