This bright and fresh sesame parsley chimichurri combines flavors like ginger, sesame and wasabi with garden-fresh parsley to yield a delicious and super flavorful asian sauce! It can be used on vegetables, or spoon it over meats like chicken, fish and steak. Parsley is so frequently overlooked in our refrigerators. We use up a few tablespoons, and then the rest of it ends up drying out in our crisper drawer. Instead of letting your parsley go bad, try making this parsley sauce!
What Does This Asian Chimichurri Sauce Taste Like?
This unique sauce for vegetables and meat is so fresh and flavorful! Lime juice and rice vinegar cut through the smooth toasted sesame oil, while fresh ginger and wasabi paste add strong asian notes. This wasabi recipe does not leave you runny nosed and teary eyed like fresh, raw wasabi will. When you bake the chimichurri with the ingredient it is topping, the heat of the oven ‘burns it off‘, leaving the consumer with the slight notion that there was wasabi in this recipe. The citrusy brightness comes from fresh squeezed lime juice, and the garden-fresh herb of parsley continues to contribute to the earthy brilliance of this healthy homemade sauce.
How To Make Parsley Chimichurri:
This is the easy part: toss everything in a food processor and process until uniformly chopped!
Here, let me break it down. To start, chop off the long stems of the parsley, leaving a little stem and a lot of parsley leaves. Add the red onion and shallot to the food processor, then toss in the ginger, salt, lime juice, sesame oil and wasabi paste! Blend it until everything is uniformly chopped.
How To Bake It:
You have three options to use up the asian chimichurri sauce:
- Vegetables: Choose a vegetable, toss it with the sauce and bake it until cooked through. I personally think it makes the best sauce for asparagus, because the earthy flavors of the crisp asparagus pair beautifully with the natural ingredients in the chimichurri. If you want to see my Asian Chimichurri Roasted Asparagus recipe with more details on how to do this, click HERE or the image below.
- Chicken: Pan sear skin on chicken until the skin is crispy, bake in the oven until 1/2 way done. Then remove from the oven, top with the chimichurri and finish baking until cooked through.
- Steak or Fish: Do the same process with steak or fish. Just note that the chimichurri has less of a strong wasabi flavor after you bake it. If you decide to cook the steak or fish first, then top it with the raw chimichurri, you might get some very strong wasabi notes. That is why I recommend baking it.
Can You Freeze Chimichurri?
You can! So you can refrigerate chimichurri in an air tight container for 2-3 weeks. Alternatively, you can freeze chimichurri for up to 3 months. Many people like to freeze it in ice cube trays. Once frozen, pop them out and place them in a ziplock bag for later use.
To be honest, I am not a fan of freezing it. I feel like it takes away from the fresh flavor, and when thawed it is much more soggy. But it is definitely an option.
When To Serve This Parsley Sauce For Steak, Chicken And Vegetables:
You can’t go wrong serving asian parsley chimichurri in the summer. Since the flavors are so vivacious and strong, they pair wonderfully with summer seasonal earthy produce like asparagus, carrots and zucchini. It also makes a great sauce for bbq chicken because it is so easy to make and can be tossed on the chicken half way through grilling. It will add so much zestful flavor, and your summer dinner party guests will be begging for the recipe!
Sesame Parsley Chimichurri
- Food Processor
- 1 large bunch of parsley, long stems cut off (about 1 cup when lightly packed)
- 1/4 cup chopped red onion
- 1 tbsp chopped shallot (okay to omit if you do not have it)
- 1 tbsp chopped ginger
- 1/4 tsp salt
- 1 tbsp plus 1 tsp fresh squeezed lime juice (this was the juice of 1/2 of a juicy lime)
- 1/4 cup sesame oil
- 1 tsp wasabi paste
- 1/2 tsp rice vinegar (white vinegar is okay too)
- garnish with sesame seeds and minced red onion
- Begin by chopping off the long stems of the parsley bunch, leaving a little stem and all of the leaves. Place in the bottom of a food processor.
- Now add to the food processor the red onion, shallot, ginger, salt, lime juice, sesame oil, wasabi paste and vinegar. Blend until everything is uniformly chopped and a chimichurri forms.
- Garnish with sesame seeds and a little minced red onion.
- Note that when it is served raw, the wasabi flavor will be much stronger. This is why I recommend baking it with whatever you want to serve it with. See tips section for how to bake it with vegetables, chicken, steak and fish. Enjoy!
- Vegetables: Choose a vegetable, toss it with the sauce and bake it at 400 degrees F until cooked through. See my ‘asian chimichurri roasted asparagus‘ recipe for detailed instructions.
- Chicken: Pan sear skin on chicken until the skin is crispy and bake it in the oven until 1/2 way done. Then remove from the oven, top with the chimichurri and finish baking until cooked through to 165 degrees.
- Steak or Fish: Do the same process with steak or fish. Just note that the chimichurri has less of a strong wasabi flavor after you bake it. If you decide to cook the steak or fish first, then top it with the raw chimichurri, you might get some very strong wasabi notes.
- You can refrigerate chimichurri in an air tight container for 2-3 weeks. Alternatively, you can freeze chimichurri for up to 3 months.
Did you like this Sesame Parsley Chimichurri Sauce? If so, you should go check out my ‘Shiitake Mushroom pasta With Lemon Butter Sauce, Honey Yogurt and Fried Capers‘ recipe!
You guys, this easy pasta recipe is SOO good! Shiitake mushroom pasta with lemon butter sauce, honey yogurt and fried capers combines the homey comfort of buttered pasta with the elegance of wild shiitake mushrooms and creamy sweet yogurt sauce. It is a fantastic dish to make to impress your dinner party guests, or to …