I’m officially declaring 2019 as the chimichurri year. And this ARTICHOKE CHIMICHURRI takes the cake. It’s just so damn good on everything. EVERYTHING I say!! (sorry to yell)
The great thing about chimichurri is that, one, it is so versatile. You can literally put it on anything and it will make it spectacular! And two, it’s a great way to use up those fresh herbs that are looking a little sad in the fridge. Adding in the artichoke hearts makes this sauce even more delicious, a little tangy, and makes it super creamy. Seriously your heart will skip a beat.
If you just have no clue what to drizzle this sauce over (other than your body…I kid, I kid) here are some of my favorite ways to use up this chimichurri!
- As a marinade on fish or chicken.
- As a salad dressing
- Slathering it over a BIG. FATTY. STEAK.
- Tossing it with roasted potatoes or veggies.
- All over your eggs in the morning
Those are just a few ideas to get you going!
Ingredients
- 1 can of quartered artichoke hearts(in water)
- 1 bunch of cilantro (don't forget to use the stems too)
- 1 bunch of parsley
- 2 cloves of garlic
- 1/4 c red wine vinegar
- 1/2 cup oil of choice. I prefer avocado
- OPTIONAL: Chili pepper flakes
Instructions
- Add all ingredients into a food processor or blender
- Blend until smooth.
Notes
You may need to add a bit more vinegar or oil. Taste and adjust accordingly. Store in a mason jar or air tight container in the fridge for about a week.
This will keep in the fridge for about a week, but like most sauces, you can also freeze it. I like to freeze in ice cube molds, because then I can just grab what I need when I need it!
Tell me, what would you slather this chimichurri on?
Whole30: yes
Paleo: yes
Holy goodness. I love chimichurri and happend to have marinated artichokes and all the herbs in my fridge. This is stuff is fabulous. I will make it again for sure. The only problem is I made a double batch, too much to keep for a week so I am freezing leftovers in individual servings using a icecream scoops on parchment. Hope it retains its flavor and texture.
oh Stephanie! Freezing it sounds like such a great idea. I’ve frozen other herb mixtures and it still had good flavor, so hopefully this will too!
Do you drain the artichoke hearts? I made this tonight (and it was DELICIOUS!!) but I had to add some extra oil and vinegar to get it to blend. I drained the artichoke hearts, though, and maybe that was the extra liquid I needed? Thank you for sharing the recipe! 🙂
I did drain the artichoke hearts, but I always do a crappy job draining, so I probably had leftovers. The 2nd time I made this, I also had to add more oil. Glad you were able to play around with it to make it work for you!! 🙂
The best thing ever. I have it on all the things…my eggs, my salads, my steak. I also mix it with my home made mayo to make a veggie dipping sauce. Great recipe!
YES!!! It’s great on EVERYTHING! I love the idea of making it into a veggie dip!! 🙂
I don’t like cilantro- I know, everyone says there’s something wrong with me. What can I substitute?
haha, my sister in law doesn’t like cilantro either! we think she’s weird!! lol, jk. Anyway, I would omit the cilantro entirely and add juice of 1/2 lemon to the ingredients. There really isn’t a substitution for cilantro. You could maybe try fresh oregano, but I have never tried that before. I know some people put fresh oregano into their chimichurri. Or maybe just try adding a little tiny bit of cilantro. You may not even taste it with all the other ingredients and with it blended all together. If you try it a different way, let me know how it goes!!
Add a bit to your deviled eggs while mixing them up, add to chicken salad for a really refreshing sandwich, In fact use it as a spread for ham, Roast beef or Italian cold cut sandwich instead of mayo if you want to lighten things up. I have used Chimichurri on its own with just a Tomatoes Frisee and Cumber as a sandwich. I have put it on salmon and bagels on cooked salmon (It takes a rather robust fish to stand up to it I don’t recommend delicate white fish like Cod)
LOVE the ideas!! 🙂
OMG everyone needs to make this right now. It is so good. I’m having to stop myself from just eating it by the spoonful.
Last night we had on top of tuna steaks. For lunch just now, I poured some over meatballs. It’s great with EVERYTHING.
I have a hard time not eating it by the spoonfuls as well!! Love the idea of putting it on tuna steaks.
I can’t wait to try this! I thought of the idea of an artichoke chimichurri tonight and thought I’d look for a recipe out there. I love the idea of pairing it with tuna steaks! Thanks!
I hope you enjoy it as much as we do!!!