Why this Chimichurri Recipe with Cilantro and Lime?
What I love about this Chimichurri Recipe with Cilantro and Lime is that it packs an incredibly vibrant flavor. In a perfect world you would serve this Chimichurri with seafood fresh out of the ocean, beachside, with sand on your feet. Even without that idyllic scenario; this recipe is a must try!
I am the first to admit this Chimichurri Recipe with Cilantro and Lime is non-traditional. To me though, Chimichurri is very much a new world mother sauce, just begging for us to tailor it as we desire. I intended for this recipe to be for lighter fair such as seafood or vegetables, but I have found it even goes great with grilled meats and tacos.
Before you start cooking, here are some tips.
- This Chimichurri Recipe with Cilantro and Lime can be made either smooth or more rustic depending on how you blend/chop your herbs.
- Using a Blender will give you a smoother more “sauce-like” texture that will be emulsified. This is great for using as a dip or elegant presentation.
- Using a Food Processor and pulsing will give your Chimichurri a more rustic texture that is more commonly associated with Chimichurri.
- Giving your herbs a rough chop with a knife is beneficial in either method.
- Only use fresh herbs and fresh lime juice. Trust me on this.
- A Microplane grater is a good way to remove the zest from the lime.
- Make sure to wash your herbs well, often they are field packed. Meaning they have dirt on them. Agitating them in a bowl of cold water and patting dry with paper towel works well.
- Choose an Olive Oil that is milder in flavor, an expensive Extra Virgin Olive Oil will be overpowering.
- I find giving the Chimichurri a couple hours to develop improves the flavor, so making this ahead of time is recommended.
- This recipe yields only 6 ounces. Since the flavor is so intense, one ounce would be more than enough for a 6 ounce portion of protein.
Items you will need
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