This chimichurri sauce will be your new go-to slather on everything sauce! This sauce is herby, creamy, perfectly zesty, and a touch spicy from a sprinkle of crushed red pepper! I like to whip up a batch of this addictive sauce about once a week to have on hand to instantly flavor any dish!
Chimichurri is a traditional sauce used in Argentinian dishes to flavor animal protein dishes like grilled steak, fish, or chicken. Since we eat primarily plant-based, we love to drizzle this sauce over grilled vegetables, spoon it over potatoes, or even stir in a spoonful of the sauce to steamed grains like rice or quinoa for a quick seasoning.
This dill and parsley chimichurri sauce is a neutral, meaning it will combine well with either a protein or a starch! This chimichurri sauce would be perfect for serving atop a grass-fed skirt steak or a piece of wild-caught salmon and steamed or cooked vegetables. This recipe is also delicious served on top of grilled vegetables like portobello mushrooms, zucchini, and bell peppers! If you prefer to stay plant-based like me, I like to eat this chimichurri with starches, such as roasted potatoes.