Mexican Chimichurri Sauce with Cilantro
This phenomenal Mexican chimichurri (chimichurri verde) sauce is made with simple, healthy ingredients and is a perfect addition to fish, chicken, steak, grilled vegetables and more. It’s an easy recipe that’s ready in about 5 minutes. It’s so good you may need to add this to just about everything.
Servings: 1 cup
Calories: 125kcal
Ingredients
- 1 cup fresh parley leaves
- 1 cup cilantro large stems removed
- ½ cup olive oil or garlic infused olive oil for low-FODMAP
- ¼ cup red wine vinegar or use apple cider vinegar, white wine vinegar or champagne vinegar
- 2 cloves garlic omit for low-FODMAP and consider using garlic infused olive oil instead of regular olive oil
- 1 tablespoon lime juice about the juice of 2 limes
- ½ teaspoon red pepper flakes or Aleppo pepper flakes
- ¼ teaspoon salt add more to taste
- ⅛ teaspoon black pepper
Instructions
Food processor method
- Add everything except the olive oil and process until finely minced.
- Drizzle in the olive oil and pulse until just incorporated. Or, you can transfer the chopped vegetables to a bowl and mix the olive oil in by hand.
- Add salt and pepper to taste.
Nutribullet method
- Add all of the ingredients to a large blending cup and blend for up to 5 seconds.
To make by hand
- Finely chop all the ingredients and add to a medium bowl.
- Add the lime juice, vinegar, olive oil and spices and mix until thoroughly combined.
Notes
How to store
Green chimichurri can be stored in the refrigerator in a sealed container for up to 7 days. I like to use a pint mason jar. Freeze chimichurri in small mason jars or in ice cube trays for when you want to use a small amount in a recipe. When the cubes are frozen, transfer to a large freezer bag.Variations
- Make an Argentinian chimichurri – replace ¼ cup of cilantro with ¼ cup of fresh oregano or 1 tablespoon dried oregano
- Add some green onions for extra flavor – not that it needs it!
- Consider adding warming spices – like cardamom and/or cumin for a taste similar to zhoug
- Kick up the heat – add some jalapeño pepper
- Blend in some sun dried tomatoes – these will add a few carbs to the recipe, but so much flavor!
- Make a creamy chimichurri sauce – add a tablespoon of almond butter or cashew butter or ¼ cup of sour cream
- For a slightly sweet sauce – add 1 teaspoon powdered sweetener of choice
- Add a little bit of mint or basil – these each have a different flavor profile and are more aromatic than parsley. Start with a small amount or they each can overpower your sauce.
- Increase the garlic or add shallot – If you can tolerate alliums, create an intense green garlic sauce by adding 2-3 additional garlic cloves or a small shallot
How to make an AIP sauce
This recipe can easily be adjusted for the AIP protocol. Simply eliminate the addition of chili pepper and black pepper. To add additional heat, consider adding more garlic and include 2 scallions or ⅛ of a red onion. I recommend keeping the onion to a minimum. Adding too much onion can overpower the sauce.Nutrition
Serving: 2tablespoons | Calories: 125kcal | Carbohydrates: 1g | Protein: 0g | Fat: 13g | Fiber: 0.5g | Net Carbs*: 0.5g
https://radfoodie.com/mexican-chimichurri/
