Cilantro-Free Chimichurri
We here at The Happy Haandi are having a sauce moment.
Those who know me well know that I strongly dislike (i.e. HATE) cilantro. Apparently, it’s a genetic thing but it’s always made me weary of green sauces because cilantro tastes like dish soap. This sauce is changing my mind – I am here to proudly introduce a Cilantro-Free Chimichurri Sauce.
I actually learned the basics behind this recipe while on vacation in Key West. I found this sauce on my fish at a small, whole-in-the-wall Cuban restaurant. After a lot of worries, I tasted a tiny bit only to be completely knocked off my feet. The sauce was savory and herby, with a good acidic punch, and paired so wonderfully with my blackened fish and rice. After chatting with the owner and chef, she let me know that her chimichurri was made with almost all fresh parsley and a little cilantro – which blew my mind. After a couple of tries at home, I think I perfected my Cilantro-Free Chimichurri Sauce. I’ve since used this chimichurri sauce with over-seared swordfish steak, alongside chorizo, as well as any and all tacos, and love it. Scroll down to see the recipe!