This chimichurri dressing is so delicious that you will want to shimmy your way across the kitchen to get it out of the fridge!
I recently posted a chimichurri sauce I make all the time and as I was eating it, I realized I’d never made a dressing out of this sauce.
One of the ways I eat chimichurri is I dollop some in my salad and mix it around with my fork. So a dedicated dressing is naturally the next progression.
In fact, have your tastes changed over the years? I’d love to know because mine definitely have.
Here are a just a few recipes my tastes have expanded to include:
I like all of the above now, where I never used to. And they are all equally surprising to me. Now, I prefer my oil and vinegar dressings over creamy ones. (Move over, blue cheese!) However, I never would have thought that possible. But it is.
This chimichurri dressing tastes like the sauce only better. It’s probably the extra oil.
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On to the chimichurri dressing
The photo above shows some the ingredients for the chimichurri dressing: cilantro, parsley, garlic paste, olive oil and balsamic vinegar.
I pull out my food processor and add 1 cup of packed cilantro, as well as 1 cup of packed parsley, to begin with. I also add 1 cup of extra virgin olive oil, 1/2 cup red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon ground cumin.
Next, I turn the food processor on high for 2 minutes, until the ingredients are smooth.
Here is the delicious chimichurri dressing.
We poured this delicious chimichurri dressing on our garlic shrimp salad!
So, I hope you enjoyed this recipe!
Please feel free to leave me a comment.
And as always, may all your dishes be delish!
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Shimmy for Chimichurri Dressing
- 1 cup cilantro packed
- 1 cup parsley packed
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 3 cloves garlic crushed
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- Add all the above ingredients in a food processor and process for 2 minutes or until smooth
- Make a salad
- Dribble dressing on the salad
- Eat salad