Green Onion Chimichurri

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This fresh, flavor-packed dish is versatile and takes only fifteen minutes to make! For an even stronger flavor, refrigerate your green onion chimichurri for two hours to let the flavors fully marinade. Yum!

What is chimichurri?

Chimichurri is an uncooked, sauce-like dish made of oil, garlic, vinegar, and finely-chopped herbs. It is commonly used both as an ingredient in recipes and as a table condiment (often on grilled meat).

Green chimichurri is most often made with olive oil, garlic, red wine vinegar, and freshly chopped herbs. There’s also red chimichurri, which is generally a bit spicier. Red chimichurri often includes smoked paprika, dried red chili, pepper flakes, or cayenne. It sometimes also includes red bell pepper.

You can purchase chimichurri sauce at your local grocery store, but making it at home is easy, cheap, and tastes so much better!

Where does chimichurri originate from?

Chimichurri is a popular dish in South America, found especially in Argentina and Uraguay.

There are a variety of stories speculating about how this famous dish got its name. We may never know for sure, but that doesn’t stop us from enjoying this tasty, South American sauce!

What does chimichurri taste like?

Chimichurri is an oil-based, herbaceous dish that some refer to as “bright”. While it’s not necessarily spicy, it does have a strong flavor due to the vinegar, garlic, and herbs.

This green onion chimichurri adds an onion flavor to the mix, too! You can also adjust the amount of jalapeño depending on the amount of spice you enjoy. If you prefer milder flavors, take out most of the seeds before adding the jalapeño.

How long does chimichurri last?

Since chimichurri is made with fresh herbs, it should be kept in the fridge. Chimichurri it’s at its freshest and best when used within 5 days.

When you’re ready to eat, pull it out of the fridge and let it sit out on the counter for a few minutes first. This will allow the olive oil to liquify, as it tends to harden a bit when cold.

What is chimichurri sauce made of?

Some of the most common ingredients in Argentine chimichurri include olive oil, vinegar, fresh parsley, and garlic. This green onion chimichurri infuses a delicious green onion and jalapeño flair!

If you’re part of the population that tastes soap when you eat cilantro, leave the cilantro out.

Why green onion chimichurri?

This delicious dish is perfect for all types of diets. It’s vegan, gluten free, soy free, and nut free! If you struggle to find mouthwatering dishes that fit into your dietary restrictions, this is the perfect recipe to enliven your menu.

Additionally, it’s a great way to use some fresh foods and herbs right out of your garden!

How to make green onion chimichurri

Peel and finely mince the garlic. Chopped the green onions – both white and green portions.

Slice the top off the jalapeno and mince. For a mild chimichurri, slice out most of the seeds before mincing.

Give the cilantro a coarse chop.

Combine everything in a food processor and pulse several times on low until everything is finely chopped, but not blended.

You can also do this by hand, chopping up the cilantro and parsley leaves finely, then combining all the solid ingredients on a large cutting board and chopping them together until your preferred consistency is reached.

Then add to a bowl with the oil, vinegar, and salt and whisk with a fork to combine.

Taste and add more salt as needed.

Cover and allow to sit in the fridge for 2 hours for best results. This will give the flavours time to develop.

Can be stored covered in the fridge for up to 5 days. Allow to warm slightly before serving as the olive oil will solidify when cold.

What does chimichurri pair with?

Tons! Green onion chimichurri is commonly drizzled on cooked meats, especially steak or chorizo. It’s also perfect for marinating chicken, vegetables, or pork.

Additionally, you can use it as a dressing for pasta salad, drizzle it on a pizza, use it on your hamburgers or hotdogs, add it to your tacos, or drizzle it on roasted potatoes. The possibilities are endless with this fresh, flavor-packed dish.

Can I freeze chimichurri?

Absolutely! One of the best ways to freeze chimichurri is in cubes by using an ice cube tray. Then, when they’re frozen, simply pop them out and toss them in a plastic freezer bag. This way, you can easily pull out the portion you need, and they defrost quickly.