n a world of complicated diets and restrictive meal plans, it is rare to find a “unicorn” recipe that is safe for almost everyone. Chimichurri is that unicorn. This vibrant herb sauce is traditionally made with parsley, garlic, and olive oil. It’s punchy, zesty, and transforms basic grilled meats or roasted vegetables into a five-star meal.
My Secret Ingredient: Watercress
While traditional recipes stick to parsley, I’ve added a personal twist: Fresh Watercress. My grandfather passed down a deep love for watercress to me (it really is the unsung hero of the leafy green world), and I find its peppery bite adds a layer of complexity that standard chimichurri lacks. If you aren’t a fan, you can swap it for extra parsley—but I highly recommend giving the watercress version a shot first!
Watercress Chimichurri
Ingredients:
- 2/3 cup olive oil fruity, extra virgin
- 2 tbsp minced garlic
- 1 tsp red chili flake or 2 tsp fresh chopped red chili
- 1 tsp dried oregano
- 2 tbsp lemon juice fresh squeezed
- 1 tbsp lemon zest
- 2/3 cup finely chopped parsley fresh
- 1/4 cup finely chopped watercress fresh
- coarse salt
- coarse black pepper
Directions:
- Warm the olive oil in a pan until it just starts to show tiny bubbles. Pour the hot oil over the garlic, chili, and oregano. Let cool, then mix with the remaining ingredients, seasoning with salt and pepper to taste.
What’s your take? Have you had chimichurri before? What’s your favorite way to use it? I’m a big fan, and I think the watercress here really makes it pop. Give it a try and let me know what you think!
Love it !
love it!
looks delicious!!
How long will this keep? I’m excited to try it.
should be good for a week in the fridge!
Looks great- how long does it keep for and should it be stored in the fridge?
about a week!