Orange Chimichurri Recipe

This Orange Chimichurri Recipe is an easy to follow step by step to making a delicious chimichurri sauce that can punch up any dish.

Orange chimichurri is the citrusy spinoff from the original, Chimichurri Sauce. Herbs and orange slices are mixed together with olive oil, vinegar and fresh chilis for a sauce that makes almost anything taste better. 

There are many versions of this Argentine and Uruguayan sauce but this orange chimichurri is definitely lighter and brighter. In an unorthodox move we don’t add garlic. It doesn’t need it. There are a lot of flavors here and garlic would just hide the other ingredients. There is more fresh juice instead of vinegar and we use fresh fresno chilis for this one instead of dried chili flakes. 

We like chopping everything by hand then adding the olive oil. If you do it in a food processor you will end up with more of a pesto than a sauce. Once the orange chimichurri is ready its best to let it sit for 5-10 minutes just so all the flavors have a chance to marry each other. You can keep it in the fridge for up to two days. The color will intensify and darken but it will have the same great taste.  

When to Use Our Orange Chimichurri Sauce

We came up with this sauce to compliment our Thick Cut Pork Chops, but this chimichurri would be great with anything grilled. Here are a few dishes to pair with our Orange Chimichurri Sauce

Enjoy!

Orange Chimichurri

Recipe by Abuelas Cuban Counter

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Ingredients

• 1 cup of parsley, finely chopped

• ¼ cup of chives, finely sliced

• 1 fresno chili, thinly sliced

• 1 shallot, thinly sliced 

• 2 tablespoons of sherry vinegar

• Juice of one orange 

• Juice of one lemon

• 2 oranges

• 2 cups of extra virgin olive oil

• Salt and freshly cracked pepper

Directions

• First tackle the oranges. Cut both sides off of the orange so you have a flat side to work with. With a sharp knife remove the skin and the white pith because it is very bitter. You will be left with just the orange. From this point you can chop it up into small pieces or cut it with a small knife into individual segments, which is known as supreming the orange. 
• Set the orange segments aside. 
• Add everything but the orange segments into a bowl. Mix well until everything is combined. Then add the orange segments. You don’t want to overmix once you add in the oranges. 
• Taste for salt and pepper let sit for at least 5 minutes then serve.