Roasted Garlic Chimichurri

Fresh, herbaceous and just begging to be served on top of grilled proteins, this Roasted Garlic Chimichurri is a lovely twist on classic preparations.

Course condiment

Cuisine Mexican

Keyword chimichurri without cilantro, garlic chimichurri, parsley chimichurri, roasted garlic chimichurri

Prep Time 10

Total Time 10

Servings servings (1 cup)

Calories 259kcal

Author Christina Koncker

Equipment

1 Food processor

Ingredients

1 head roasted garlic
1 bunch fresh Italian (flat leaf) parsley (around 1 to 1 ½ cups, packed)
½ cup extra virgin olive oil
¼ cup apple cider vinegar
¾ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon fine sea salt

Instructions

Add all ingredients to a food processor, and puree until smooth.
For best results, wait at least 2 hours (at room temperature) before use to let the flavors develop.
Drizzle it over mains or sides, like grilled steak or chicken, or roasted potatoes.

Notes

Note: Don't taste it right away. I personally think this chimichurri sauce taste like grass clippings immediately after making. It NEEDS time to sit before it tastes truly awesome.

Nutrition