11 Herb Filled Brazilian Chimichurri Recipes That Freshen Every Plate

When it comes to adding a burst of flavor to your meals, Brazilian chimichurri is a game-changer. This vibrant, herb-filled sauce can elevate everything from grilled meats to roasted veggies. I’ve gathered 11 amazing recipes that highlight the versatility of chimichurri, each with its own unique flair. From zesty lime to tropical mango, there’s a chimichurri recipe here to suit every taste. Let’s discover how these fresh flavors can transform your dishes.

Classic Brazilian Chimichurri

Chimichurri is a vibrant, herbaceous sauce that hails from South America, particularly popular in Brazil and Argentina. This classic Brazilian version is a delightful blend of fresh herbs, garlic, vinegar, and olive oil, creating a zesty accompaniment that pairs beautifully with grilled meats, roasted vegetables, or even as a marinade. Its bright flavors not only enhance the dish it accompanies but also bring a fresh touch to any table.

Making chimichurri is simple and requires no cooking, making it a perfect recipe for those who prefer to keep things light and easy. This sauce is incredibly versatile, allowing you to adjust the herbs and spices according to your preference. Once prepared, it can be stored in the refrigerator for several days, allowing the flavors to meld and deepen over time.

Ingredients (Serves 4-6)

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime (optional)

Cooking Instructions

1. Prepare the Herbs: Start by washing the parsley and cilantro thoroughly under cold water to remove any dirt and impurities. Shake off excess water or use a salad spinner. Once dried, finely chop the herbs using a sharp knife, making sure to create small, uniform pieces that will blend well into the sauce.
2. Mince the Garlic: Peel the garlic cloves and then mince them finely. The garlic adds a robust flavor to the chimichurri, so verify it’s well minced for even distribution within the sauce.
3. Combine Ingredients: In a medium-sized bowl, combine the finely chopped parsley and cilantro with the minced garlic. Add the red pepper flakes, salt, and black pepper to the mixture. Stir well to evenly distribute the dry ingredients.
4. Incorporate the Liquids: Slowly drizzle in the olive oil and red wine vinegar while stirring the mixture. This will help emulsify the sauce and incorporate all the flavors. If you prefer an extra zing, add the juice of one lime at this stage.
5. Taste and Adjust: Give the chimichurri a taste test. This is your chance to adjust the seasoning—add more salt, vinegar, or red pepper flakes according to your preference. Remember, the chimichurri should be vibrant and zesty.
6. Let it Marinate: For the best flavor, let the chimichurri sit for at least 30 minutes at room temperature to allow the flavors to meld together. If you have more time, refrigerating it for a few hours or overnight will enhance the taste even further.
7. Serve: After marinating, give the chimichurri another stir and serve it alongside grilled meats, drizzled over roasted vegetables, or as a dip with fresh bread.

Extra Tips

When making chimichurri, feel free to experiment with other herbs like oregano or mint for a unique twist.

Also, the consistency can be adjusted by adding more olive oil for a thinner sauce or reducing it for a thicker texture. If you find yourself with leftover chimichurri, it can be frozen in ice cube trays for easy use later—just thaw as needed to enjoy the fresh flavors all over again!

Spicy Cilantro Chimichurri

Chimichurri is a vibrant and flavorful sauce that hails from Argentina, traditionally used to accompany grilled meats. This Spicy Cilantro Chimichurri adds a zesty kick with the heat of red pepper flakes and the freshness of cilantro, making it a perfect complement for steak, chicken, or even roasted vegetables.

The bright green color and aromatic herbs not only enhance the visual appeal of your dish but also elevate the overall flavor profile, making every bite a burst of herbaceous goodness.

Making Chimichurri isn’t only easy but also a delightful way to explore the vibrant flavors of South American cuisine. This particular recipe highlights cilantro, but feel free to experiment with other herbs like parsley or oregano for a different twist.

Whether you’re hosting a summer barbecue or simply looking to spice up your weeknight dinner, this Spicy Cilantro Chimichurri is a must-try.

