Cherry Chimichurri Sauce
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.
Prep Time15 minutes mins
Total Time20 minutes mins
Course: Sauce
Cuisine: American, Mexican
Diet: Gluten Free, Vegan
Servings: 7 servings
- 2 garlic cloves, minced
- 2 Tbsp. minced shallots
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh lime juice
- 1/2 cup pitted and minced fresh cherries
- 1/2 cup minced fresh cilantro
- 1/4 cup minced fresh parsley
- 2 Tbsp. finely chopped fresh mint leaves
- 3/4 tsp. kosher salt
- Pinch of crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
Optional Chicken or Shrimp Skewers
- 1 - 1.25 lbs. cubed boneless, skinless chicken breast or peeled and deveined shrimp
- 2 Tbsp. extra-virgin olive oil
- Kosher salt and black pepper to taste
Combine garlic, shallots, vinegar, and lime juice in a large glass measuring cup or medium mixing bowl; let stand for 10 minutes.Add cherries, cilantro, parsley, mint, red pepper flakes, and salt. Using a fork, whisk in olive oil. Spoon chimichurri over meat, fish, or veggies, or use as a dressing for salads or grain bowls. If making skewers, toss chicken or shrimp with olive oil, salt, and pepper. Thread each piece on a soaked wooden or metal skewer. Grill on a grill pan or outdoor grill over medium-high heat until cooked through. Serve over white rice with cherry chimichurri sauce.
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- Make-Ahead: Cherry chimichurri is best made 1 hour in advance. This allows the flavors of the herbs and aromatics time to really develop and marry.
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- Store: Refrigerate leftovers in a sealed jar or Tupperware container for up to 5 days. The flavor will continue to develop, which I personally love after 2 to 3 days
Serving: 3Tbsp. sauce | Calories: 153kcal | Carbohydrates: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 250mg | Fiber: 0.5g | Sugar: 1.5g