Wednesday 7 October 2015

Chimichurri Sauce

If you love fresh herb sauces or chutneys, then this is the sauce you must give a try to and I am sure if you try it once, you will make again. First of all,  I just love it's name "chimichurri" --say it, one more time-- it's fun, isn't it?!!! Chimichurri, a green pesto- like sauce using parsley, coriander (cilantro), garlic with other ingredients, is originally from Argentina. Once I had a good amount of parsley and before it went bad, I looked for a way to use it, and then I came across this recipe. I love that fact that this sauce can be used in many ways.
Some of the popular uses are-
1. as a dip
2. as a marinade
3. as a sauce (popularly with grilled steaks but perfect with fish, chicken)

Now some of other way I use it, are-
1. Toss a tablespoon with stir fried veggies (not while cooking but as a final touch)
2. as a salad dressing.
3. as a sauce in sandwiches and burgers
4. a little drizzle on soups or gazpachos
5. with pasta too

There must be more, do share if you know. Well, I have used banana pepper as I find it perfect, not too hot and not too blunt. But if you like it spicy hot, use your desired chilli. Also I have added water to it, just to make it lighter, but you can use same amount of oil instead. With oil the sauce can be stored a little longer. Now just go and try this versatile sauce and cook the natural way!!!!

You need
1 cup fresh parsley (without thick stems)
1/2 cup fresh coriander leaves
1/2 dried oregano (or 1 tablespoon fresh chopped oregano)
1 banana pepper (or jalapeno pepper)
3 garlic cloves
2 tablespoon lemon juice
1/4 cup white vinegar (traditionally used red or white wine vinegar)
1/4 cup water (or equal amount of EVOoil)
2 tablespoon Extra virgin olive oil
pepper (to taste)
salt (to taste)

1. Blend together parsley, coriander, banana pepper (or jalapeno), garlic and oregano with water (or oil) till desired texture.

2. Now add other ingredients and pulse 2-3 times. Adjust the salt and pepper.

3. Serve immediately or can be stored in the refrigerator for 1 or 2 days. (if using oil instead of water then can be stored for 4-5 days)

ENJOY your way!!

Makes the equal amount as shown in the photo.


  1. Mmmmm, chimichurri sauce looks mouth-watering Puneet.

  2. Wow..lovely colour.
    And looks so tasty

  3. the sauce looks so good.. thanks for sharing!!

  4. Beautiful color, loving all the flavors in it..

  5. Back after a vacation…Missed a few posts.....will catch up!! This looks gorgeous..lovely colour!!

  6. I love this dip/chutney if I like to say. Lots of flavours for sure.

  7. Lovely color and flavorful sauce recipe Puneet!

  8. An interesting & different sauce.........i love the color...its lovely green.

  9. Looks fresh sauce and sounds so yummy !!