Ingredients (Serves 4-6)

• 1 cup fresh cilantro, finely chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime

Cooking Instructions

1. Prepare the Cilantro: Begin by finely chopping the fresh cilantro. This will be the base of your chimichurri, so make sure it’s chopped well to release its aromatic oils and flavors.
2. Mince the Garlic: Take 4 cloves of garlic and mince them finely. Garlic adds a pungent and savory flavor to the chimichurri, so confirm it’s well minced for even distribution throughout the sauce.
3. Combine Ingredients: In a medium mixing bowl, combine the chopped cilantro and minced garlic. Then, add the red pepper flakes, salt, and black pepper. Mix these dry ingredients together to confirm even seasoning.
4. Add Liquid Ingredients: Pour in the olive oil and red wine vinegar into the bowl. The olive oil will give your chimichurri a rich texture, while the vinegar will add acidity and brightness. Squeeze in the juice of one lime for an extra layer of flavor.
5. Mix Well: Stir all the ingredients together until well combined. The mixture should be a vibrant green with all the ingredients evenly distributed. Taste the chimichurri and adjust the seasoning or acidity according to your preference.
6. Let it Rest: For the best flavor, let the chimichurri sit for at least 30 minutes at room temperature before serving. This allows the flavors to meld together beautifully.

Extra Tips

When making Spicy Cilantro Chimichurri, feel free to adjust the amount of red pepper flakes to suit your spice tolerance. For a milder version, start with a smaller quantity and add more as desired.

Additionally, if you have leftover chimichurri, it can be stored in an airtight container in the refrigerator for up to one week, making it a great option for meal prep or a flavorful addition to various dishes throughout the week.

Enjoy your vibrant and spicy chimichurri on grilled meats, salads, or as a dipping sauce!

Garlic and Parsley Chimichurri

Garlic and Parsley Chimichurri is a vibrant and flavorful sauce originating from Argentina, perfect for drizzling over grilled meats, vegetables, or even serving as a dip. This versatile condiment isn’t only easy to prepare but also brings a burst of fresh herbaceousness to any dish. The combination of garlic, parsley, and olive oil creates a rich yet light sauce that enhances the natural flavors of your food without overpowering them.

This chimichurri recipe is especially suited for those who appreciate bold flavors with a hint of zest from red wine vinegar. It’s an excellent choice for summer barbecues or a cozy dinner, and it pairs exceptionally well with steaks, chicken, or fish. With just a few simple ingredients, you can whip up this delightful sauce in no time, making it a perfect addition to any meal.

Ingredients (Serves 4-6):

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Fresh Ingredients: Start by washing the fresh parsley thoroughly to remove any dirt. Once cleaned, dry it using a salad spinner or by patting it with paper towels. Finely chop the parsley and place it in a medium-sized mixing bowl.
2. Mince the Garlic: Take the garlic cloves and peel them. Using a knife, mince the garlic until it’s finely chopped. Add the minced garlic to the bowl with the parsley.
3. Combine the Oil and Vinegar: In a separate small bowl, combine the olive oil and red wine vinegar. This mixture will form the base of your chimichurri sauce and will help to marry the flavors together.
4. Add the Remaining Ingredients: To the bowl with parsley and garlic, add the dried oregano, red pepper flakes (if using), and a pinch of salt and pepper. Pour the olive oil and vinegar mixture over the top.
5. Mix Thoroughly: Using a spoon or spatula, mix all the ingredients together until well combined. Make sure the parsley and garlic are evenly coated in the oil and vinegar.
6. Taste and Adjust: Take a small taste of the chimichurri and adjust the seasoning according to your preference. If you desire more acidity, add a little more vinegar; for a richer flavor, add more olive oil.
7. Let it Rest: Allow the chimichurri to sit for at least 30 minutes at room temperature. This resting period allows the flavors to meld and develop further, making the sauce even more delicious.

Extra Tips:

For the best results, use fresh parsley rather than dried, as it provides a vibrant flavor and color. You can also experiment by adding other herbs such as cilantro or mint for a unique twist.

If you want a smoother texture, consider blending the ingredients in a food processor. Chimichurri can be stored in an airtight container in the refrigerator for up to a week, allowing you to enjoy it multiple times with various dishes. Just give it a good stir before serving, as the ingredients may settle.

