This post may contain affiliate links. Please see my disclosure policy
Chimichurri – an herby and delicious chimichurri sauce that is great on grilled meats or this lime marinated pork tenderloin!
I fist learned what chimichurri sauce was in my adult life. It is one of the best compliments to meat there is! I am usually a purist when it comes to a good steak, I don’t want steak sauce or anything else, except maybe Sautéed Mushrooms alongside.
The one exception is a good chimichurri sauce. The herbs and olive oil just compliment a grilled beef so well. Plus it takes just a couple minutes to make, so you can always have it on hand!
What Is Chimichurri
There are a lot of different versions out there, quite a few countries in South America have their own versions, and it is one of those recipes that every family does just a little bit different. It is basically a lose, olive oil based sauce that is loaded with parsley, sometimes cilantro, a little vinegar, and a little heat. The heat can come from actual peppers or red pepper flakes.
What You’ll Need
- Parsley
- Garlic
- Dried Oregano
- Red Wine Vinegar
- Salt
- Serrano Pepper
- Black Pepper
- Olive Oil
If you can not find a serrano pepper, you can use 1 teaspoon crushed red pepper flakes. Fresno chili peppers also work really well, but I don’t like the flavor of a jalapeno in this. So if that is all I had, I would opt for the red pepper flakes.
How To Make Chimichurri Sauce
- Add all of the ingredients, except the olive oil into a small food processor or blender.
- Process for a few seconds to chop the herbs and blend.
- With the food processor on slowly stream in the olive oil until you get your desired consistency.
- Allow the sauce to rest for a couple hours for the flavors to blend before serving.
How To Serve Chimichurri
This sauce is good in so many different ways, once you try it you will be downright addicted! I included a recipe for Pork Tenderloin in the recipe card as a great compliment. But is really good on any grilled meats, and beef is one of our favorites.
Recipe Tips
- I like to chop my herbs before I add them to the food processor and really mince the garlic as well. This just ensures that everything is an even consistency and you don’t get any big chunks of something that don’t get mixed in right.
- I used red pepper flakes for this, because it can be hard to find the right peppers to include. I don’t like the flavor of a jalapeno in there, but a serrano works. If you can find red Fresno chili peppers, they work the best. Just skip the red pepper flakes and use 1/2 to a whole pepper depending on your heat level.
- Adjust the seasoning to your taste. You can add more or less salt and pepper for your preference.
- Let the sauce rest for at least 2 hours before serving. This gives time for the flavors to blend and gives you the best results. You can make up to 24 hours in advance, just store in the fridge until ready to use.
- Use good quality olive oil. One of the main flavors in this sauce is the olive oil, so you want to use something that is high quality and you enjoy the taste of.
More Delicious Dinner Recipes
- Cajun Chicken Alfredo
- Crispy Pork Cutlets
- Pork Carnitas
- Crockpot Tortellini Soup
- Avocado Grilled Cheese
- Kale & Sausage Pasta
- Crunchy Southwest Chicken Wraps
Lime-Marinated Pork Tenderloin with Chimichurri
Ingredients
For the Pork
- 1 pork tenderloin, about 1 1/2 pounds
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup cilantro, chopped
For the Chimichurri
- 3/4 cup parsley
- 3 cloves garlic, minced
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 serrano pepper, seeded and finely chopped
- 1/4 teaspoon black pepper
- 1/2 cup olive oil, approximate
Instructions
- Combine all of the ingredients for the marinade in a large resealable plastic bag. Squish everything around the pork. Seal and place in the fridge for 2-6 hours.
To Make Chimichurri
- Add everything but the olive oil to a small food processor or blender
- Pulse until finely chopped.
- With the food processor on, stream in the olive oil until you get the desired consistency.
- Cover and store in the fridge until ready to serve.
To Cook Pork
- Preheat grill to medium – approximately 350º F.
- Grill the pork for about 35-40 minutes depending on the size, turning regularly.
- Top with chimichurri to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
.
Looks amazing