Chimichurri Sauce &/or Marinade

This chimichurri sauce is so versatile! It can be used as a sauce to jazz up any meal, or as a marinade!

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My friend Nicole is a dietitian, and we collaborated to bring you an epic nutritious and delicious, meal prep menu plan that includes this Stuffed Sweet Potato Recipe, jazzed up with my chimichurri sauce!

You can grab the full menu plan right HERE

What I love most about chimichurri is it's versatility. It's epic served over grilled veggies & meats + can do double duty as a marinade for just about anything!

While I know that authentic chimichurri uses parsley, red wine vinegar and chili, I thought this recipe pairs perfectly with the Tex Mex inspired Stuffed Sweet Potatoes.

Chimichurri Sauce &/or Marinade

Makes approx 1 cup

What you'll need:

1/2 cup extra virgin olive oil

1 large garlic clove

1/2 bunch washed & dried cilantro, stems are okay! (sub parsley if you don't like cilantro)

Zest & juice of 1 juicy lime (about 2 tbsp)

1/4 tsp ground cumin

1 tsp kosher salt

1 tsp honey

Steps:

Add 1/2 cup extra virgin olive oil, 1 large garlic clove, 1/2 bunch of cilantro, the zest and juice of 1 lime, 1/4 tsp ground cumin, 1 tsp kosher salt and 1 tsp honey to a small blender or food processor. Pulse until evenly chopped, but not smooth. Taste and adjust seasoning. If it's too sour/punchy add another tbsp of olive oil + salt &/or honey. If it's taste too much like oil, add a bit more lime juice or some red wine vinegar + salt.

To serve: serve with tacos, over grilled meats, roasted or grilled veggies, tofu or stuffed sweet potatoes!

Enjoy, my friends!