My go-to chimichurri recipe

Ed. note: Here’s an old blog post of mine from 2013 on the sauce to end all sauces. If now’s not the time to dollop heaping spoonfuls of this on nearly everything you eat, I don’t know what is. Savor the state of being alive and let this magic take hold of you.

If you’ve been reading this blog regularly for any period of time, you’ve noticed how often I mention chimichurri. You’re probably also starting to think it’s just something I made up since I haven’t yet posted a recipe for this incredible sauce. Well, today’s the day. Chimichurri is real, you guys.

For those who have never had chimichurri before, I’d describe it as a tangy, bright, garlicky, somewhat spicy sauce that comes together quickly and is easy to make. Now’s the ideal time to make a batch, as you spend what remains of the summer grilling all the things. Chimichurri is a perfect complement to grilled chicken, beef, seafood, and veggies. That’s right, it’s excellent atop any type of food you can imagine. It’s even perfect on a warm slice of rustic bread, if that’s your thing.

Most of the time I serve chimichurri on grilled flank steak or skirt steak, which I marinate in a mixture of garlic, citrus, and spices. Like all things fancy, chimichurri gets better with time. Make this a day or two before serving, if you can.


Adapted from Gourmet

  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh cilantro
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 4 cloves garlic, minced
  • 3/4 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 3/4 tsp sea salt
  • 1/4 c olive oil

Combine ingredients in a food processor, blender, or tall container if using a stick blender to mix. Pulse until cilantro and parsley are finely chopped and sauce emulsifies slightly. Add a second tbsp water if needed. Spoon onto grilled food of your choosing and do a little dance* because oh, it is so good.



Eighteen days seemed enough time for my latest Whole30. There’s something about having done the exercise once that’s left me feeling emboldened to bend or break the rules each subsequent time.

Is it bad to say I just really, really badly wanted some pizza and a glass of wine?

After the week I had last week, it felt indulgent and almost like self-care not to care.

It’s alright to give ourselves a break when something becomes too much work, I think. Willpower is a limited resource much like time and energy. I don’t fault myself for throwing my hands up when I was running empty on all three.

Over the weekend, to help fix my life and attitude and lack of inertia, I took some time for myself, wrapping up a few wedding details and getting a few good workouts in and letting myself sprawl out on the couch for hours with my full attention plugged into the mindless escape of beautiful ideas on Pinterest. Different cures for the same thing, but they work (especially in concert).

I started off this week with sore legs, abs, arms, and back, the classic sign of a job well done and a feeling I miss when I’m in an exercise slump. Few things make me feel more like myself.

Getting to work in the kitchen also helped. Last night I whipped up a variation of chicken marbella, accompanied by roasted Yukon gold potatoes and Brussels sprouts with bacon and a hint of bite from red wine vinegar.

I want to cook even more this week to keep the momentum going. This energy and great food just feels good. In the spirit of the abundance of summer, I want to grill a whole host of things and slather them with chimichurri, the perfect herbal salsa to pair with char and simple flavors.

More on those endeavors later this week.