chimichuriChimichurri is pretty new to me – and no, I haven’t been living under a rock. Stop it.

It was a few months ago, at a fancy pants steakhouse, where I decided to take a stab at it.  The one I tried had jalapenos in it, which gave it such a nice kick! I can imagine a normal ol’ chimichurri being delicious, but when it came to making my own, I wanted to dabble in the art of it; that’s how I roll. I have a bad habit of straying from the norm – get used to it! So, I added a chipotle pepper in adobo sauce as well as some lime juice and lime zest (courtesy of my new zester, which I am IN LOVE WITH).

The flavours in this chimichurri are hella piquant! They definitely kick you in the tastebuds; it’s refreshing, earthy, smoky, and spicy – now that’s a mix I can dig!

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Get the Recipe:

Lime and Chipotle Chimichurri


  • 2 cups of chopped fresh flat leaf parsley
  • 1/4 red onion, cut into chunks
  • 3 garlic cloves, halved
  • 1 chipotle pepper in adobo sauce
  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • Juice of one small lime
  • 1 tablespoon of dried oregano
  • 1 teaspoon of lime zest
  • 1 teaspoon of sea salt
  • 1 teaspoon of ground black pepper


  • Put the parsley, onion, garlic, and chipotle pepper in a food processor or blender. Cover and pulse until everything is minced.
  • Add the olive oil, red wine vinegar, sea salt and ground black pepper.
  • Cover, and process until blended and smooth.
  • Cover and refrigerate until it's time to serve.