Chimichurri Sauce

I love this Chimichurri sauce to use on top of shredded beef, mushroom tacos, or enchiladas. This is simple to make and will keep in the fridge for a few days after making. Keep in mind that the sauce will solidify a bit when sitting in the fridge, but just simply squeeze some more lime on top to reactivate it. This usually lasts for 2 meals, so I will plan back to back meals that compliment the sauce such as tacos and my Beef Enchilada recipe.

Chimichurri Sauce

Ingredients:

  • 1/2 cup extra virgin olive oil or avocado oil
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped parsley
  • Zest of 1 lime
  • 1/4 cup lime juice
  • 2 minced garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes

Directions:

  • Add all of the ingredients into a bowl and whisk until well combined. Serve immediately or store in the fridge in an air tight container for up to 3 days for optional freshness.

Enjoy!

2 thoughts on “Chimichurri Sauce

  1. Pingback: Beef Enchiladas

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