Tangy Lime Chimichurri

Chimichurri is a vibrant and flavorful sauce that hails from Argentina and is often used as a condiment for grilled meats. This Tangy Lime Chimichurri offers a revitalizing twist with the addition of zesty lime juice, making it an ideal accompaniment for any grilled dish, especially steak or chicken. The combination of fresh herbs, garlic, and lime creates a bright and tangy sauce that elevates the flavors of your meal, bringing a taste of the Brazilian countryside to your dining table.

Making chimichurri is simple and quick, allowing you to whip up this delicious sauce in just a few minutes. With a few fresh ingredients and a food processor or a good knife for chopping, you can create a vibrant chimichurri that will impress your family and friends. This recipe serves 4-6 people, so it’s perfect for gatherings or a family dinner.

Ingredients

• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh oregano leaves, chopped
• 4 cloves garlic, minced
• 1 small red chili pepper, seeded and finely chopped (optional)
• 1/2 cup olive oil
• 1/4 cup lime juice (about 2-3 limes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Instructions

1. Prepare the Herbs: Start by rinsing the fresh parsley, cilantro, and oregano under cold water to remove any dirt. Pat them dry with a clean kitchen towel or paper towels.

Once dry, chop them finely using a sharp knife or a food processor. Aim for a coarse chop to maintain some texture in the sauce.

2. Mince the Garlic: Peel the garlic cloves and mince them finely. You can use a garlic press for a finer consistency or chop them with a knife. The garlic adds a robust flavor that complements the freshness of the herbs.

3. Combine Ingredients: In a medium-sized bowl, combine the chopped parsley, cilantro, oregano, and minced garlic. If you’re using red chili pepper for a bit of heat, add it to the bowl as well.

This mixture will form the base of your chimichurri.

4. Add Liquid Ingredients: Pour in the olive oil and lime juice into the herb mixture. The olive oil will provide richness, while the lime juice adds that tangy flavor.

Stir well to combine all the ingredients thoroughly.

5. Season the Chimichurri: Sprinkle in the salt and black pepper, adjusting to taste. This step is essential as it enhances the overall flavor of the chimichurri.

Mix everything together until fully incorporated.

6. Let It Rest: For the best flavor, allow the chimichurri to sit for at least 30 minutes at room temperature before serving.

This resting period allows the flavors to meld together beautifully.

Extra Tips

For an even more intense flavor, consider letting the chimichurri sit in the refrigerator for a few hours or even overnight. This allows the herbs and garlic to infuse into the oil and lime juice more deeply.

Additionally, chimichurri isn’t only a fantastic condiment for grilled meats, but it can also be used as a marinade or salad dressing.

Feel free to adjust the proportions of lime juice and herbs according to your taste preferences, ensuring that your chimichurri is perfectly suited to your palate.

Roasted Red Pepper Chimichurri

Roasted Red Pepper Chimichurri is a vibrant twist on the classic Argentine sauce that enhances the flavor of grilled meats and vegetables. This sauce combines the fresh herbs and tangy vinegar of traditional chimichurri with the smoky sweetness of roasted red peppers, creating a deliciously unique condiment.

It’s an excellent accompaniment for steaks, chicken, or even as a dressing for grilled vegetables, bringing a burst of flavor to any dish. Making this chimichurri is simple and requires just a few fresh ingredients. The key is to use high-quality olive oil and fresh herbs, as they’re the backbone of the sauce.

The roasted red peppers can be bought pre-roasted or made at home, lending a smoky depth that elevates the sauce’s overall taste. Whether you’re preparing for a summer barbecue or a cozy weeknight dinner, Roasted Red Pepper Chimichurri is sure to impress your guests with its bold flavors.

Ingredients (Serves 4-6)

• 2 large roasted red peppers (jarred or homemade)
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3-4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup extra virgin olive oil
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Roasted Red Peppers: If you’re not using jarred roasted red peppers, you can roast them yourself. Preheat your oven to 450°F (230°C). Cut the peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for about 20-25 minutes or until the skin is blistered and charred.

Remove from the oven, cover with aluminum foil for about 10 minutes to steam, then peel off the skins once cool enough to handle.

2. Chop the Herbs: While the peppers are cooling, finely chop the fresh parsley and cilantro. Make sure to remove any tough stems from the herbs, as they can add bitterness to the chimichurri.

