Chimichurri is the new pesto. Yeah, yeah. I was just raving about me and my basil obsession like two posts back ago. But me and my ADD have moved on to it’s cooler and hipper cousin, chimichurri. Pesto is more Marvin Gaye, classic and never goes out of style. But Chimichurri? Chimichurri is Pitbull all the way. Fiery, interesting… makes you wanna dance, spicy if you want it to be and
Maybe I’m just a sucker for an herby sauce and some good beats.
So yes, this is another fresh flavor combination for the summer that you can add to almost anything. Eggs, chicken, sandwiches, salads, grilled veggies, you name it. Mmm, maybe not a smoothie. Don’t add it to a smoothie. Or cake. Definitely not cake either. But you get it, it adds a punch of flavor to almost anything savory.
I’d recommend topping some sweet potatoes with it or using it to dip your sweet potato fries in. (For the fool-proof method of cooking sweet potatoes so they have the perfect crisp, visit my Sweet Potato “Chips” + Dip post.) I also use this same chimichurri in my “Street” Tacos, so feel free to check that out as well.
If you’re looking to make this Whole30 compliant all you need to do it leave the honey out. It’s still delicious. And on one final note, I find it tastes even better if you listen to “Fireball” while you make it. Don’t ask me why, it just works. 😉
- 1 C. cilantro
- ½ C. parsley
- ½ C. olive oil
- ¼ C. lime juice (approximately 2 limes)
- 1 Tbsp. honey or date paste
- ½tsp. cumin
- ½ tsp. chili powder
- 1 tsp. red pepper flakes
- 2 tsp. salt
- Here comes the hard part.. Add all ingredients into high powered blender or food processor and blend until you get a nice choppy consistency. Mic drop and I'm out!