Because I think sauces and salsa’s are such an important part of the perfect taco I’m sharing another one of my favorites. Chimichurri is super versatile and can be modified to your taste or what you are planning to put it on. I love it not only on tacos but as a dip for crudités, over meat, fish, eggs and cooked vegetables. I could even eat it with a spoon. It’s that good! The best part is you can modify this recipe for the cuisine you are serving, diet you follow and taste. Here are a few ideas. Enjoy!
- Leave out the vinegar and add more lime juice
- Use white, red wine or champagne vinegar for slightly different tastes
- Swap lime juice for lemon juice
- Add fresh garlic for an extra kick
- If you tolerate nightshades add a little spice with red pepper flakes
- Use all cilantro or all parsley
- Use avocado oil instead of olive oil for a lighter taste
- Omit the oregano completely
Chimichurri
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Condiments + Sauces
Cuisine: Mexican
Prep time:
Total time:
Serves: 6 servings
Autoimmune Protocol, Paleo, Vegan, Vegetarian, Pescatarian, Whole 30, 21 Day Sugar Detox, Grain Free, Gluten Free, Dairy Free, Nightshade Free
Ingredients
- ½ cup cilantro
- ½ cup parsley (I prefer Italian)
- 1 Tbsp champagne vinegar
- ½ tsp sea salt (more or less depending on taste)
- ½ cup olive oil
- ½ tsp dried or fresh oregano
- juice from 1 lime
Instructions
- Wash cilantro and parsley and add to a food processor. You can roughly chop if you prefer but it's not necessary.
- Add vinegar, sea salt, olive oil, oregano and lime juice to the food processor.
- Process on high until well mixed. Mix less for a courser. Mix more for a smoother sauce.
Notes
Use organic whenever possible!