3. Combine Ingredients: In a medium-sized bowl, combine the chopped parsley, cilantro, and minced garlic. Add the roasted red peppers, red wine vinegar, and red pepper flakes if you want a bit of heat. Mix well until all ingredients are evenly distributed.

4. Add Olive Oil: Slowly drizzle in the extra virgin olive oil while stirring the mixture. This helps to emulsify the sauce, ensuring a smooth consistency. Make sure to taste your chimichurri as you go and adjust the seasoning with salt and pepper according to your preference.

5. Allow to Rest: Let the chimichurri sit for at least 30 minutes at room temperature before serving. This resting time allows the flavors to meld together beautifully, enhancing the overall taste of the sauce.

Extra Tips

For an even more intense flavor, consider adding a squeeze of fresh lemon juice or a dash of citrus zest to the chimichurri just before serving. This brightens the sauce and adds a revitalizing note that complements grilled dishes perfectly.

Additionally, chimichurri can be stored in an airtight container in the refrigerator for up to a week, so feel free to make it ahead of time for easy meal prep. Enjoy your Roasted Red Pepper Chimichurri with your favorite grilled meats or as a flavorful dip for bread.

Herbaceous Mint Chimichurri

Herbaceous Mint Chimichurri is a fresh and vibrant twist on the classic Argentine sauce, perfect for brightening up grilled meats, vegetables, or even as a zesty condiment for sandwiches. Infused with the invigorating flavor of mint, this chimichurri isn’t only delicious but also incredibly versatile.

The combination of herbs creates a deliciously aromatic blend that can elevate any dish, making it a must-have for your culinary repertoire. This chimichurri sauce is particularly delightful when paired with grilled steak, chicken, or fish, but it also shines as a dressing for salads or as a dip for crusty bread.

With simple ingredients and quick preparation, this recipe is perfect for gatherings or weeknight dinners. Let’s explore the ingredients and steps needed to whip up this herbaceous delight for a serving size of 4-6 people.

Ingredients:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh mint leaves, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust for spice preference)
• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Cooking Instructions:

1. Prepare the Herbs: Start by washing and drying the fresh parsley and mint leaves thoroughly. Once dried, finely chop the parsley and mint using a sharp knife. Make sure to remove any thick stems for a smoother texture.
2. Mince the Garlic: Take the garlic cloves and peel them. Use a garlic press or a knife to mince the garlic finely. This will guarantee that the garlic flavor is well-distributed throughout the chimichurri.
3. Combine Ingredients: In a medium-sized mixing bowl, combine the chopped parsley, mint, and minced garlic. Add the red pepper flakes to the mixture according to your spice preference.
4. Add Oils and Vinegar: Pour in the olive oil and red wine vinegar into the herb mixture. These liquids are essential as they’ll bind the flavors together and create a cohesive sauce. Stir gently to combine.
5. Season to Taste: Squeeze the lemon juice into the bowl and add salt and black pepper to taste. Mix well to confirm all the ingredients are evenly distributed. Taste the chimichurri and adjust the seasoning as necessary.
6. Rest the Sauce: Allow the chimichurri to rest for at least 15-30 minutes before serving. This resting period allows the flavors to meld and intensify, resulting in a more robust sauce.

Extra Tips:

When making Herbaceous Mint Chimichurri, feel free to experiment with the ratio of herbs according to your taste preferences. If you prefer a stronger mint flavor, increase the amount of mint leaves.

Additionally, this chimichurri can be stored in an airtight container in the refrigerator for up to a week, making it a great sauce to prepare in advance for easy meal prep. For an added twist, consider incorporating other herbs like cilantro or basil for a unique flavor profile. Enjoy the vibrancy this chimichurri brings to your dishes!

Zesty Lemon Basil Chimichurri

Chimichurri is a vibrant and herbaceous sauce that hails from Argentina, traditionally used to accompany grilled meats. This Zesty Lemon Basil Chimichurri takes the classic recipe up a notch by incorporating fresh basil and a zesty twist of lemon, making it a perfect accompaniment for grilled fish, chicken, or even roasted vegetables.

The bright flavors of lemon and basil will elevate your dish, bringing a fresh and zesty profile that will have your taste buds dancing. This recipe isn’t only simple to prepare but also requires no cooking, making it an excellent choice for those looking to add a burst of flavor without the fuss.

