2 Steps for Chimichurri-ish Sauce

The vibrant hues and zesty aroma of a freshly made Chimichurri-ish Sauce have the power to transport you to a bustling kitchen where tradition and innovation mingle with every chop of the knife. On an evening when the dinner table calls for a splash of color and a burst of flavor, this sauce becomes the hero, ready to transform the ordinary into the extraordinary.

There’s a personal thrill in taking the classic Argentinian chimichurri and giving it a unique twist, a reflection of one’s own culinary journey. Perhaps it’s the addition of a less traditional herb or a spice that speaks to my palate, or the use of citrus zest for an unexpected tang. The reasons for crafting this dish are as varied as the ingredients themselves—maybe there’s a yearning for something bold to accompany a grilled steak, or a desire to brighten up a plate of roasted vegetables.

Creating this Chimichurri-ish Sauce is an act of creativity, a way to play with flavors and textures while honoring the essence of the original recipe. It’s about the joy of tasting and adjusting, the satisfaction of watching oil and vinegar emulsify with the herbs, creating a sauce that’s both rustic and refined.

So let’s gather our fresh ingredients, our favorite knife, and a spirit of adventure as we embark on the creation of a Chimichurri-ish Sauce that’s as unique as the hands that prepare it—a perfect complement to any meal that calls for a touch of boldness and a dash of love.

Chimichurri-ish Sauce Recipe

Chimichurri-ish Sauce

Chimichurri-ish Sauce is a vibrant, herbaceous condiment that draws inspiration from the classic Argentinian chimichurri. It's characterized by its fresh, tangy flavor profile and is traditionally used to complement grilled meats. This version, however, embraces personalization and creativity, allowing for variations in herbs, spices, and additional ingredients like citrus zest to suit individual tastes. The sauce typically consists of finely chopped parsley, minced garlic, olive oil, vinegar, and red pepper flakes, but this "ish" variation encourages experimentation. It's not only a testament to culinary tradition but also an invitation to explore and adapt, resulting in a versatile and bold sauce that enhances a wide array of dishes.

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Prep Time 14 minutes mins

Total Time 15 minutes mins

Course Sauce

Cuisine Indian

Servings 5 people

Calories 234 kcal

Equipment

• 1 blender

Ingredients

  

• 1 cup chopped parsley loosely packed
• 1 cup chopped cilantro loosely packed
• 1 T chopped mint optional
• 1 T ume vinegar this replaces salt
• 2 T freshly squeezed lemon juice
• 1 T finely chopped red onion
• 1-2 T water
• 1/4 tsp red pepper flakes
• 1 tsp chopped garlic
• 1/3 cup extra virgin olive oil
• freshly ground black pepper to taste

Instructions

 

• Throw all the ingredients into a Vitamix or other high-speed blender and taste.
• Adjust seasonings if needed, and it’s done.

Video

Keyword cilantro, parsley

Cooking Tips

• Start with fresh herbs; their vibrancy is the soul of the sauce. Parsley and oregano form the traditional base, but feel free to explore with cilantro or basil for a different note.
• Balance is key—garlic adds punch, but too much can overwhelm. A gentle hand with the garlic will harmonize the flavors.
• The acidity from vinegar brightens the sauce, while a squeeze of lemon can add a sunny lift. Adjust to your taste, seeking a pleasant zing that complements the herbs.
• Quality olive oil ties it all together, lending silkiness and depth. Choose one that’s fruity and bold, as it’s not just an ingredient but a feature in its own right.
• Finally, let the sauce rest before serving. This patience allows the flavors to marry and intensify, resulting in a sauce that’s robust, nuanced, and deeply satisfying to the palate.

Serving suggestion

Serving Chimichurri-ish Sauce is an invitation to a sensory fiesta, a vibrant flourish that enlivens the palate. I revel in drizzling this verdant elixir over grilled meats or roasted vegetables, watching it cascade down, adding life and color to the dish. The fresh herbs, finely chopped, speckle the plate with green, while the red pepper flakes offer a hint of the warmth that lies within.

I often encourage a generous spoonful alongside crusty bread, allowing for the full appreciation of its robust flavors. It’s a moment of connection, where each dip and spread is a shared discovery of taste.

Offering this sauce is like offering a handshake from your kitchen to the world, a gesture that says, “Here’s something from my heart, bold and beautiful.” It’s a simple act that transforms a meal into a conversation, a shared experience of joy and culinary delight.