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!
- Fresh Parsley – A green leafy herb that adds a fresh and earthy flavor to the dish. Chop it finely after removing the stems.
- 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.
- Olive Oil – A smooth and rich flavor to the sauce, use a good quality oil.
- Sea Salt – A pinch to bring out the flavors of the herbs.
- Coarse Ground Pepper – Freshly ground pepper for a nice kick to the sauce.
- White Wine Vinegar – Essential to balance the flavors of the herbs and oil.
- Minced Garlic – Adds a pungent aroma to the sauce.
- Crushed Red Pepper – For a touch of heat, leave it out if you are sensitive to spicy food.
- 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!
- 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.
- If you like things a little milder, feel free to leave out the red pepper flakes.
- 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.
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.
- Cutting board
- Chef’s knife
- Food processor or blender
- Measuring cups and spoons
- Mixing Bowl
- Whisk or fork
- 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)
- 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.
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.