RECIPE | Easy Homemade Chimichurri Sauce | cookithealthier.com

RECIPE | Homemade Chimichurri Sauce

I’ve recently been pushing myself to explore new flavors.

Lemon, garlic.. they’re great and all but can’t a girl want more?

So I set out to find some simple sauces and marinades to make that I could make ahead of time and use throughout the week on various things i’m cooking and eating. If you’re like me, you really get into something and want it like 5 days in a row and then you forget about it for a year. Honestly, it’s an exhausting habit for someone who likes to cook! I work so hard to create a delicious new recipe, eat the hell out of it and then i’m onto the next thing. Oh well, works out well for you guys! Always coming up with something new!

So I will admit that this idea for this sauce came to me because I recently tried the Kashi chimichurri quinoa bowl and found it to be so flavorful and delicious. I had to replicate the flavorful sauce on my own. Oh and if you’re looking for a good frozen meal to try, I definitely recommend this one by Kashi! So yummy!

I did a little research and decided that I wanted to keep this really fresh, fragrant and salsa-like consistency. Since I planned to use it to make some delicious Chimichurri Baked Tilapia, it made the most sense to hand-chop and mince the ingredients. There are just 3 things you really have to do this with so don’t go getting intimidated!

This also gave me the perfect excuse to bring out my favorite knife- the mezzaluna! It’s the round double bladed knife with the two handles you see above in the picture. It keeps all your extremities away from the blades while also chopping herbs so finely that it’ll make your food processor jealous!

If you’re looking for a new kitchen gadget to try, I highly recommend getting yourself a Mezzaluna knife! It’s the best at chopping herbs, hands down.

Alright, know that you have had to endure my “hand chop” schpeal, you should be ready to whip up a batch of this Homemade Chimichurri Sauce.

For all my WW followers out there, I figured about 2 Tbls. of this sauce to be 3 points! So if you add it to baked chicken or fish (which is 0 points) you’ve got yourself a very low-point meal!

AuthorAshleyDifficultyBeginner

Yields8 Servings
Prep Time9 minsCook Time1 minTotal Time10 mins

I N G R E D I E N T S //
 ¾ cup finely chopped fresh parsley
 ¼ cup fresh lemon juice
 1 tbsp fresh minced garlic (about 4-5 cloves)
 1 tbsp fresh minced shallot (about 1/2 a large shallot)
 1 tsp crushed red pepper
 1 tsp sea salt
  cup EVOO

D I R E C T I O N S//
1

Chop the parsley and mince the garlic and shallot. Place them in a small mixing bowl. Then, juice a lemon to get 1/4 cup fresh lemon juice and add to the bowl. Stir everything up until it's combined. Then add in the EVOO and seasonings and combine everything thoroughly.

2

Store in an air-tight container for up to a week to use as a sauce or a marinade!

Ingredients

I N G R E D I E N T S //
 ¾ cup finely chopped fresh parsley
 ¼ cup fresh lemon juice
 1 tbsp fresh minced garlic (about 4-5 cloves)
 1 tbsp fresh minced shallot (about 1/2 a large shallot)
 1 tsp crushed red pepper
 1 tsp sea salt
  cup EVOO

Directions

D I R E C T I O N S//
1

Chop the parsley and mince the garlic and shallot. Place them in a small mixing bowl. Then, juice a lemon to get 1/4 cup fresh lemon juice and add to the bowl. Stir everything up until it's combined. Then add in the EVOO and seasonings and combine everything thoroughly.

2

Store in an air-tight container for up to a week to use as a sauce or a marinade!

Simple Homemade Chimichurri Sauce
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