Healthy (Super Easy) Chimichurri

I’m currently hiding. Hiding, Julia? Really?

Yes, I am hiding.

We started renovating (and by renovating, I mean destroying and gutting) our old kitchen a few days ago. There’s boxes and piles of miscellaneous drawer items like knives, vitamins, and pans all shoved on top of the kitchen table. The fridge is awkwardly hanging out in the dining room like an uninvited guest and the old microwave is tottering on a table outside, plugged in under the outdoor cafe lights.

But alas, I am also so grateful that the old laminate, particle board monstrosity from the 80’s is no longer with us. RIP. Buying our first house has provided us with lots of other firsts: bathroom remodel, outdoor modifications, and now a kitchen remodel.

I can’t wait to have it finished. Round, silver sconce lights above the farmhouse sink, shiplap covered vent hood, custom built white cabinets (thanks dad), new tile floors for Sully to shed on…ah, home.

Until then, I’ll be dreaming about cooking once again. Living out of solely a haphazard refrigerator and outdoor microwave is not for the faint of heart.

This last minute dinner from last week was a major winner. Eric loves to BBQ outback and he’s been unstoppable on the grill the last few weeks. I wanted to jazz up this basic steak and cover up the flavor because I don’t really like steak. I know, I know. Blasphemy.

I simply microwaved a pre-portioned potato pack like this one while Eric was out back. This chimichurri is a great way to get your greens without having to chew your way through a salad or steamed broccoli for the 5th time in a week.

Because it is herb-based with both cilantro and parsley, there’s a major nutritional punch. The healthy fat from the olive oil adds a rich fattiness that cuts through the herby bite. Add in the apple cider vinegar and a few garlic cloves and you’ve got an easy, healthy week night winner.



  • 1 bunch parsley
  • 1 bunch cilantro
  • 3 cloves garlic
  • 1/2 red onion, small
  • 1/2 c. olive oil
  • Juice of 2 limes
  • 2 tbsp. apple cider vinegar
  • 1/2 tsp. red pepper flakes
  • S&P to taste


Blend all ingredients in a food processor until smooth, leaving some texture. Store in refrigerator for up to 5 days.



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