This Chimichurri Sauce and Marinade could possibly be the best thing since butter. Yes, butter not bread. What’s so awesome about this Chimichurri Sauce is that it’s a two-for-one kind of thing. You can use it as a sauce for grilled meat, drizzled over cooked chicken or fish, mixed in with scrambled eggs, etc. OR you can use it as a marinade. The possibilities are truly endless which is why it is such a star in my book.
I have way too many ways I love eating this Chimichurri Sauce. I particularly love it with skirt steak and combined with my scrambled duck eggs in the morning. The combination of fresh herbs and vegetables in this sauce is unique and make for some seriously bold flavors. What’s great about creating your own sauces and marinades is that you get to achieve the exact flavor profile you’d like. If you make this Chimichurri Sauce the first go around and realize you’d like more citrus notes, you can add some extra lemon juice. If you’d prefer that it was saltier, go ahead and add a few more pinches of salt. You are rather limited when it comes to store-bought sauces and marinades, especially if there is a component in the sauce that you do not like or wish there was less of. This is the very reason I started making my own sauces and marinates years ago. Once you figure out how easy and quick it is, you won’t worry about it anymore. Go ahead and give this Chimichurri Sauce and Marinade a try- I dare you. If you use it as a marinade or top off a dish with it, please be sure to let me know. Tag me on Instagram #movementmenu so I can take a peek at all of your beautiful creations. Until then, it’s almost mid-week! So, enjoy the rest of your week and look for more new recipes coming very soon… !
Chimichurri Sauce and Marinade
- 1 cup Italian parsley lightly packed & chopped
- 5-6 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red chili pepper flakes
- 2 tablespoons fresh oregano leaves
- 2 tablespoons shallot minced
- 3/4 cup avocado oil or extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice freshly squeezed
|Prep Time||5 minutes|
- Place all of the ingredients in the bowl of a food processor. Pulse several times until well chopped. You do not want to completely puree the mixture.
- Keeps for up to 1 week in the refrigerator.