Chimichurri is a delicious and healthy dressing that is perfect for any meal. This garlic herb dressing is dairy-free, candida diet-friendly and so easy to make.
Best of all it can be made in advance and frozen in portions to easily add fun and flavour to those boring weeknight meals.
This dressing is very versatile, and it can be used on salads, chicken, fish, beef, or even vegetables. Chimichurri is also a great dipping sauce, and it can be used as a marinade for meats or vegetables.
So, if you are looking for a healthy and flavourful dressing on the candida diet, then chimichurri is the perfect choice!
🌶️ What is Chimichurri?
This amazing garlic herb dressing originates in Argentina and is a source of great pride. There is a vast history and culture surrounding Chimichurri which you can read more about here.
Chimichurri is a popular accompaniment to barbequed meat and has an intense, spicy flavour. As with all recipes, there are always some slight variations, but it is usually made with olive oil, vinegar, parsley, chilli and garlic.
You can use the sauce immediately, however, note that the flavours will improve and intensify after a couple of hours.
I have seen a lot of guidance online suggesting that it is fine to leave Chimichurri out at room temperature for a couple of days. However, I would advise AGAINST this.
While on a Candida Diet you are working towards healing dysbiosis in the gut. Therefore, you should really be minimising your risk of any further contamination.
Any food left at room temperature for even a couple of hours may encourage the growth of harmful bacteria. I have a separate post that talks about potential food hygiene risks regarding storing fresh herbs in oil.
Your best bet is to store the sauce in the refrigerator and aim to consume within a couple of days. If you make more than you need, you can also freeze individual portions in an ice cube tray to store for future use. If freezing, consume within a couple of months.
🍽 Serving Suggestions
This dressing is so versatile, I’m sure you will find several ways you will enjoy using it. Here are a few ideas of how to use it:
- Drizzle over cauliflower steaks
- Use as a marinade for meat and fish
- Create a flavourful salad by using it as a dressing
- Add extra flavour to socca burritos
And then there’s my all-time favourite way to use Chimichurri:
Combine 1-2 tablespoons of Chimichurri with a tin of sardines (in spring water) for an easy weekday lunch.
I know this combination may sound bizarre but TRUST ME it is amazing!
I’m not a huge fan of sardines as I find the fish flavour on its own to be quite pungent, however, add some Chimmichurri and some sort of magic happens when the intense flavours begin to compete. You have to let me know if you give it a try!
Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
Chimichurri Garlic Herb Dressing for Any Meal
- 150 ml cold pressed extra virgin olive oil
- 2 tablespoon apple cider vinegar
- Large handful of fresh flat leaf parsley around 30g
- 1 small red chilli pepper
- 3 cloves fresh garlic
- 1 teaspoon cumin
- 2 teaspoon dried oregano
- ⅛ teaspoon salt
- Black pepper
- Add the parsley, garlic, chilli, oregano, apple cider vinegar, salt and pepper to a small blender or food processor and pulse several times to finely chop the ingredients. Do not over blend.
- Transfer the pulsed ingredients to a glass jar and top up with the extra virgin olive oil. Stir well to combine.
- Store the Chimichurri in an airtight glass container in the refrigerator and consume within 2-3 days.