Sometimes your meal just needs a little extra lovin’.
Originating from Argentina and Uruguay, chimichurri is full of flavor that complements any grilled meat. I personally love it with beef, but it can be paired with chicken, lamb, turkey, pork, and even seafood. It has enough acidity to balance out a hearty and rich pork belly, but isn’t overpowering on a milder meat, like chicken.
Trust me, chimichurri and pork belly go together like Kool-Aid and sugar. So, the next time you need some greens with your meat, this is a winner. (I’m still trying to convince my cardiologist that this counts as a green vegetable serving.)
Authentic Chimichurri Sauce Recipe
Serves: 6-8 | Prep Time: 15 min
Ingredients
3 garlic cloves, finely minced
1 shallot, finely chopped
1 red jalapeño, seeded and finely chopped
2 TBS finely chopped chives
½ cup minced fresh cilantro
¼ cup minced fresh flat-leaf parsley
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
3 teaspoons kosher salt (or salt to taste)
Step-by-Step
Step 1: Prep your ingredients. I like to start with the freshest ingredients, and in the summer time that means I’m hitting the farmers markets and buying local whenever possible.
Step 2: Add garlic, shallot, jalapeno, chives, cilantro, and parsley into a bowl. Toss gently until combined.
Step 3: In the same bowl, add in olive oil, red wine vinegar, and salt. Mix well. I recommend 3 teaspoons of salt but feel free to adjust this to your liking. The sauce is best made 1-2 hours before serving, since this allows the flavors to meld together.
Make this recipe:
- 3 cloves garlic finely minced
- 1 shallot finely chopped
- 1 red jalapeño seeded and finely chopped
- 2 tbsp finely chopped chives
- ½ cup minced fresh cilantro
- 1/4 cup minced fresh flat-leaf parsley
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 tsp kosher salt (or salt to taste)
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Prep your ingredients.
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Add garlic, shallot, jalapeno, chives, cilantro, and parsley into a bowl. Toss gently.
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Add in olive oil, red wine vinegar, and salt. Mix well.
Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
