Simple Chimichurri Sauce
SERVINGS: 8 | DIFFICULTY: Easy
NUTRITION
Calories 127.33
Fat 13.63
Protein .42
Net Carbs .95
HEALTH BENEFITS
The healing power of the herbs used in this recipe comes from the high level of antioxidants. Adding parsley and cilantro to our meals may seem like a little step to add flavor but they are mighty with so many health benefits to our whole body system.
We’ve heard the word carcinogens and cancers linked together pretty heavily. Anything that you blacken, char or grill forms something known as AGE (Advanced Glycation End) which does exactly what it says...helps us AGE. Besides just looking pretty on your plate, when these herbs or leafy greens are served with these carcinogenic foods we listed about, it helps to decrease the carcinogenicity of the whole meal!
Parsley and cilantro can even protect our bodies against the accumulation of heavy metals in our bloodstream and organs, something we call detoxification. Heavy metals have been linked to so many things including cancer, kidney disease, heart disease, emotional instability, brain diseases, and degenerative bone conditions.
GO-TO GREEN SAUCE
Chimichurri, chimichurri. Chimichurri! I find that this pesto of South America is just as fun to add to dishes as it is to say. And in this recipe, simple to prepare. Bonus tip below–a method to freeze tablespoon portions to save for later uses, like drizzled over steak, roasted veggies, or on top of tacos.
This versatile sauce is a flavorful topping for roasted veggies, meats or as a salad dressing. Herbs are the star in this sauce and bring color, brightness and nutritional benefits to whichever dish you choose to pair it with.
A TWIST ON THE CLASSIC
Traditionally you’ll see chimichurri recipes call for parsley and oregano. I’ve found other recipes that like to include cilantro. And since I’m a big cilantro fan, I created a version that uses parsley and cilantro with some of the other staple ingredients like olive oil, red wine vinegar and garlic.
Parsley and cilantro happen to share similar nutritional profiles, adding vitamins and minerals to your plate like folate, vitamin K, iron, and vitamin C. Both herbs are also vitamin A powerhouses. So often, especially when dining out, it’s the sauces that turn a dish from being good for you to bad for you. That’s one benefit from making dressing and sauces from scratch. We can get the added flavor without the added sodium, unhealthy fats, and sugars. And this sauce that is easy to prepare so easily elevates a dish that in the past seemed ordinary to now feeling festive.
FREEZE TO ENJOY LATER
To freeze, add heaping tablespoons of prepared sauce into each silicone muffin cups lined in your muffin tin. Place muffin tin tray in freezer for one hour. Pop frozen sauce cups out of the mold and place in air tight zip log baggie. Keep in freezer for up to two months. To use, simply pull cups(s) out of freezer bag and into ramekin. Let defrost on the counter or warm up in microwave. Then drizzle over grilled meat or veggies.
Try a tablespoon or two of this sauce on grilled steak, roasted cauliflower florets, fajitas or greens filled twist on the burrito bowl.
Chimichurri Sauce
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ shallot, chopped
- 2 cloves garlic, minced
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- ½ Tbsp red pepper flakes
- ½ tsp Real Salt
- Pinch of black pepper
Instructions
- Chop shallots and garlic. Place in a food processor and pulse until finely chopped.
- Wash and take herbs off of the stems.
- Place herbs, olive oil, red wine vinegar, red pepper flakes, and salt in a food processor and pulse until well combined.
- Store in the refrigerator for up to a week.
- OPTIONAL:
- Place a heaping Tbsp in a silicone muffin cup. Place in freezer for an hour. Pop out of cups and place in plastic bag.
- To use sauce, just pop out of freezer and heat in the microwave or on the stove top.
Calories
127.33Fat (grams)
13.63Fiber (grams)
0.50Net carbs
0.95Sugar (grams)
0.33Protein (grams)
0.42Chimichurri Sauce
Ingredients:
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ shallot, chopped
- 2 cloves garlic, minced
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- ½ Tbsp red pepper flakes
- ½ tsp Real Salt
- Pinch of black pepper
Instructions:
- Chop shallots and garlic. Place in a food processor and pulse until finely chopped.
- Wash and take herbs off of the stems.
- Place herbs, olive oil, red wine vinegar, red pepper flakes, and salt in a food processor and pulse until well combined.
- Store in the refrigerator for up to a week.
- OPTIONAL:
- Place a heaping Tbsp in a silicone muffin cup. Place in freezer for an hour. Pop out of cups and place in plastic bag.
- To use sauce, just pop out of freezer and heat in the microwave or on the stove top.
Calories
127.33Fat (grams)
13.63Fiber (grams)
0.50Net carbs
0.95Sugar (grams)
0.33Protein (grams)
0.42