With a blend of fresh herbs, garlic, and a tangy lemon dressing, this chimichurri is versatile and can be used as a marinade or a dipping sauce. Prepare it ahead of time to allow the flavors to meld for a deliciously zesty experience!

Ingredients (Serves 4-6):

• 1 cup fresh basil leaves, packed
• 1/2 cup fresh parsley leaves, packed
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Herbs: Begin by washing your fresh basil and parsley leaves thoroughly under cold water. Pat them dry with a kitchen towel or paper towel to remove any excess moisture. This step is essential as it guarantees that your chimichurri has the best flavor without any water diluting it.
2. Chop the Ingredients: Finely chop the basil and parsley leaves using a sharp knife or kitchen scissors. You want them to be finely chopped but not pureed. This allows the herbs to retain their fresh texture while still releasing their essential oils and flavors.
3. Combine the Ingredients: In a medium bowl, add the chopped basil and parsley, minced garlic, red pepper flakes, lemon zest, and lemon juice. Use a spatula or a wooden spoon to mix everything together until well combined. The garlic will add a robust flavor, while the red pepper flakes will give it a gentle kick.
4. Add Olive Oil: Slowly drizzle in the olive oil while stirring the mixture continuously. This emulsifies the chimichurri and helps combine the oils with the herbs and acidic ingredients. Keep stirring until the mixture is well blended and the olive oil is fully incorporated.
5. Season to Taste: Finally, season your chimichurri with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then taste the mixture. Adjust the seasoning as necessary to enhance the flavor.
6. Let it Rest: For the best flavor, allow the chimichurri to sit at room temperature for about 30 minutes before serving. This resting period will allow the flavors to meld beautifully, giving you a more intense and zesty sauce.

Extra Tips:

When preparing Zesty Lemon Basil Chimichurri, feel free to customize the flavor profile by adding other herbs such as cilantro or mint for a different twist.

Additionally, if you prefer a creamier texture, you can blend the ingredients in a food processor instead of chopping them by hand. This sauce can be stored in an airtight container in the refrigerator for up to a week, so feel free to make it ahead of time for your upcoming gatherings or meals!

Smoky Chipotle Chimichurri

Smoky Chipotle Chimichurri is a vibrant and spicy twist on the traditional Argentine condiment. This flavorful sauce blends fresh herbs with smoky chipotle peppers, giving it a unique depth that elevates grilled meats, roasted vegetables, or even a simple bread dip. The combination of parsley, cilantro, garlic, and the distinctive smokiness of chipotle creates a dynamic flavor profile that’s sure to impress your family and friends.

Preparing Smoky Chipotle Chimichurri isn’t only easy but also allows for customization based on your heat preference. Whether you’re grilling steaks, chicken, or vegetables, this chimichurri sauce can add a bold kick to any dish. It’s perfect for summer barbecues or cozy winter dinners, making it a versatile addition to your culinary repertoire. Let’s explore making this delicious sauce that will become a staple in your kitchen.

Ingredients (Serves 4-6)

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup red wine vinegar
• 2-3 chipotle peppers in adobo sauce, minced
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• Juice of 1 lime

Cooking Instructions

1. Prepare the Fresh Herbs: Start by rinsing the parsley and cilantro under cold water to remove any dirt or impurities. Pat them dry with a paper towel and then finely chop both herbs. This step is essential as it guarantees that your chimichurri has a fresh and vibrant flavor.
2. Mince the Garlic and Chipotle Peppers: Next, take the garlic cloves and mince them finely to release their aromatic oils. For the chipotle peppers, use a fork or a knife to remove them from the adobo sauce, then mince them as well. The minced chipotles will add a smoky and spicy kick to your chimichurri.
3. Combine Ingredients in a Mixing Bowl: In a medium-sized mixing bowl, combine the chopped parsley, cilantro, minced garlic, and chipotle peppers. Then add the red wine vinegar, olive oil, salt, black pepper, dried oregano, and lime juice. This combination of ingredients will create the base for your chimichurri, so make sure to measure accurately for the best flavor.
4. Stir to Blend Flavors: Using a whisk or a spoon, stir all the ingredients together until they’re well combined. Make sure that the herbs are evenly distributed throughout the mixture. This step allows the flavors to meld together, creating a harmonious sauce.
5. Let the Chimichurri Rest: Cover the bowl with plastic wrap or transfer the chimichurri to an airtight container. Let it sit for at least 30 minutes at room temperature, or refrigerate for up to 2 hours. Allowing the chimichurri to rest helps the flavors to intensify and develop, making it even more delicious when served.
6. Serve and Enjoy: After the resting period, give the chimichurri one last stir and serve it alongside your favorite grilled meats or as a flavorful dip for bread. Enjoy the unique smoky and spicy flavors that this chimichurri brings to your meal!

