Cilantro Lime Chimichurri Sauce Recipes
CHIMICHURRI SAUCE
Steps:
- Stir together all ingredients in a bowl.
LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI
This is an adaptation of a chimichurri sauce served over grilled meat. In this case, it's a cilantro mint chimichurri topping some broiled lamb chops. I would imagine the chimichurri would be great over steak, chicken or pork, too. The chimichurri is best eaten the day it is made, due to the fresh herbs used. Recipe courtesty of Ingrid Hoffmann.
Provided by LifeIsGood
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chimichurri:.
- Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
- Lamb:.
- Prehat broiler to high and place the oven rack at its highest position.
- Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
- Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!
CILANTRO-AVOCADO CHIMICHURRI SAUCE
Who doesn't love a lite, creamy, and rich avocado dip?! This recipe is great for fajita night or to top a quesadilla. It's quick and easy to make, too!
Provided by VALdelish
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 10.9 g, Fat 21.9 g, Fiber 6.3 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 13.6 mg, Sugar 2.3 g
LIME CHIMICHURRI
If you like lime, parsley and garlic you'll love this tangy sauce for any type of meat, fish or chicken - I even tried it on pork and it was yummy. I use Via Nueva brand lemon salt (Sal Con Limon) and just love it on almost everything. You can order it online at vianueva.com using paypal. I save the Chimichurri sauce in a jar with a tight fitting lid for up to 2 weeks, thats all its ever lasted before being eaten. Fresh squeezed limes add alot to the flavor. You can use less olive oil too.
Provided by Zephs Wife
Categories Brazilian
Time 20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.
- Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef.
- Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping.
Nutrition Facts : Calories 337.2, Fat 36.2, SaturatedFat 5, Sodium 401, Carbohydrate 4.1, Fiber 0.8, Sugar 0.5, Protein 0.9
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- Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
- Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
- Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.
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