A zesty, fruit-forward chimichurri sauce that doubles as a marinade and dressing. Enjoy this 10-minute sauce on grilled meat, salads, or in grain bowls. As summer beats on, I am taking full advantage of the sweet, deep-crimson beauties that are CHERRIES. After all, why should pie get all the cherry love?
Cherries add an unexpected but very welcome sweetness to this chimichurri sauce. The best cherries have taut, shiny skin, so look closely when purchasing from your local farmers market or grocery store.The meaty texture of fresh cherries holds up in a sauce that goes well with grilled meat, charred vegetables, or even more delicate bases such as lettuce salads or grain bowls.
Here, I have it spooned over a a bed of raddichio and baby watercress with avocado, figs, and goat cheese—heavenly! Bitter chicories and other robust greens are the perfect match for bold dressings.This fruity take on chimichurri has all the characteristics of your favorite sauce—deep aromatic notes, an herbaceous backbone, and a pleasant vinegar tang.
Now let it work its magic by adding some fresh zing to your summertime meals!
- 3-4 garlic cloves, minced
- 2 Tbsp. minced shallot
- ¾ tsp. kosher salt
- ¼ cup red wine vinegar
- ½ cup pitted and minced fresh cherries
- ½ cup minced fresh cilantro
- ¼ cup minced fresh parsley
- 2 Tbsp. minced fresh oregano
- ¼ tsp. crushed red pepper flakes
- ½ cup extra-virgin olive oil
- Combine garlic, shallot, salt, and vinegar in a medium bowl and let stand for 10 minutes. Stir in cherries, cilantro, parsley, oregano, and red pepper flakes. Using a fork, whisk in olive oil. Spoon over meat or use as dressing for salads or grain bowls.