The perfect Chimichurri Sauce

Nearly identical to Pesto in appearance, Chimichurri is an herb-centric accompaniment of Argentinean descent that is commonly found served with steak dishes. However, don’t let that tradition limit you to its’ uses, for it’s as versatile as it is delicious and nutritious.

When time is of the essence, a food processor is your friend here. Although, a little elbow grease and patience will ultimately get you similar results, albeit a bit chunkier than your efficient mechanical friend; that’s not necessarily a bad thing depending on your application.


2 cups cilantro
2 cups flat leaf parsley
A palm full (appx. 1 T) fresh oregano
1 clove garlic (appx 1 T)
1/4 cup Extra Virgin Olive Oil
1 t maple syrup
Salt & pepper to taste (1/2 t salt, 1/4 t pepper

Place all ingredients in a food processor until it's pesto-like

There are 2 key concepts to making and using this:
(click to view)

If stored correctly you can enjoy this for up to a week on anything from Arroz (rice) to Zucchini. Simply cook plain rice, quinoa, beans, or any other grain or side dish (ESPECIALLY mashed potatoes) then fold in the chimichurri off the heat.

Same goes for meats; cook them to your preference then coat with chimi afterwards, off the heat. You know how to make “white sauce”, right? No, this is not a semen reference, I mean Bechamel, the base for mac and cheese, alfredo, or gravy. Same thing, make that then add some chimi…when, where, how? OFF THE HEAT.

I think you get the idea...

Homemade Latin-Inspired Spice Blend

This Latin-Inspired Spice Blend is a great staple to have when you're craving bold flavors that are well balanced as in the following recipe.  Think of it as a "season-all" that you can use on anything from meats, seafood, tofu, pasta, eggs, soups, stir-fry, and so much more! Get creative!

This mix also works exceptionally well in marinades and brines!

Makes about 2 cups.

1/4 C Ancho Chili Powder
1/4 C Chili Powder
3 T Garlic Powder
1 T Onion Powder
2 T Freshly Ground Black Pepper
1 T Mexican Oregano
1 1/2 T Cumin Seeds
1 T Cocoa Powder (Unsweetened)
2 T Paprika
1 1/2 T Smoked Paprika
2 t Coriander Seeds
1/4 C Cornstarch

T= tablespoon  |  t= teaspoon  |  C= cup
*You may substitute ground spices where applicable but I always recommend buying whole spice (seeds, etc) and throwing them in a spice grinder myself as needed for a more fresh, robust flavor.


Throw all ingredients in a blender or food processor and pulverize into a fine, uniform powder. If using whole spices, you'll especially want to be sure and run the machine as long as needed to have a nice, consistent size grind. That's it! Store it in an air tight container, best if out of direct light and around room temperature to encourage longer shelf life.

How much you use is all up to your tastebuds,
dispense the same way you would any other flavoring spice mix!

* You can add 1/4 C salt into the mix (preferably pink Himalayan for its' beneficial nutrient and mineral content) but I prefer leaving it out in order to control salt content per dish. 
** Cornstarch is a thickening agent and won't change the taste/texture of the blend if you decide to skip on it. In a stir-fry, for example, it is what will help the seasoning stick to your ingredients once moisture is present. In a soup or sauce it will tighten up the consistency and help your finished product not seem too runny. As a coating on chicken breast or a fish fillet, it will help form a light barrier to help seal in some moisture.Important! Cornstarch "thickens" at the boiling point, but boil it too long and it will slowly lose that ability. For soups and sauces, no more than 5 minutes at boiling temperatures then lower and simmer until desired flavor is achieved.

The perfect Chimichurri Sauce

Nearly identical to Pesto in appearance, Chimichurri is an herb-centric accompaniment of Argentinean descent that is commonly found served...

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