My favorite recipes are ones that use very few ingredients, take very little effort, but taste like you did a lot of work.  This Chimichurri Sauce is one of those recipes that tastes time consuming, but could not be easier to make. You will be putting it on everything from steak to grilled veggies (especially barbecued corn on the cob), fish, dipping it with bread, and possibly licking the spoon after!

I like this recipe for having company over because you can have it premade and then you just need to grill your entree and you are ready to go. Not to brag more than I already have, lol, but my husband and I have been ordering chimichurri whenever we see it on a menu and usually this one would win in a taste test.

Two key things I have discovered:

  1. Marinate for at least four hours to get the full flavor (otherwise you will taste the vinegar).
  2. Fresh parsley does make a difference (don’t try to use up old parsley from the fridge like I did once).

I hope you try this and let me know what your favorite dish is to put this on.

To Make the Sauce (printable recipe below):

Ingredients:

1 Cup Fresh Parsley, off the stem, tightly packed
1/2 cup Olive Oil
1 TBSP Red Wine Vinegar
1 Clove Garlic
1/2 TSP Sea Salt

Combine ingredients into a Magic Bullet (pictured below) or blender. I love the Magic Bullet because then I store the Chimichurri in the same container until it’s ready to serve. Pulse ingredients a few times and then blend for about 20 seconds. It should still have some texture and not look too smooth. Let marinade in the refrigerator for about 4-8 hours.

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Here it is on steak, making me hungry. For those new to my site, we strive to follow a “Real Food” diet, which means this is organic, grass-fed beef from Whole Foods. Which really means, this was a rare treat and the sauce complimented the steak perfectly (see more about why we strive to follow the “Real Food Rules” in THIS POST).

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Here is the printable recipe:

Oh So Good Chimichurri Sauce

We try a lot of chimichurri sauce and this one still comes out on top! Great for street tacos, steak and even on rice.
Prep Time 15 minutes

Ingredients
  

  • 1 Cup Parsley. Tightly packed. Stems Removed.
  • 1/2 Cup Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 Clove Garlic
  • 1/2 tsp Sea Salt

Instructions
 

  • Put all ingredients in a magic bullet, mini prep, or blender. Pulse a few times. Blend until mixed well but it still has some texture.



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