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Cherry Chimichurri Sauce Recipe

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4.3 from 45 reviews

This vibrant Cherry Chimichurri Sauce is a fresh and tangy condiment that pairs beautifully with grilled chicken or shrimp. Blending minced fresh cherries with classic chimichurri ingredients like cilantro, parsley, mint, garlic, and red wine vinegar, it delivers a unique sweet and savory flavor. Perfect as a sauce for meats, fish, vegetables, or as a salad dressing, this recipe is easy to prepare and adds a gourmet touch to any meal.

  • Total Time: 25 minutes
  • Yield: 7 servings

Ingredients

Chimichurri Sauce

  • 2 garlic cloves, minced
  • 2 Tbsp. minced shallots
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1/2 cup pitted and minced fresh cherries
  • 1/2 cup minced fresh cilantro
  • 1/4 cup minced fresh parsley
  • 2 Tbsp. finely chopped fresh mint leaves
  • 3/4 tsp. kosher salt
  • Pinch of crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil

Grilled Protein

  • 1 – 1.25 lbs. cubed boneless, skinless chicken breast or peeled and deveined shrimp
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper to taste

Instructions

  1. Prepare Chimichurri Sauce: In a large glass measuring cup or medium mixing bowl, combine minced garlic, minced shallots, red wine vinegar, and fresh lime juice. Let this mixture stand for 10 minutes to allow flavors to meld. Then, add the minced fresh cherries, cilantro, parsley, chopped mint leaves, crushed red pepper flakes, and kosher salt. Using a fork, whisk in the extra-virgin olive oil until the sauce is well combined and emulsified).
  2. Season the Protein: Toss the cubed chicken breast or shrimp with 2 tablespoons of extra-virgin olive oil. Season with kosher salt and black pepper to taste, ensuring the pieces are evenly coated for balanced flavor.
  3. Skewer the Protein: If making skewers, thread each piece of chicken or shrimp onto pre-soaked wooden or metal skewers. This helps with easy handling and even cooking on the grill.
  4. Grill the Protein: Heat a grill pan or outdoor grill to medium-high heat. Cook the skewered chicken or shrimp until cooked through—chicken should reach an internal temperature of 165°F (74°C) and shrimp should turn opaque and pink, typically 3-4 minutes per side depending on size.
  5. Serve: Serve the grilled chicken or shrimp hot over a bed of white rice, generously spooning the cherry chimichurri sauce over the top. The fresh, tangy, and slightly sweet sauce complements the smoky grilled protein perfectly.

Notes

  • The sauce can also be used as a dressing for salads or grain bowls, adding a fresh and fruity zing.
  • Make sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • Feel free to substitute lime juice with lemon juice if unavailable.
  • Fresh cherries are seasonal; frozen cherries can be used but should be thawed and drained well.
  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Sauce and Grilled Protein
  • Method: Grilling
  • Cuisine: Argentinian-inspired

Find it online: https://allyumcooks.com/cherry-chimichurri-sauce-recipe/