This Mediterranean Chimichurri is smooth and comes together with just the press of a blender button. It's great over beef, chicken, lamb, and eggs!
Confession: there's a part of me that really wants to bottle sauces. Even typing that, I get ALL jazzed about it all over again. I even convinced my friends Juli Roth (PaleOMG) and Vanessa Barajas (Clean Eating with a Dirty Mind) to go with me to the Natural Products Expo West last year to do a little product research recon. I just think that flavorful, healthy sauces can be such a GAME CHANGER! If you have a jar of something flavorful in your fridge, you can use it to:
- Marinate beef, chicken, pork, or seafood!
- Spoon it over eggs.
- Add it to a salad for a flavorful dressing.
- Pour it over a casserole for a fun themed dinner.
- etc., etc., etc.
I have little jars of sauces in my fridge at all times. My regulars include: ranch dressing, BBQ sauce, buffalo, this Thai dressing, this green magic sauce, a honey mustard (recipe coming soon), and THIS chimichurri. Easy dinner meals then become a spin at the slot machine. I pull the lever, choose a protein + starch + veggie + sauce and POOF, a delicious, healthy dinner.
I tell you about my sauce-to-market dream because, I put it on the back-burner for a bit. I put it on the back-burner BECAUSE …a product-to-market idea that I love EVEN MORE swept me off my feet. With the birth of our daughter and a few other projects slated for this year, it may be a while before I have much to show for it. But by golly, it'll be GREAT! 🙂
Okay, back to this new sauce! I'm really excited about this Mediterranean Chimichurri. It incorporates great olive oil, fresh flavors, and is totally different from the other sauces in my recipe catalog, I love it over beef, lamb, chicken, seafood, and eggs. It comes together really easily: just add everything in a blender, blend until smooth, and serve/store! If you know you can't get through all the sauce in time, I recommend pouring it into an ice cube tray, freezing, and popping them out to keep in a container frozen. That way, you can grab one cube of Mediterranean Chimichurri at a time!Print
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup Chimichurri
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 cup fresh cilantro, stems and leaves
- 1/2 cup fresh flat-leaf parsley, stems and leaves
- 4 garlic cloves, minced
- 1 tablespoon fresh oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
- Place all ingredients in a blender and blend until smooth.
- Serve as a condiment with any beef, chicken, or seafood, or on top of eggs!
This will last in the fridge for 5 days.