Homemade Chimichurri Sauce has expanded my condiment thinking by 220%! lol Have you ever had chimichurri? I had definitely heard of it, but never eaten any, until this past week. You guys__it’s SO good! If you like spicy, the way my family does, you’re going to keep this in the fridge at all times.
Chimichurri is Spanish in origin and can have a green version or a red version. Mine is a 100% Americanized recipe with what I hope honors the heart of the original, which is to take everyday meals, meats specifically, to a whole new level of scrumptious flavor.
My Homemade Chimichurri is fresh and herbaceous with a spicy kick from fresh jalapeno. It will make your taste buds dance! So, don’t discriminate and use this just for meat. It’s fabulous on scrambled eggs and on tacos or taco salad. You’re going to find dozens of things you love it on.
There are no preservatives or artificial ingredients in my Homemade Chimichurri version, so it’s a small batch that will keep in the fridge about one week. It’s gluten-free, soy-free, dairy- and sugar-free and it’s Whole 30 compliant.
Let’s make some!
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Homemade Chimichurri
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
Ingredients
- 1 large jalapeno, stem removed cut into chunks
- 1 small red onion
- 1 cup fresh parsley, loosely packed
- 1 cup fresh cilantro, loosely packed
- 1 tsp. minced garlic
- 1 tsp. salt
- 3/4 cup olive oil
- 1 small lime, zest and juice
Instructions
- Zest the lime into the smoothie cup or pitcher of your blender.
- Juice the lime into the same container.
- Add all the other ingredients and pulse or blend until everything is finely minced and fully incorporated.
- Store in small canning jars, or your other favorite containers, up to one week in the fridge. (It won’t last that long, though, I bet!)
Notes
Use a high-speed blender, preferably one with a smoothie cup attachment. This recipe makes a small batch so some over-sized blender pitchers might have trouble blending it. Anything high-speed, like a BlendTec, a Vitamix or one like *my Ninja Blender/Food Processor/Smoothie system will be perfect. You can try it in other blenders. I just don’t have experience with it, so I’m not sure how easily it will work.
- Prep Time: 5 minutes
- Category: Condiments, Sauces
- Cuisine: American Spanish
How to Make Homemade Chimichurri
Use a high-speed blender, preferably one with a smoothie cup attachment. This recipe makes a small batch so some over-sized blender pitchers might have trouble blending it. Anything high-speed, like a BlendTec, a Vitamix or one like *my Ninja Blender/Food Processor/Smoothie system will be perfect. You can try it in other blenders. I just don’t have experience with it, so I’m not sure how easily it will work.
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Zest and juice the lime and add them to your blender container.
Add all the other ingredients and pulse or blend until all the ingredients are finely minced and fully incorporated. I blended ours, not until it was smooth, but until it was very fine mince. That keeps the jalapeno pieces coarse, but small and well mixed into the rest of the sauce.
Serve Homemade Chimichurri Sauce on any meat, eggs, tacos and other Mexican dishes, even as a dip with tortilla chips. Stop back and leave a comment to tell me your favorite dish to eat it on!
Enjoy, my friend!
If you’re looking for other homemade and healthy condiment recipes, check out my Homemade Ketchup.
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
