A few years ago I added a salsa verde recipe to this website, because it seemed like the cool thing to do, but I find that I don’t use the recipe very much. I love the sauce, but my wife prefers my older chimichurri recipe, and I prefer how much easier the chimichurri is to buy for and prepare.
Not that either of the two green sauces are hard, both super simple, but this chimichurri recipe is so straight forward that it’s pretty hard to beat as far as simplicity.
As usual, I measure very little for this recipe, instead relying on ball park measurements that I find are easier to remember and require fewer trips to the cupboards for measuring cups and spoons. But I do measure the olive oil and spices, it is basically the herbs that I don’t measure, aside from picking them up from the grocery already bundled or bunched.
While I may not measure my herbs, I also don’t simply throw the whole bunch into my Vitamix, stems and all. I chop the tops off the bunch, getting mostly leaves, but a few stems as well, and trust that the Vitamix will take care of the rest. Same is true with my garlic, which I peel, but don’t chop, and again trust my machine to blend these larger pieces into a smooth finished chimichurri.
I believe this sauce, or other variations similar to my take, is normally paired with steak or a roast. While it does taste great with a beef dish, I’m also pretty happy adding this on top of chicken, or pork, or even some vegetables, such as my mashed cauliflower recipe!
Green Chimichurri Sauce
Ingredients
- 1 lg bunch parsley
- 1 bunch cilantro
- handful basil leaves
- zest from one lime
- juice from one lime
- 1 cup olive oil
- 3-4 garlic cloves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Combine all ingredients in your Vitamix, food processor or other high powered blender, and thoroughly chop and blend.
- It might be advisable to stop part way through blending to stop your appliance, scrape everything back down to the blade and give it another go, depending upon how chunky or smooth you like your chimichurri sauce.
Your green chimichurri is FAB! Sooooo much deeper-flavored than what’s commercially available. And gotta love the bright green color on the plate. Very glad you got it posted (thanks to whoever ‘rudely’ suggested it’s). ?