One of the tastiest and healthy condiments is also grossly underrated. Try this green onion chimichurri recipe and see what you’ve been missing.
One of the delights of the warmer weather months is the abundance of fresh ingredients and tasty herbs like basil, thyme, rosemary and chives. As a island girl, I’m always drawn to using the flavorful herbs in my cooking. Some of my favorite dishes are lemon herb chicken, orange rosemary sweet potatoes and roasted carrots and green beans. In those recipes, these herbs stand out and stand apart.
What to Serve with Green Onion Chimichurri
One of the best things about this chimichurri recipes is that it’s so versatile. Try using it on chicken, fish, seafood or pork. You could use it in place of mint pesto on lamb. I’ve found that it pairs very well with grilled chicken or even lemon chicken. It’s fabulous on grilled steaks or roasted vegetables and amazing on seafood. Try pairing this green onion chimichurri on your eggs for a tasty morning treat. It would be great on scrambled, fried, boiled or even poached eggs. Basically, this green onion chimichurri goeswell with just about anything.
Especially during grilling season, this is definitely the type of condiment you’ll want at your table.
Ingredients in Green Onion Chimichurri
This recipe contains mostly fresh ingredients so it would be nice as a spring or summer accompaniment. Here’s what you’ll need:
- olive oil
- red wine vinegar
- green onion
- parsley leaves
Tools to Make Green Onion Chimichurri
Storage Instructions for Green Onion Chimichurri
Can be stored covered in the fridge for up to 5 days. Allow to warm slightly before serving as the olive oil will solidify when cold.
- 6 tbsp olive oil
- 1/4 cup red wine vinegar
- 3 medium green onions
- 1 medium jalapeno
- 1/2 cup packed parsley leaves
- 3/4 cup cilantro leaves with stems
- 4 cloves garlic
- 1/2 tsp salt
- Peel and finely mince the garlic.
- Chop the green onions (both the white and green portions)
- Slice the top off the jalapeno and mince. For a mild chimichurri, omit the seeds.
- Give the cilantro a rough chop.
- Combine everything in a food processor and pulse several times on low until everything is finely chopped, but not blended. (You can also do this by hand, chopping the cilantro and parsley finely, and combining all the solid ingredients on a cutting board and cutting until desired consistency. Add to a bowl with the oil, vinegar and salt and whisk to combine).
- Taste and add more salt if needed.
- To allow the flavors to marry together, allow to sit in the fridge for 2 hours minutes.
- Can be stored in the refrigerator covered for up to 15 days. May warm slightly.
Can be enjoyed right away but letting sit for a few hours tastes even better.
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Serving Size1 tbp
Amount Per Serving Calories 97Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 150mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
Nutrition information is calculated automatically and is not always accurate.