Whole30 Chimichurri

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My summer garden is growing, which means harvest is right around the corner! I absolutely love being able to pick fresh parsley, cilantro, and basil from my backyard and make a quick and easy chimichurri sauce. It is delicious on top of chicken drumsticks and wings, makes really tender steak when you marinate it overnight, and adds some pizazz to my weekly breakfast frittata. With basic pantry ingredients that you likely have on hand, and fresh, seasonal produce, this is inexpensive to make, too!

 

Ingredients:

  • 1/2 cup chopped yellow onion

  • 2 tbsp lemon juice

  • 2 tbsp red wine vinegar

  • 2 tsp minced garlic

  • 1/2 cup fresh parsley leaves

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup fresh basil leaves

  • 1/4 cup olive oil

  • 1 tsp sea salt

  • 1/2 tsp cumin

  • 1/2 tsp coriander

  • 1/2 tsp dried oregano

  • 1/2 tsp paprika

Directions:

  1. Add the chopped yellow onion, minced garlic, lemon juice, and red wine vinegar to a small bowl, stir well, and set aside while you prepare the rest of the ingredients.

  2. In a separate small bowl, mix together sea salt, cumin, coriander, dried oregano, and paprika, and set aside.

  3. Dump the entire bowl of onions and garlic into a food processor or blender, then add the fresh parsley, cilantro, and basil leaves, and secure the lid.

  4. “Pulse” the mixture 10-15 times, until the leaves are chopped.

  5. Add in the olive oil and secure the lid again.

  6. Blend for a minute or so, pausing to scrape down the sides a few times, if needed.

  7. Add in the spice mixture, and pulse a few times to distribute.

  8. Serve as a sauce over meat, eggs, or even roasted veggies. You can also marinate meat in the sauce overnight for a tender and flavorful dish. I also love making my basic frittata recipe with it, too.

  9. Store in the fridge for a week.