An Argentina derived sauce, chimichurri is the perfect sauce to add a splash of extra flavor to anything and everything. Traditional chimichurri is made with a mix of parsley, garlic, oregano, white vinegar, and a higher ratio of olive oil. This Cucumber Chimichurri version is a lighter version, made with a higher ratio of veggies and herbs than of oil.
Preparing this recipe is simple and is made in just 3 easy steps. Chop, toss, and season. Done!
If you are looking for a chimichurri that is;
& a perfect accompaniment to so many meals,
Then this Cucumber Chimichurri is the perfect chimichurri recipe you for!
6 garlic cloves
6 cherry or grape tomatoes
1/2 red bell pepper
1/2 bunch cilantro
1/2 bunch parsley
1 cup cucumber
1 jalapeño (optional)
1 fresh squeezed lime
1/4 cup good quality olive oil (see notes below)
2 tablespoons red wine vinegar
1/2 tablespoon 100% pure Maple Syrup
Sea Salt & Pepper
1. Finely chop all ingredients
2. Toss with lime, red wine vinegar, olive oil, and maple syrup
3. Sprinkle with sea salt and pepper to taste
Note: For optimal flavor, try this cucumber chimichurri with Pasolivo’s Garlic- Lemon or Basil Olive oil. Their olive oils are made in small batches with sustainably farmed California olives, and the flavors are amazing.
What’s your favorite version of chimichurri? Please share with us in the comments.
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Thanks for following along!
💚 Julie Ann