Chimichurri. It’s my favorite condiment for so many reasons!

First, it’s easy to make, light and fresh, and goes with anything. Second, it adds a vibrant green color to your plate. Third, it’s gluten, grain, nut and dairy free, as well as paleo, low carb, vegan, sugar free, and raw! What’s more, the main ingredient — parsley — is a superfood, chock full of vitamins and antioxidants.

So what is chimichurri exactly? Chimichurri is a popular Argentinean condiment, typically made with fresh parsley, oregano, garlic, olive oil, and vinegar.  I give my version of the traditional Argentinean topping a Texas twist with the addition of cilantro, but if you hate cilantro or don’t have any on hand, just double up the parsley and you’ll be fine.

Although chimichurri is traditionally served with steaks, trust me, it goes with anything! Lately we’ve served it alongside shrimp, steak, salmon or chicken. It’s also delicious as an appetizer dip with plantain chips. I bet it would be delightful on roasted veggies, too!