For most of us, the senses of smell and taste are powerful in bringing back memories. Perhaps it’s a meal that reminds us of a favorite moment in life, a vacation you never wanted to leave, or a friend, former love or family member you haven’t seen in ages. When I was in my 20’s living in New York city, I had a favorite Argentinian restaurant that I visited often. No matter what I ordered, I always asked for their chimichurri sauce on the side. And I wasn’t particular about what I used it on – roasted veggies, fish, grilled meats or salads. The food was amazing and their chimichurri sauce was a perfect blend of tang and spice that was too much for me to resist.
Chimichurri is a blend of olive oil and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, cayenne and black pepper and is as common in Argentina as ketchup is in the US. It’s naturally gluten-free and Paleo and I’m guessing will become a staple in your kitchen, as it is in ours.
- 2 lemons
- 1 bunch fresh cilantro, leaves roughly chopped, about 1 cup
- 1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup
- 1 bunch fresh mint, leaves roughly chopped, about 3/4 cup
- 6 cloves garlic
- Pinch kosher salt
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup light olive oil
- Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Use immediately or store in a glass jar for up to one week.
You can see below that I love to drizzle Chimichurri sauce on grilled fish, and it also pairs perfectly with roasted veggies. We especially love them on roasted brussels sprouts. In fact, this meal below is parent and 10 year old kid approved. Enjoy!