Extra Tips

When making Smoky Chipotle Chimichurri, feel free to adjust the number of chipotle peppers based on your spice tolerance. If you prefer a milder sauce, start with one pepper and taste before adding more.

Additionally, this chimichurri can be stored in the refrigerator for up to one week, making it a great make-ahead option for busy evenings. Always give it a good stir before serving, as the ingredients may settle over time.

Tropical Mango Chimichurri

Tropical Mango Chimichurri is an exciting twist on the classic Argentine sauce, which is typically made with parsley, garlic, vinegar, and oil. By incorporating fresh mango, this version adds a delightful sweetness and tropical flair that perfectly complements grilled meats, seafood, or even roasted vegetables.

The vibrant colors and flavors make it not just a condiment, but a standout side dish that brings a taste of summer to your table, no matter the season.

This invigorating chimichurri is easy to prepare and can be made in just a few minutes, making it perfect for a quick weeknight dinner or a festive gathering. The combination of herbs, spices, and the juicy bite of mango creates a sauce that’s both zesty and rich, enhancing a variety of dishes.

Whether you drizzle it over grilled chicken, steak, or use it as a dip with crusty bread, Tropical Mango Chimichurri is sure to impress your family and guests alike.

Ingredients (Serves 4-6):

• 1 ripe mango, peeled and diced
• 1 cup fresh parsley leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Juice of 1 lime

Cooking Instructions:

1. Prep the Mango: Begin by peeling and dicing the ripe mango into small, even pieces. This will help the mango blend well with the other ingredients and guarantee that each bite has a hint of sweetness.
2. Chop the Herbs: Wash and finely chop the fresh parsley and cilantro. Make sure to remove any thick stems to guarantee a smooth texture in your chimichurri.
3. Combine Ingredients: In a medium-sized bowl, combine the diced mango, chopped parsley, chopped cilantro, and minced garlic. Stir gently to mix the ingredients without mashing the mango.
4. Add the Liquids: Pour in the red wine vinegar and lime juice, followed by the extra virgin olive oil. The vinegar and oil will provide the tangy and rich base for your chimichurri.
5. Season the Mixture: Sprinkle in the red pepper flakes, salt, and black pepper. Adjust the seasonings to your taste preferences. Mix everything together until well combined, guaranteeing that the mango is evenly distributed throughout the sauce.
6. Let It Rest: Allow the chimichurri to sit for at least 15 minutes at room temperature. This resting period helps the flavors meld together beautifully, enhancing the overall taste of the sauce.
7. Serve: After letting it rest, give the chimichurri a final stir and serve it alongside your favorite grilled meats, seafood, or vegetables. Enjoy the tropical flavors!

Extra Tips:

For an even bolder flavor, consider adding a teaspoon of fresh chopped mint or basil to the chimichurri. These herbs will enhance the tropical aspect of the dish.

Additionally, if you prefer a smoother texture, feel free to blend all the ingredients in a food processor instead of mixing by hand. Just be careful not to over-blend, as you want to retain some chunks of mango for texture.

Enjoy this lively and vibrant sauce as a versatile accompaniment to your meals!

Fresh Oregano Chimichurri

Fresh Oregano Chimichurri is a vibrant and herbaceous sauce that hails from Argentina, traditionally served alongside grilled meats. The bright flavors of fresh herbs combined with garlic and vinegar create a perfect accompaniment that enhances any dish. This particular variation emphasizes the use of fresh oregano, which adds a unique and aromatic touch, making it a fantastic addition to your culinary repertoire.

