Warning: Division by zero in /srv/users/serverpilot/apps/saucydipper/public/wp-content/themes/CherryTruffle/functions.php on line 2
Warning: mysqli_num_fields() expects parameter 1 to be mysqli_result, bool given in /srv/users/serverpilot/apps/saucydipper/public/wp-includes/wp-db.php on line 3353
Warning: Division by zero in /srv/users/serverpilot/apps/saucydipper/public/wp-content/themes/CherryTruffle/functions.php on line 2
Warning: mysqli_num_fields() expects parameter 1 to be mysqli_result, bool given in /srv/users/serverpilot/apps/saucydipper/public/wp-includes/wp-db.php on line 3353
Warning: Division by zero in /srv/users/serverpilot/apps/saucydipper/public/wp-content/themes/CherryTruffle/functions.php on line 2
Warning: mysqli_num_fields() expects parameter 1 to be mysqli_result, bool given in /srv/users/serverpilot/apps/saucydipper/public/wp-includes/wp-db.php on line 3353
Chimichurri is one of those flexible sauces. Dozens of ways to make it and dozens of ways to enjoy it.
I used fresh basil but you can use cilantro or parsley instead. I added an aji spice mix, because I love it. If you would rather not include the aji, add more oregano. Of course, if you like more spice, add more red pepper flakes too.
Most folks eat chimichurri sauce over meat, but I often mix mine in with rice and beans or as a tortilla chip dip (of course)!
I'm Sara Lancaster, the editor of the Saucy Dipper, a true sauce and dip enthusiast site. I'm also the business brains behind The Condiment Marketing Co., which helps specialty food companies look BIG on the web. Here you'll find product features, recipes, and more.
Get The Scoop
Sauce and dip news from the Saucy Dipper. Subscribe today.
