Parsley has to be one of the most delicious and abundant herbs in a spring kitchen garden.
This morning I had no idea I’d be harvesting a large amount of parsley, or potatoes etc. A story you’ll find on my Instagram post
I decided that with most ingredients to hand, both in the garden and pantry, a Chimichurri inspired sauce was what I would make. The fresh parsley taste at this time of year is unbeatable, and this sauce features it beautifully.
The chimichurri sauce I make uses the food processor to speed things up. I’m not Armenian, and I don’t pretend that this is anywhere near the expertise of the traditional recipe. However I am constantly looking for world cuisine inspiration, and the fresh ingredients this sauce uses from the garden is delicious. I keep the finished sauce in the fridge for about a week, and use it in a number of things.
My Chimichurri Inspired Sauce can be used as a marinade, folded through a green linguini and nut pasta, as a flavourful ingredient in a pizza base sauce, or savoury yoghurt, dips and cheeses. I’m sure you’ll think of other uses too.
The recipes I make are always based on what I have ‘to hand’. Fresh food moves directly from garden to kitchen to table where possible, in my home. So substitutions become necessary sometimes.
A traditional Chimichurri would use wine vinegar, however I use concentrated lime juice from my tree, stored in my fridge. Whereas fresh garlic is preferred for this recipe, I used dried garlic granules. You could use minced garlic or garlic paste if you have it. I used curly parsley, whereas flat parsley is traditionally used. I don’t like coriander, so I used all parsley. If you’re interested in traditional chimichurri just do an internet search using those key words.
Garden to Table
The opening pic shows all the fresh ingredients I used from my garden, which you’ll find in the recipe below. To this I added 2 tsp dried garlic granules, 1/3cup concentrated lime juice, 2/3cup extra virgin olive oil, a pinch of sea salt and a pinch of brown sugar (optional).
What I enjoy about this fridge-fixer recipe is, it involves no cooking and can be used as an ingredient in vegetarian, vegan or meat dishes.
I like to let my Chimichurri sauce ‘cure’ its flavours for a day or so before using. But you might need it in a hurry. It works either way.
Chimichurri Inspired Sauce
Makes: Approximately 1.5 cups or 1 large Jar
100 gram parsley (flat or curly)
15 gram spring onion/shallots
2 small sprigs oregano
2 very small chilli, seeds removed
2 teaspoons dried garlic granules
2/3 cup extra virgin olive oil
1/3 cup fresh lime juice
Pinch sea salt
Pinch brown sugar (optional)
- Roughly chop spring onions, parsley, oregano, chilli.
- Measure the olive oil and lime juice into the same measuring jug, for ease of use later
- Put half the greens, chilli and garlic into the food processor, add half the lime juice & oil
- Process on high till smooth.
- Add the rest of the ingredients and process till smooth
- Put your sauce into clean sterilised jars and store in the fridge
- Use the sauce within a week
I hope you enjoy having another idea to use up your beautiful homegrown or gifted, parsley supplies.
Disclaimer… Please do your own research for your own needs and context. The author assumes no responsibility for any outcomes of anyone using this well researched and documented blog post. Enjoy making your chimichurri inspired sauce.