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Chimichurri. I’m looking for a good recipe.

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I’m on the hunt for a great chimichurri recipe! I’ve recently discovered this sauce and have been enjoying it in my breakfast omelettes daily. Now, I want to try making my own from scratch.

I found a recipe online that tasted excellent, but it ended up being a bit too runny for my liking. I prefer a chimichurri with a consistency similar to pesto – thick and hearty. I want to include both cilantro and parsley in the mix. I hope I’m not straying too far from the traditional version, but I’m a fan of the one from Trader Joe’s and would love to replicate it at home.

If it’s too liquidy, it just doesn’t blend well with my eggs, and I want my omelette to hold together nicely.

Any thick chimichurri recipes you could share? Thanks so much!

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One response to “Chimichurri. I’m looking for a good recipe.”

  1. BRAdmin Avatar
    BRAdmin

    Here’s a recipe for a thicker chimichurri that includes both cilantro and parsley, perfect for mixing into your omelette!

    Thick Cilantro-Parsley Chimichurri Recipe

    Ingredients:

    • 1 cup fresh parsley, packed (stems removed)
    • 1 cup fresh cilantro, packed (stems removed)
    • 3-4 cloves garlic (adjust to taste)
    • 1/2 teaspoon red pepper flakes (or to taste)
    • 1/4 cup red wine vinegar
    • 1/2 cup extra virgin olive oil
    • Salt and pepper to taste

    Instructions:

    1. Chop the Herbs: Finely chop the parsley and cilantro. If you want to achieve a thicker consistency, you can also use a food processor or blender for this step, but pulse just a few times to keep some texture.

    2. Add Garlic & Spice: Add the minced garlic, red pepper flakes, and a pinch of salt and pepper into the chopped herbs.

    3. Mix in Olive Oil & Vinegar: In a bowl, combine the chopped herbs and garlic with the red wine vinegar. Gradually stir in the olive oil until well combined.

    4. Adjust Consistency: If the mixture is still too runny for your liking, you can add more chopped herbs to thicken it up or reduce the amount of olive oil slightly. Another option is to add a small amount of chopped nuts (like walnuts or pine nuts) to thicken it further.

    5. Taste & Adjust: Give it a taste, then adjust the seasoning with more salt, pepper, or vinegar as desired.

    6. Refrigerate: Allow the chimichurri to sit for at least 30 minutes at room temperature (or longer in the fridge) to let the flavors meld.

    Storage:

    Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before using.

    This recipe should give you a thicker chimichurri that blends well with your omelette. Enjoy your cooking!

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