If you're looking for recipe ideas for chimichurri sauce then these chimichurri peas are a great way to use this vibrant garlic and herb dressing. It's just as good on all kinds of green vegetables and makes a delicious side dish.
We were having steak for dinner and I made a quick chimichurri sauce to serve with the steaks. After all, chimichurri goes brilliantly with steak! I wasn't intending to blog about it. After all, I've got another quite different chimichurri recipe using coriander already on the blog.
A traditional chimichurri sauce
This time I made a traditional chimichurri sauce recipe using parsley and oregano. It comes from Argentina and is used as both a sauce and a marinade. It's served raw and packed full of flavour. In fact, it's perfect for livening up so many meaty and vegetarian recipes.
Easy to make
Chimichurri sauce is so simple to make. It's just a matter of putting the ingredients into a food processor and blitzing them up. It takes less than 5 minutes to make this easy chimichurri sauce recipe!
What is chimichurri sauce like?
Chimichurri sauce is a vinegary garlic and herb salsa with a slight kick from the red pepper flakes, although you can leave them out. It's a brilliant vegan sauce and perfect for anyone who loves strong flavours.
In this particular recipe for chimichurri peas the sharpness of the vinegar along with the freshness of the parsley really complements the sweetness of the peas.
How to use up leftover chimichurri sauce
Believe it or not I created this recipe as we had leftover chimichurri sauce and leftover peas. I simply stirred the leftover chimichurri sauce into the peas to make a tasty cold side dish.
However, if you make the sauce specially to serve with vegetables it will only take a little longer. You can serve this chimicurri sauce with roasted vegetables. It's delicious on roasted sweet potato, aubergine and cauliflower. You can also add it to a coleslaw or a chopped vegetable salad. Why not stir it into a tin of rinsed and drained mixed beans to make a delicious bean salad. It would also go well on lentils.
There are loads more ways to use chimichurri too. I can't mention all of them but here are just a few:
- Swirled into your favourite soup
- In a sandwich
- Dotted onto a pizza
- As a simple cream-free potato salad dressing
- On scrambled eggs or on shakshuka
- With some crusty bread as a dip.
- As a dressing for grilled halloumi
I have to say, I could just eat it by itself off the spoon!
Can you adapt the chimichurri recipe?
This is a traditional chimichurri recipe but don't feel you have to stick to it. You can use different herbs. I love it with coriander (cilantro). You could also add a little basil.
I used dried oregano but feel free to replace it with fresh oregano.
Make it hotter by adding extra pepper flakes or miss them out altogether. You could even add a sun-dried tomato
Chimichurri peas recipe
- 30 g parsley
- 2 cloves garlic
- ½ tsp red pepper flakes
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp dried oregano
- 6 tbsp peas cooked
- Put all the ingredients except the peas into a food processor. Blend until you get a sauce. Add a little extra oil or vinegar to get the right consistency.
- Mix the chimichurri sauce into the peas. Add as much or as little as you like.
More Tasty Side Dishes
KEEP IN TOUCH
Do let me know if you make this chimichurri sauce recipe and if you serve it with peas or some other way. I love to get feedback from readers.
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Places I'm sharing these chimichurri peas
Eat Your Greens hosted by Allotment 2 Kitchen