Chimi chimi chimi churrrrri! If you’ve never heard of it, you’ll be happy you landed here. It’s an Argentinean sauce served on top of red meat but can be used on just about anything. It’s great for summer grilling, you can make a batch in advance and pretty much drizzle it on anything that comes off your grill.
Traditionally it is made with just parsley and oregano but I try to pack in as many herbs as possible so I like to add cilantro as well. Herbs are a powerhouse and have so many benefits.
HEALTH BENEFITS: Parsley
First off there are two types of parsley, the French curly-leaf, and the Italian flat-leaf. In general, flat-leaf parsley has a more robust flavor and curly-leaf a thicker texture. When deciding which one to use think about why and how you are using it. For example, curly-leaf parsley works well in salads that are coated in dressing. Especially if they’ll be sitting out for a while. The texture will hold up well in this type of dish.
Now let’s talk about health benefits. Parsley is full of vitamins and powerful nutrients, let’s take a look at a few.
- Great for the immune system. Parsley essential oil will suppress an over-stimulated immune response which helps those fighting allergies, autoimmune and chronic inflammatory diseases.
- It contains eugenol which has been shown to have strong anti-inflammatory properties.
- Rich in vitamin K which is very important for bone health. Vitamin K helps build stronger bones by supporting bone-building cells called osteoblasts.
- Rich in antioxidants, particularly flavonoids, carotenoids, and Vitamin C.
- Flavonoids are known to lower your risk of colon cancer, type 2 diabetes, and heart disease.
- Vitamin C helps fight chronic diseases and supports immune health.
- Carotenoids have strong cancer-fighting properties. They also have anti-inflammatory and immune benefits.
Easy Chimichurri Sauce (Whole30, Paleo, AIP, Keto)
Equipment
- Blender
Ingredients
- 1 cup fresh parsley, minced
- 1 cup fresh cilantro, minced
- 2 tbsp fresh oregano
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 4-5 garlic cloves
- 1 tsp himalayan sea salt
- 1/2 tsp pepper (optional, not AIP)
- 1 tsp red pepper flakes (optional, not AIP)
Instructions
- Combine all of the ingredients in a blender for about one minute until well combined.
- Store in airtight container in fridge for 14 days.
- If you would like to freeze, you can make individual portions in an ice cube tray.