Ready to elevate your grilled meats from simple to sensational? Forget the store-bought sauces and say hello to your new secret weapon: a vibrant, flavor-packed chimichurri with a serious personality. While traditional chimichurri is a classic for a reason, I’ve added a couple of game-changing twists. A splash of rich balsamic vinegar adds a deep, tangy sweetness, while a hint of prepared horseradish brings a zesty, unexpected kick that cuts through the richness of any dish. This isn’t just a sauce; it’s a 5-minute flavor bomb perfect for drizzling over steak, chicken, fish, or even transforming your morning eggs. Get ready to be obsessed!
Ingredients
• ⅓ cup / 80 ml olive oil
• 5 cloves garlic, minced
• 3 tablespoons / 45 ml balsamic vinegar
• 3 tablespoons / 45 ml chopped fresh chives
• 3 tablespoons / 45 ml chopped fresh flat-leaf parsley
• 3 tablespoons / 45 ml chopped fresh oregano leaves
• 2 teaspoons / 10 ml prepared horseradish
• 1 teaspoon / 5 g chili powder
• ¾ teaspoon / 4 g sea salt
• ¼ teaspoon / 1 g ground cumin
Instructions
1. Directions
2. Place all into a small bowl.
3. Whisk vigorously until the oil and vinegar are emulsified and everything is thoroughly combined.
4. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
• PER SERVING (2 tablespoons)
• CALORIES: 94
• FAT: 9.1g
• PROTEIN: 0.3g
• TOTAL CARBS: 2.9g
• FIBER: 0.7g
• NET CARBS: 2.2g
Pro Tips
• This chimichurri is best made at least an hour, or even a day, ahead so that the flavors have time to meld and deepen.
• For a chunkier, more rustic texture, finely chop all the herbs and garlic by hand instead of using a food processor.
• Adjust the spice level to your liking. Add a pinch of red pepper flakes or a finely minced jalapeño for extra heat.
• Don’t be afraid to swap herbs! Cilantro can be a delicious addition or substitution for parsley if you prefer its flavor profile.
FAQ
Q: What makes this chimichurri recipe unique
A: This chimichurri recipe features two unique twists: a splash of rich balsamic vinegar for deep, tangy sweetness and a hint of prepared horseradish for a zesty, unexpected kick that cuts through the richness of grilled meats.
Q: How long does this balsamic chimichurri last in the fridge
A: You can store this chimichurri in an airtight container in the refrigerator for up to 2 weeks. For the best results, allow the flavors to meld for at least an hour before serving.
Q: What can I serve this chimichurri with
A: This versatile sauce is perfect for drizzling over steak, chicken, and fish. It also works wonderfully with roasted vegetables or even as a flavor boost for eggs.
Q: Can I change the herbs in this recipe
A: Yes, you can easily customize the herbs. Cilantro is a great addition or can be used as a substitute for parsley if you prefer its flavor profile.
