Chimichurri is originally an Argentenian sauce that is ideal for marinading meats or serving fresh on top of grilled proteins. The traditional ingredients are red wine vinegar, parsley, oregano, chili flakes, salt and olive oil. I like the traditional version especially for marinading as the acid in the vinegar is great for tenderizing tough meats before cooking.

For my own recipe, I use lemon juice in place of the vinegar to add some cleansing benefits to this flavourful and herbaceous sauce. The zest and juice of lemon aids in phase I and II of liver detoxification, while giving a hefty dose of vitamin C and B vitamins. Both parsley and cilantro are known for their ability to reduce inflammation in the body, cleanse the blood of toxins and build a strong immune system. 

Enjoy on steaks, fish, lamb, mixed in with rice, drizzled on pizza, or on this Mushroom Quinoa Pilaf topped with fresh pan seared cod! 


1 lemon, juiced + zested
1 C cilantro leaves, packed
1 C Italian parsley, packed
1 garlic clove
1/2 tsp salt
1/2 C olive oil


In a food processor or blender, add lemon juice, herbs, garlic and salt. Turn on blender and slowly drizzle in olive oil to create an emulsion. Store in fridge in an airtight container for 3-4 days. 


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