Chimichurri for All
We're halfway through January, and it seems that for Northeasterners, the word of the month is COLD. Whether the it's the downright unreasonable amount of cold weather days keeping us from enjoying life outside of home and work, or a more literal cold, like the one that has plagued every member of our family in the past week, the one thing that's clear is that we could use some brightening up. Enter Chimichurri. It will make you happy just to look at it.
This punchy, verdant, Argentine sauce, often used as a marinade, is traditionally composed of fresh parsley, garlic, vinegar, and chili peppers. I've altered the ingredients a little for our Eighty clients who follow AIP (autoimmune protocol) to make it a bit more health-promoting, and everyone who tastes it agrees that it's just as bold and flavorful as ever!
You can put this chimichurri on anything, and it could not be easier to prepare. Try it as a marinade on your favorite cut of meat or poultry, or as a dressing atop cooked veggies or the raw green salad of your choice. Feel free to experiment a little and add a dash of red pepper flakes or hot smoked paprika if you aren't following AIP and want to kick up the spice a notch. Or, if you prefer a creamier salad dressing, add half a ripe avocado at the end.
16 servings. Ready in 10 min.
1 Tbsp apple cider vinegar
1/4 cup fresh lime juice
3 raw garlic cloves, minced
1 medium shallot, minced
1 cup olive oil
1 bunch fresh cilantro, washed and stems removed
1 bunch fresh parsley, washed and stems removed
1/4 tsp sea salt
Optional: 1/2 ripe avocado
Optional: pinch red pepper flakes or pinch smoked hot paprika
Combine the vinegar, lime juice, garlic, and shallot in a blender or food processor on low speed.
Drizzle in the olive oil while blender is running - it will begin to emulsify.
Add the cilantro, parsley, and sea salt, and continue to mix on low until it is uniform in texture. Add the red pepper or smoked paprika, if desired.
If desired, mash the flesh of 1/2 avocado into the chimichurri. The avocado will oxidize and turn brown, so only do this prior to serving or eating. Don't add it to marinade or if you intend to refrigerate/freeze the chimichurri for later use.
Optimal Marinating Times:
Fish / Seafood: 30 minutes
Tofu / Tempeh: Tofu: 30 minutes to an hour / Tempeh: 30 minutes to 2 hours
Chicken: Boneless breasts: 2 hours / Thighs: 2 to 6 hours
Red meats: Lean meats: 2 to 4 hours / Marbled meats: 3 to 12 hours
Vegetables: 30 minutes to 2 hours, depending on density and cut
Will last 2-3 days in refrigerator. Serving size is 1 Tbsp.
If you make a large batch, you can freeze it in ice cube trays and transfer to well-sealed plastic baggies, which will keep 6 months.