Growing up in Chicago, my kitchen was always filled with the comforting aroma of my babcia’s cooking. She had a knack for turning simple ingredients into something magical, a skill I’ve tried to emulate in my own cooking adventures. One of my favorite memories is of her chopping herbs for her signature chimichurri, a recipe that has been passed down through generations. This flavorful spring herb chimichurri has become a staple in my household, a testament to the vibrant flavors of spring and a nod to my Polish-American roots.
My husband, who initially was skeptical about anything green on his plate, now requests this chimichurri for everything from grilled meats to roasted vegetables. Ella and Peter, my two little culinary critics, love it drizzled over their favorite pasta. It’s a dish that brings our family together, much like the meals I enjoyed in my grandmother’s kitchen.
Why You’ll Love This Recipe
This flavorful spring herb chimichurri is a game-changer in the kitchen. It’s incredibly easy to make, requiring just a handful of fresh ingredients and a few minutes of your time. The vibrant green sauce is not only visually appealing but also packed with nutrients, making it a healthy addition to any meal. Whether you’re looking for a gluten-free topping for your steak or a zesty dressing for your salad, this chimichurri fits the bill.
Ingredients
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
Step-by-Step Instructions
- Start by washing and drying your herbs thoroughly. This ensures the chimichurri stays fresh and vibrant.
- In a food processor, combine the parsley, cilantro, mint, and garlic. Pulse until finely chopped.
- Add the red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Pulse again until well combined.
- Squeeze in the lemon juice and give it a final pulse. Taste and adjust seasoning if necessary.
- Transfer the chimichurri to a jar or airtight container and let it sit for at least 15 minutes before serving to allow the flavors to meld.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your flavorful spring herb chimichurri is a hit, use the freshest herbs you can find. If you’re in a pinch, you can substitute dried herbs, but the taste won’t be as vibrant. Also, don’t over-process the mixture; you want it to have some texture. Lastly, let the chimichurri sit for a bit before serving—it really does make a difference!
Cooking Tools
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping those fresh herbs with precision. A good food processor is also essential, but if you’re a fan of doing things by hand, the LeMuna Silicone Utensils Set – 18 pcs has a perfect spatula for mixing everything together seamlessly.
Variations and Substitutions
If you’re out of mint, basil makes a lovely substitute, adding a slightly different but equally delightful flavor. For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper. If you’re avoiding vinegar, a splash of apple cider vinegar or lime juice can be used instead.
Serving Suggestions
This chimichurri pairs beautifully with grilled chicken, steak, or fish. It’s also fantastic as a topping for roasted vegetables or as a dressing for a fresh salad. For a fun twist, try mixing it into your favorite hummus or yogurt for a zesty dip.
FAQs
Can I make this chimichurri ahead of time? Absolutely! It keeps well in the fridge for up to a week. Just give it a good stir before serving.
Can I freeze chimichurri? Yes, you can freeze it in ice cube trays for individual portions. Just thaw in the fridge before use.
Final Thoughts
There’s something truly special about this flavorful spring herb chimichurri. It’s more than just a sauce; it’s a connection to my family history and a way to bring a touch of spring into every meal. I hope you enjoy making it as much as I do, and that it becomes a beloved staple in your kitchen too. Don’t hesitate to share your own variations or how you’ve incorporated it into your meals!
👉 I hope you loved making this flavorful spring herb chimichurri—it’s like a burst of fresh air on your plate. If you’re craving more delicious recipes, check out my Spring Pasta Salad, Grilled Chicken Skewers, or Roasted Vegetable Medley. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Flavorful Spring Herb Chimichurri: 4 Easy Steak Recipes in
A vibrant and fresh chimichurri sauce perfect for spring, made with fresh herbs and a touch of lemon.
Keep the screen of your device on while you follow the steps.
- Wash and dry herbs thoroughly.
- In a food processor, combine parsley, cilantro, mint, and garlic. Pulse until finely chopped.
- Add red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Pulse until well combined.
- Squeeze in lemon juice and pulse again. Adjust seasoning if necessary.
- Transfer to a jar and let sit for at least 15 minutes before serving.