Last week, I was thinking about what to make for dinner for New Year’s Eve. I wanted something tasty, something that wasn’t too much work, but something a little nicer than the usual casserole dish. Happy to see 2020 go, I was hopeful looking forward to better times in 2021. I decided upon roasted lamb and what better to serve with it than Chimichurri Sauce?

Years ago—2006 to be exact—my cousins made chimichurri sauce for a Christmas dinner. It was the the first time I have ever had Chimichurri Sauce. I started this year kicking myself for it taking this long to make it…a mistake I won’t make again!

Basic Ingredients

Italian flat-leaf parsley
Cilantro
Garlic!
Red wine vinegar
Extra virgin olive oil
Red pepper flakes
Lime juice

Serve it With…

Incredibly versatile, this sauce can be served with many, many things:

Grilled meats of all kinds
Roasts of all kinds
Fish
Eggs
Pizza

I suppose it’s also good to mention that the antioxidants from the fresh herbs and garlic mean that this sauce is actually good for you as well? Find more about parsley health benefits here but you can tell by simply looking at the sauce that the green coloration means you’re getting some serious plant-based benefits. The photos I’m sharing are not color corrected. This sauce was even more vibrant than shown.

Try it With…

Chimichurri Sauce

Chimichurri Sauce is a flavorful pesto-like sauce made from fresh herbs--Italian parsley and cilantro--and a healthy amount of garlic and extra virgin olive oil with a drizzle of lime juice.

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Prep Time: 15

Resting Time: 1

Total Time: 1 15

Servings:

Author: Four to Cook For

Equipment

food processor

Ingredients

1 bunch Italian flat-leaf parsley (about 1 cup)
1 bunch cilantro (about 1 cup)
4 cloves garlic sliced
1 shallot sliced (about 1/2 cup)
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 generous portion of tablespoon Kosher salt
1 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup freshly squeezed lime juice (about three limes)

Instructions

Mix all wet ingredients in a bowl and set aside.
Mix all herbs, bulbs, and spices together in a food processor until roughly chopped.
As you are pulsing the food processor, start to drizzle in the wet ingredients from the bowl.
Let sit in the refrigerator for at least one hour before serving.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.

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