How to Make Chimichurri Sauce with Bone Broth
Have you ever wondered how to make chimichurri sauce? It’s easier than you might think and takes only ten minutes from start to finish.
Inspired by the fresh flavors of Argentina and an insatiable appetite for bone broth, we tried our hand at making a homemade chimichurri recipe with Kettle & Fire Beef Bone Broth. This is a delicious and healthy twist on a traditional classic.
What is in Chimichurri Sauce?
Chimichurri sauce originated in Argentina, where it’s commonly served with grilled or roasted meat dishes. Traditionally, it’s raw (no cooking, only chopping and mixing required), made with parsley, tons of garlic, olive oil, vinegar, and herbs like oregano or thyme.
The most common chimichurri sauces are green, but there are also red chimichurris that are made from red chili peppers, which will have a little more heat.
Traditionally, parsley is the herb used to make chimichurri sauce, but some recipes use cilantro instead. It all depends on your flavor preferences. Since these sauces are quick and easy to make, why not try a few different versions and see which one you like best?
How to Make Chimichurri Sauce
The beautiful thing about learning how to make chimichurri sauce is that it doesn’t require much leg work. Once you’ve prepped all of the ingredients, all that’s required is to place them into your food processor until they’re combined, then store the chimichurri sauce in a glass jar. It will keep for up to two weeks. If you ask us, this low-maintenance, healthy condiment is a huge kitchen win.
How and Serve Chimichurri Sauce, and with What
Chimichurri is best served at room temperature. It’s a great marinade or topping for grilled or roasted meat dishes, like steak or chicken. Although it’s most commonly served with animal protein, there are no rules or limits to how you can use chimichurri sauce in your recipes. Here are some ideas.
- Spread it on a baguette, sandwich or burger
- Serve on top of a Caprese salad
- Serve it on the side with eggs benedict
- Mix it in with quinoa or rice and vegetables
- Add extra olive oil and vinegar to thin and use as a salad dressing
Learn how to make chimichurri sauce in 10 minutes or less. This green chimichurri is made with bone broth and avocado for a surprising twist on a classic.
- 1 cup lightly packed fresh parsley
- 2 large cloves garlic
- 1 teaspoon dried thyme
- 1/4 cup pepper flakes
- 1/4 cup Kettle & Fire Beef Bone Broth
- 1/4 cup organic red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 ripe avocado
Place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well. If it’s too thin to your liking, add more avocado. If it’s too thick, add more beef bone broth.
Pour the chimichurri sauce into an 8-ounce mason jar. Cover and store in the fridge for up to 2 weeks.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook