Ok, let me start by saying there are hundreds of variations of “chimichurri.”
So if you’re one of those world travellers who has been to Argentina and had chimichurri thats been made authentically with a mortar and pestle, please don’t judge this recipe! How people make authentic chimichurri varies vastly so I’m just sharing my version of it.
I’ve made this same recipe, switching out the herbs like adding basil instead of oregano but it has always turned out amazing. You really can’t jack this up. If you want more of a punch, add more garlic or some chili flakes. I am a HUGE fan of using fresh herbs because they lend SO much flavor without adding much extra calories so this is also one of my go to “meal prep” recipes.
While Im grilling the chicken, I love throwing in chopped veggies during the last 4-5 minutes of the chicken cooking. Chopped peppers, onions, asparagus, mushrooms, zucchini– ANYTHING goes with chimichurri!!
As always, if you share your creation on social media, remember to tag @thechutneylife! I LOVE to see you guys making my dishes ?