If you have never had a chimichurri sauce and are eager to learn more about it, I am excited you will read about it and hopefully give this recipe a try. Chimichurri is native to Argentina, so I certainly did not invent this tangy and herby sauce, however, I had added my own spin to it.
Chimichurri usually consists of parsley, garlic, red wine vinegar, and olive oil. The result is a thin mixture that can be added to just about anything from tacos to salads, or even used as a marinade.
Here is why I think you should make this
I originally set out to make something with parsley. It is the one herb that is growing so well in my garden and I have an overabundance of it. After a search on Pinterest, I finally settled on making a chimichurri sauce that seemed pretty basic. However after a few attempts I finally settled on a recipe I liked, that was really easy to make, and in true Leah fashion, had a few extra nutritional benefits to it. Now, I am not saying everything has to have extra veggies added to it but if I have an opportunity to incorporate them somewhere in my day I go for it. The result is perfect and I love the extra boost to the already delicious sauce!
Here is what you will need to make this easy chimichurri sauce
The only kitchen tool you will need is a heavy-duty blender or food processor. Otherwise, throw everything into a blender and in less than 5 minutes you have the easiest and most delicious chimichurri sauce with the added nutritional boost thanks to two extra hidden veggies in here.
Grab the following ingredients and blend well:
- 4 Garlic cloves
- 1/2 red bell pepper
- 1/2 cup packed flat-leaf parsley
- 1/2 cup spinach
- 1/2 tablespoon dried Italian seasoning
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Pinch of salt
Looking for ideas on how to use the chimichurri sauce? How about these?
I truly believe there are endless options for using this sauce. I have used it on pasta salad (delicious!!), drizzled it on potato tacos, and instead of my herbed pesto, I also tried it on these potatoes, and used it as a marinade for my daughter’s chicken, and on a sandwich like this one.
What sounds good to you?
I haven’t tried it yet but I bet it would take roasted veggies to a whole new level! You are going to love this easy chimichurri sauce, I cannot wait to hear what you think. Here is the recipe so you can save it for when you are ready to make it.
The Easiest Chimichurri Sauce
Equipment
- High speed blender or a food processor works well too
Ingredients
- 4 garlic cloves
- 1/2 cup red bell pepper, chopped
- 1/2 cup flat-leaf parsley large stems removed
- 1/2 cup spinach
- 1/2 Tbsp Italian seasoning
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 pinch sea salt, or to taste
Instructions
- Add everything into your blender and mix until everything is combined well, about 1 minute stopping as needed to scrape sides.
- Store in an airtight container in the fridge for up to 5 days.
- Sauce can also be stored in the freezer for up to 2 months.
Enjoy this recipe! I can’t wait to hear what you think!
