No-Cilantro Chimichurri Sauce: The Flavor Explosion Your Taste Buds Will Love!

You know that exhilarating feeling of starting a new journal—crisp, unblemished pages just waiting to be filled with deep thoughts, crazy dreams, and moments of self-reflection? I live for that. No, seriously, journaling has carved out a little sanctuary in my chaotic world, allowing me to put those fleeting thoughts into words, plus it’s way cheaper than therapy. But bear with me here, because I’m getting to a point.

The more I journal, the more I realize that sometimes, it’s those little tweaks in our lives that make the most significant impact. Which brings me to our culinary adventures – let’s talk about shaking things up in the kitchen. I mean, haven’t we all experienced that dreaded cilantro aversion conundrum? (If not, count your blessings, my friend!).

So, here’s a brilliant solution to rescue your taste buds and still enjoy that herby, tangy delight – Chimichurri Sauce, just without the cilantro! Yeah, you heard me right! This is how we do fresh makeovers around here. And don’t worry; I’ll lead you through this fun, flavor-forward journey to revolutionize the way you sauce it up. By the end of this experience, a spoonful of our cilantro-less Chimichurri will be your go-to powerhouse of taste, without any fears of soapy-tasting regret. Call it self-reflection in sauce form, folks, because we’re about to transcend the mundane and embrace culinary Nirvana. Let’s dive in!

Ingredients

  1. Fresh Parsley – A green leafy herb that adds a fresh and earthy flavor to the dish. Chop it finely after removing the stems.

  2. Fresh Oregano – An herb with a slightly bitter and spicy taste, it adds flavor to the chimichurri sauce. Remove the stems before adding the leaves.

  3. Olive Oil – A smooth and rich flavor to the sauce, use a good quality oil.

  4. Sea Salt – A pinch to bring out the flavors of the herbs.

  5. Coarse Ground Pepper – Freshly ground pepper for a nice kick to the sauce.

  6. White Wine Vinegar – Essential to balance the flavors of the herbs and oil.

  7. Minced Garlic – Adds a pungent aroma to the sauce.

  8. Crushed Red Pepper – For a touch of heat, leave it out if you are sensitive to spicy food.

Instructions

  1. Time to get your hands dirty and whip up some chimichurri sauce! First things first, grab your herbs. Finely chop a bunch of parsley and oregano. No stems allowed!
  2. Now, in a small bowl, mix together the chopped herbs with your remaining ingredients: olive oil, sea salt, coarse ground pepper, white wine vinegar, minced garlic, and a dash of crushed red pepper. Stir everything together with a fork, spoon, or whisk.
  3. If you like things a little milder, feel free to leave out the red pepper flakes.
  4. Now the fun part – drizzle that delicious chimichurri sauce over your meal and enjoy! Feel free to use it as a marinade, too. Store leftovers in the fridge for up to a week.

Serving Suggestions for the Best Chimichurri Sauce Recipe without Cilantro

  • Chimichurri Steak: This sauce is the perfect match for a juicy, grilled steak. Serve it on the side, or drizzle it on top for a bold flavor explosion.
  • Grilled Vegetables: Give your roasted or grilled veggies a burst of flavor by drizzling chimichurri sauce over them. Try it on zucchini, eggplant, or bell peppers. Yum!
  • Baked Potatoes: For a fun twist on the classic baked potato, top it with chimichurri sauce and a dollop of sour cream. It’s like a fiesta in your mouth!
  • Chicken Sandwich: Add a touch of South American flair to your lunch with a chicken sandwich topped with chimichurri sauce. Trust me, your taste buds will thank you.
  • Chimichurri Rice Bowl: Mix chimichurri sauce into cooked rice and serve it with grilled chicken, veggies, and avocado. It’s a healthy, delicious, and easy meal that’s ready in no time.

FAQ’s

Can I use dried herbs instead of fresh herbs?

For best results and taste, it is recommended to use fresh herbs for this recipe. Dried herbs have a more concentrated flavor and can change the taste of the sauce. However, you can use dried herbs if that is all you have on hand. Use about 1/3 the amount of dried herbs as the recipe calls for fresh.

Can I make this recipe vegan?

Absolutely! This recipe is already vegan. Simply omit the pepper and use your favorite vegan-friendly olive oil.

How spicy is this recipe?

The recipe calls for 1/4 teaspoon of crushed red pepper, which gives the sauce a bit of a kick. If you’re sensitive to spice, you can leave out the red pepper flakes or reduce the amount to taste.

Can I use regular black pepper instead of coarse ground pepper?

Sure, you can use regular black pepper instead of coarse ground pepper. However, the coarse ground pepper will give the sauce a nice, rustic texture and a more robust flavor.

How long does this recipe last in the fridge?

The Chimichurri sauce can last for about a week in the refrigerator, if stored in an airtight container. You can also freeze the sauce for up to 6 months in airtight container or freezer safe bags. And yes, you can defrost it in the refrigerator or at room temperature.

Chimichurri Sauce

A bold and flavorful sauce that adds a touch of Argentine cuisine to any meal.
Prep Time 10 mins
Total Time 10 mins
Course Condiment, Sauce
Cuisine Argentine, Latin
Servings 4 people
Calories 215 kcal

Equipment

  • Cutting board
  • Chef’s knife
  • Food processor or blender
  • Measuring cups and spoons
  • Mixing Bowl
  • Whisk or fork

Ingredients
  

  • 2 cups fresh parsley, washed and dried, stems removed
  • 1 cup fresh oregano, washed and dried, stems removed
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried red chili flakes (or to taste)

Instructions
 

  • Prepare the parsley and oregano by removing the stems and chopping finely with a chef’s knife.
  • Add the chopped herbs to a food processor or blender and pulse a few times to chop them into smaller pieces.
  • In a mixing bowl, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, sea salt, black pepper, and red chili flakes.
  • Add the chopped herbs to the bowl and whisk to combine.
  • Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or chili flakes if desired.
  • Transfer the sauce to a serving dish and let it sit for at least 10 minutes to allow the flavors to meld.
  • Serve the chimichurri sauce over grilled meats, vegetables, or as a dipping sauce for bread.

Notes

For a smoother sauce, puree the herbs and liquid ingredients in a food processor or blender until smooth.
Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 1 week.
The sauce will thicken as it sits, so stir in a little water or olive oil if needed to thin it out before serving.

Nutrition

Calories: 215kcalCarbohydrates: 4gProtein: 2gFat: 22gSaturated Fat: 3gSodium: 647mgPotassium: 209mgFiber: 1gSugar: 1gVitamin A: 1710IUVitamin C: 24mgCalcium: 84mgIron: 2mg
Keyword Chimichurri, Parsley, Oregano, Olive Oil
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