_edited_edited.png)
Spice up your grilling game by serving your next meal with a side of light and bright chimichurri dressing.
This post may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full disclosure for further information.
I’m a weird person when it comes to meat. I eat meat, but I tend to gravitate toward vegetarian dishes. When I do eat meat, I like it to have a lot of flavor so that it doesn’t taste like… well, meat. So for me, my favorite ways to eat meat are when it’s in a sauce, covered in toppings, or well-seasoned.
My husband will not eat red meat without a thick puddle of A1 next to it, which even for me, is crossing a line when it comes to the integrity of a good steak. While I’m anti-A1, I still like to eat steak with a little something on the side, and this chimichurri dressing is the perfect solution.
Because it compliments the flavor of lightly seasoned meat rather than covering it up, this dressing works with a variety of different meats. For my vegetarians, it makes a great salad dressing too.
What ingredients do I need to make chimichurri sauce?
Extra virgin olive oil
Fresh parsley
Fresh cilantro
Red wine vinegar
Garlic cloves
Red pepper flakes
Dried oregano
Course salt
Black pepper
Helpful products to make this recipe:
How much does this recipe make?
This recipe makes about six ¼ cup servings.
What if I don’t like cilantro?
I know cilantro is a polarizing herb. I think it adds a special brightness to the dressing, but you can omit it if you don’t like the taste.
How do I store chimichurri dressing?
Store the dressing in a sealed jar or container for up to two weeks in the fridge. You can also freeze it and thaw the night before using. Make sure to give it a good stir or whisk before you use it!
What other things can I serve with chimichurri dressing?
It works great with almost any salad, and pairs well with chicken, pork chops, and even shrimp! I love using it in my recipe for steak chimichurri salad.
Did You Make This Recipe?
Let me know!
Mention @preggokitchen or tag #preggokitchen
Did You Like It?
Please leave a comment and a five star rating below!
Ingredients:
1 ½ cups olive oil
2 cups fresh parsley, stems removed
½ cup cilantro, stems removed
4 ⅔ Tbsp red wine vinegar
6 garlic cloves
2 tsp red pepper flakes
2 tsp dried oregano
2 tsp course salt
1 tsp black pepper
Directions:
De-stem your fresh herbs and add them to the food processor
Except for the olive oil, add the remaining ingredients to the food processor and pulse to combine
Slowly add the olive oil as you puree the ingredients until everything is well blended
Let the dressing marinate in the fridge for at least one hour or as long as overnight before serving