I came home, after a two week vacation, to an astounding sight; my herb garden had turned into an herb jungle.
Before I left, I’d been trying to constrain myself, as the herbs were young and tender and didn’t really appreciate my herbaceous gusto. I love to use fresh herbs quite liberally, not only for flavor, but as garnishes; splashes of vibrancy to make my food look delicious and appealing. 
I’m happy to say this restraint issue is not a problem anymore – after two weeks of my absense, these fragrant, lovely herbs have gone crazy and are now at that wonderful, lush growing stage where the more they are pruned, the faster and more vigorously they grow. I knew I would have to make something delightful and fresh this weekend with my newly acquired treasure trove of herbs……….. chimichurri!
If you’re not familiar with chimichurri you’ll be thrilled with this new friend. Chimichurri is a sauce that’s frequently served with grilled meat in Argentina. The traditional ingredients are garlic, parsley, oregano, lemon, olive oil and wine vinegar. There are many legends regarding the origins of this delicious sauce, but no one seems to know for sure how it got it’s funny name. I like to think of it as the Argentinian version of pesto.
I decided to take a bit of liberty with the traditional recipe and combine a variety of my bountiful herbs. I used basil, cilantro, parsley and mint along with fresh lemon zest and juice plus a bit of white balsamic vinegar.
We loved the final results. It’s fantastic on grilled meats, adding a zesty freshness AND it makes a lovely and delicious appetizer. I spread crostini (you could use any type of cracker) with goat cheese (cream cheese would also be wonderful) and drizzled it with the vibrant chimichurri. You could also serve it as a dipping sauce for warm bread, steamed shrimp or with crudités (raw veggies).The gorgeous bright green color adds visual appeal to everything you serve it with. I think you’ll be getting requests for this one again and again!
PrintFresh Herb Chimichurri Sauce
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
This vibrant chimichurri sauce combines fresh herbs like basil, cilantro, parsley, and mint with lemon and white balsamic vinegar for a zesty accompaniment to grilled meats or as a flavorful dip.
Ingredients
- 1 tablespoon white balsamic vinegar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 medium garlic cloves, peeled
- 2 medium shallots, peeled
- 1 cup fresh basil, packed
- 1 cup fresh cilantro, packed
- 1 cup fresh parsley, packed
- 1/2 cup fresh mint, packed
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Combine all ingredients in a food processor and puree until combined and fairly smooth, leaving just a bit of texture.
- Transfer the chimichurri to a storage container and keep cold until ready to use.
- Before serving, remove from the refrigerator to allow it to come to room temperature for optimal flavor.
Notes
This chimichurri is perfect for grilled meats and can also be used as a dip for bread or vegetables. It pairs well with goat cheese on crostini. Store in the refrigerator and use within a week for best flavor. Adjust the amount of garlic and vinegar to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0
- Sodium: 1
- Fat: 9
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0