The beauty of Chimichurri lies in its versatility; while it pairs excellently with steak, it can also complement chicken, fish, or roasted vegetables. This recipe is simple to prepare, requiring no cooking, and can be made ahead of time, allowing the flavors to meld beautifully. Whether you’re hosting a summer barbecue or just looking to elevate your weeknight dinner, Fresh Oregano Chimichurri is sure to impress.

Ingredients (Serves 4-6):

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh oregano, finely chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Herbs: Start by finely chopping the fresh parsley and oregano. Make sure to remove any thick stems from the herbs to maintain a smooth texture. The more finely you chop the herbs, the better they’ll combine with the other ingredients.
2. Mince the Garlic: Peel and mince the garlic cloves. The garlic adds a pungent flavor to the chimichurri, so ascertain it’s evenly minced to distribute its flavor throughout the sauce.
3. Combine Ingredients: In a medium mixing bowl, combine the chopped parsley, oregano, and minced garlic. Stir them together gently to ascertain an even distribution of flavors.
4. Add the Liquids: Pour in the red wine vinegar and olive oil. The vinegar adds acidity, while the olive oil provides richness to the sauce. Use a whisk or a fork to mix the ingredients thoroughly until well combined.
5. Season the Sauce: Add red pepper flakes to the mixture for a kick of heat, and season with salt and pepper to taste. Start with a small amount and adjust according to your preference.
6. Let It Sit: Allow the chimichurri to sit for at least 30 minutes before serving. This resting period will let the flavors meld together, enhancing the overall taste.
7. Serve: Serve the Fresh Oregano Chimichurri alongside your favorite grilled meats or as a flavorful drizzle over roasted vegetables. Enjoy!

Extra Tips:

For an even more robust flavor, consider letting the chimichurri sit in the refrigerator for a few hours or overnight before serving. This allows the ingredients to infuse more deeply.

Additionally, feel free to experiment with other herbs, such as cilantro or basil, for a unique twist on the classic recipe. If you prefer a smoother sauce, you can blend the ingredients in a food processor for a different texture.

Creamy Avocado Chimichurri

Chimichurri is a vibrant and flavorful sauce originating from Argentina, traditionally made with fresh herbs, garlic, vinegar, and olive oil. This Creamy Avocado Chimichurri adds a delightful twist to the classic recipe by incorporating ripe avocados, which provide creaminess and a subtle richness that enhances the overall flavor profile.

It’s perfect as a marinade, a dipping sauce, or a topping for grilled meats, vegetables, or even tacos. This creamy version isn’t only delicious but also brings a beautiful green color to your plate, making it visually appealing.

Making this Creamy Avocado Chimichurri is incredibly easy and quick, requiring just a handful of fresh ingredients. Ideal for serving 4-6 people, this recipe is perfect for gatherings, barbecues, or a cozy dinner at home. With its fresh herbs and creamy texture, this chimichurri will elevate your favorite dishes and impress your guests.

Ingredients:

• 2 ripe avocados
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all the ingredients needed for the chimichurri. Confirm the avocados are ripe to achieve the best creamy texture.
2. Wash the parsley and cilantro thoroughly under cold water and chop them finely for even distribution in the sauce.
3. Blend the Avocados: In a blender or food processor, add the ripe avocados. Blend them until they reach a smooth consistency. This is the base of your creamy chimichurri, so make sure there are no lumps.
4. Add the Herbs and Seasonings: To the blended avocados, add the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using). The vinegar will add brightness, while the olive oil will help achieve a creamy texture.
5. Blend Again: Pulse the mixture again until all ingredients are well combined and the sauce is smooth. Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to suit your preference.
6. Serve or Store: Transfer the Creamy Avocado Chimichurri to a serving bowl. If you’re not serving it right away, store it in an airtight container in the refrigerator.

To prevent browning, press a piece of plastic wrap directly onto the surface of the sauce before sealing.

Extra Tips:

For an extra burst of flavor, consider adding a splash of lime juice or a pinch of smoked paprika to the chimichurri.

If you prefer a thicker consistency, simply reduce the amount of olive oil. This chimichurri can also be made ahead of time – just be sure to cover it properly to keep it fresh. Enjoy it with grilled meats, roasted vegetables, or as a zesty dressing for salads!