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5 from 1 vote

Chimichurri Sauce

Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Keyword: chimichurri recipe, chimichurri sauce recipe, healthy chimichurri recipes, healthy steak sauce, recipes using cilantro, recipes using parsley
Servings: 5
Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 1/4 medium sweet/yellow onion
  • 3-4 cloves of garlic
  • 1 cup fresh parsley leaves and stems are fine
  • 1 cup fresh cilantro leaves and stems are fine
  • Zest of 1 lime
  • 1 tbsp lime juice
  • 1 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1/4 tsp red pepper flakes Optional for the heat. You could add some black pepper if you wish here too.
  • 1/2 cup olive oil you can add more to the taste/consistency that you like

Instructions

  • Everything into the food processor and pulse to desired consistency. Alternatively, you can use a mortar and pestle or chop finely and mix with the oil and vinegar. My kids tend to prefer the onion and garlic in a smoother consistency, but it is delicious with small bits as well, and more traditional in preparation.

Notes

  • To adjust your chimichurri for sensitive palates to pungent flavors, you can use a shallot instead of onion, and pull the garlic down to 1 clove, or use garlic powder to taste. You can also use just a teaspoon of vinegar or leave it out if that helps your child with dipping in the chimichurri at first. Remember, if you have very young little ones, don't underestimate what they will or will not like! They might surprise you! Out of my 3 kids, 2 of them ate chimichurri like this from the age of 1, so give it a try! If your kids are not into the chimichurri as written at first, pull down the pungent flavors and then you may be able to gradually add them back in with time. My one kid that didn't love the stronger flavors loves the chimichurri with just a touch less vinegar and she will happily eat it up - all those nutritional benefits of the herbs and olive oil are so worth figuring out a way to help them enjoy it!
  • You can swap the lime for lemon in this recipe too.
  • A red or white wine vinegar works well in this recipe as a swap for the balsamic vinegar if that is what you have.
  • I'm not a super traditionalist when it comes to the chimichurri - if it's summer and you have other fresh herbs around, basil and even dill are so good to add in a chimichurri if you want to try!
  • Chimichurri keeps for a good week in the fridge, so feel free to double up if you have enough herbs. The sauce also freezes up in ice cube trays or Souper Cubes so nicely so you can take advantage of the herbs when they are in season, and freeze a load of it to enjoy all year long.