Primal Chimichurri

Let’s be real for a second: The traditional Christmas plate can get a little… beige.

Between the mashed potatoes, the stuffing, and the gravy, your palate is usually screaming for something bright, acidic, and alive to cut through all that heaviness. That is exactly where this Primal Christmas Chimichurri comes in.

If you are roasting a Beef Tri-Tip or a juicy Whole Roasted Chicken for the holidays, you need this sauce. But honestly? It works on everything.

I actually tested this out on some standard, boring holiday turkey the other day, and it completely saved the meal. It turned dry, bland protein into something I actually wanted to eat.

Why This Recipe Rocks

Most store-bought sauces are filled with cheap canola oil and preservatives. This recipe? It’s pure, raw plant power, and we are not wasting time chopping herbs by hand today.

• The Herbs: We are using a massive amount of cilantro, parsley, and fresh oregano. These aren’t just for flavor; they are packed with antioxidants. There is even research suggesting cilantro helps with heavy metal detoxification, which is a nice bonus after a season of indulgence.
• The Fat: We’re using Extra-Virgin Olive Oil. We know that healthy fats are essential for nutrient absorption, meaning this sauce actually helps you get more nutrition out of your greens than if you ate them plain.
• The Speed: We are using the blender. It’s the holidays, you have presents to wrap. We want high flavor with zero effort.

Primal Holiday Chimichurri (Blender Version)

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Prep Time 5 minutes mins

Servings: 1.5 cups

Course: Condiment

Ingredients Method Notes

Ingredients

  

• 1/2 cup Red wine vinegar
• 1 tsp Kosher salt plus more to taste
• 3-4 Garlic cloves peeled
• 1 Small shallot peeled and quartered
• 2 cups Fresh cilantro stems and all
• 1 cup Fresh flat-leaf parsley
• 1/3 cup Fresh oregano leaves
• 3/4 cup Extra-virgin olive oil

Method

 

1. Add the garlic, shallot, red wine vinegar, and salt to a blender or food processor and pulse a few times to break down the garlic and shallot.
2. Add the cilantro, parsley, and oregano.
3. Pour in the olive oil and pulse a few more times — stop before it purees; you want texture and visible flecks of herbs, not a green smoothie.
4. Taste and add more salt if needed. Serve immediately over steak, chicken, or turkey.

Notes

Leftovers keep in the fridge for a few days. The oil may solidify — let it sit on the counter for 10 minutes before serving.